Abstract
Today, bakery and milling industry is actively developing, as well as other branches of food industry. This is due to the applying of new foreign trends to the technology and range of products of the Ukrainian market. In these conditions, the classic offering of flour is already inadequate. To meet the needs of modern bakeries, milling industry is facing a new challenge: production of flour grades with specified quality parameters.
 The article considers the technological and baking properties of flour from all systems of the technological process of a flourmill with a capacity of 300 tons per day. Studies have shown that flour from first-quality systems is whiter by 15–20 units, is by 1.0–1.8% lower in ash, by 1–3% lower in protein, by 2–4% lower in gluten with more elastic properties, has a Falling Number higher by 80–110 s, a water absorption capacity lower by 1–5%, a damaged starch value lower by 1–3 UCD as compared to flour from systems of some other quality. Technological solutions are developed for producing a special flour grade by its selection and mixing from the streams of the 1st break system (B1/B2), 1st reduction system (C1/C2), 2nd sizing system (R2), and 1st vibratory bran finisher system (V1). It has been found that the developed grade of flour – patent superior grade flour – meets the requirements and has high baking performance. It has a gluten content higher by 2%, Falling Number lower by 20 s, and Starch Damage less by 2 UCD, as compared to patent high grade flour. This makes it possible to obtain bread larger in volume by 55 cm3, with smooth, even crust, elastic white crumb, and uniform porosity (80%). According to rheological characteristics determined with a Mixolab device, patent superior grade flour has a higher Water Absorption Index, a higher Viscosity Index, a lower Gluten+ Index, and a lower Amylase Index than patent high grade flour. The developed technological solutions for producing flour with specified quality parameters have been introduced at the flourmill with an equipment package, from the company Alapala (Turkey), with a capacity of 300 tons per day.
Highlights
Formulation of the problemAccording to the regulatory documents, wheat flour of five grades used for various purpose is produced in Ukraine
The amount of damaged starch (Starch Damage) was determined with a modern automated device SDmatic manufactured by Chopin Technologies (France), which complies with international standards AFNOR V03-731, AACC 76-33, and ICC 172
It has been established that the technological parameters of individual flour streams are different at each stage of the technological process and depend on the quality groups
Summary
According to the regulatory documents, wheat flour of five grades used for various purpose is produced in Ukraine. In the neighboring country of Byelorussia, more than 20 grades of flour are produced, each recommended to be used for its specific purpose. High competition on the bakery products market makes hard demands for flour produced in flourmills. They include, firstly, the stable, high baking properties of flour for producing the main group of bakery products, and secondly, the production of flour with specified quality parameters for different purposes. When there is no quality raw material (wheat grain), with deviations in the enzyme complex and the state of biopolymers due to adverse climatic conditions, pest damage to cereal stocks, unfavorable storage conditions, the task of the production of flour for a specific purpose can be solved by the formation of flour from various systems of the technological process at flourmills [1]
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