ВОЗМОЖНОСТИ ВАРЬИРОВАНИЯ ТЕХНОЛОГИЧЕСКИХ СВОЙСТВ ЗЕРНА ПШЕНИЦЫ УРАЛЬСКОГО РЕГИОНА

Abstract

The article is devoted to studying technological indicators of quality of hard and soft wheat of the Ural region. Specific conditions of the Ural region, in different years characterized by decreased air temperature and increased amount of precipitations in the period of ripening and harvesting, can negatively affect the grain quality. Under these conditions, it is especially important to control technological indicators in the limits of established standards, in order to have an additional characteristic of their advantages. The main problems of the quality of the Ural region’s grain are determined, and a way of solution is proposed. The research objects are determined as follows: 1) for the initial research of technological properties of the Ural region’s raw material: hard spring wheat and soft spring wheat; 2) afterwards, the research is conducted using top-grade flour or first grade flour obtained from soft wheat. Also, bread made of top-grade and first-grade wheat flour is researched: fats-free, using the dough of tap water or activated water (processed using an acoustic source of elastic vibrations, the ultrasound device “Volna”, model UZTA-0,4/22-OM, working at the frequency (22 ± 1,65) kHz and output capacity 400 W, exposure time is 5 mins) for the batch. The pronounced effect of the activated water’s effect on quality and amount of gluten in the bread flour along with its influence on quality of the test laboratory baking are determined. Positive effect of water treatment on volume yield of bread and on general organoleptic assessment of the researched samples is proved.