"Effect of Hydrothermal Treatment on the Yield and Quality of Spelt Flour"

Roman Kh Kandrokov

doi:10.26717/bjstr.2021.40.006430

Abstract

Roman Kh Kandrokov1*, Natalia A Berezina2, Aleksandr A Ryndin1, Irina U Kusova1, Тамара А Yudina1, Evgeniya V Khmeleva3 Author Affiliations 1Institute Food Systems and Health-Saving Technologies, Moscow State University of Food Production Volokolamskoye shosse 11, Russia 2Oryol State Agrarian University named after N.V. Parakhina, Russia 3Oryol State University I.S. Turgeneva, Russia Received: November 22, 2021 | Published: November 30, 2021 Corresponding author: Roman Kh Kandrokov, Institute Food Systems and Health-Saving Technologies», Moscow State University of Food Production Volokolamskoye shosse 11, Moscow, 127080, Russia DOI: 10.26717/BJSTR.2021.40.006430

Highlights

Spelt refers to non-traditional types of plant raw materials, promising for expanding the range of healthy foods, as well as for the manufacture of food additives for functional purposes, including biomodified spelt flour and biomodified spelt cuts [1]
The technological scheme for processing spelt grain into baking flour was based on a patented method for producing flour from triticale grain [11]
The ripped process of the scheme of processing spelt grain into baking flour consists of a stage of cereal (I-III striped systems) and a stage of grinding (IV stripe system)

Summary

Introduction

Spelt refers to non-traditional types of plant raw materials, promising for expanding the range of healthy foods, as well as for the manufacture of food additives for functional purposes, including biomodified spelt flour and biomodified spelt cuts [1]. The fact is that the grain of spelt, unlike wheat grain, is not completely ground from the ear, but together with the flower and spike shells attached to it, as a result of which certain difficulties arise in the processing of grain into baking flour It is in connection with this drawback, as well as in connection with low yields, that drought- and cold-resistant spelt has been replaced by new varieties of high-yielding holozer wheat, more demanding than ordinary spelt, to soils, climate and other growing conditions. Consumption of such a useful crop as spelt is unreasonably low, which is largely due to the limited scientifically based technologies for its processing and the range of products from its processing. The purpose of the research is to determine the optimal parameters of hydrothermal processing of spelt grain in the production of baking flour

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Results

Conclusion