Improving the conditioning of wheat grain when preparing it for grinding into graded flour

Abstract

The aim of the study was to investigate the use of hydrogen peroxide when conditioning to intensify this process and improve the technological properties of grain. Winter wheat is a crop of strategic importance for agriculture and food security of the country, as it is a raw material for the production of wheat flour - a valuable food product of great consumer value, from which a wide range of bakery, confectionery and pasta products are produced. For the production of wheat flour, high-quality raw materials are needed that meet all requirements of regulatory documents. The quality indicators of wheat flour are largely determined by the initial physical and mechanical properties of grain and are controlled during the technological process of obtaining flour by a given change in these properties. Hydrothermal treatment is the most important stage in the flour production process. Optimal ratios of grain conditioning parameters are selected experimentally in production conditions, depending on its vitreousness and initial moisture content, which depend on the geography, growth conditions, transportation and storage of grain. In modern conditions, when the orderly supply of raw materials is disrupted and the production mode has lost its usual rhythm, it becomes important to search for effective technological methods of intensive processing, which make it possible to minimize the influence of a variety of initial grain properties on the quality of flour. When using hydrogen peroxide in the traditional grain conditioning technology, grain processing properties improve, as a result of which the yield of flour increases, the content of gluten in the flour increases and its quality improves, which has a positive effect on the bread produced from it. Hydrogen peroxide has also a disinfecting effect, which protects flour from being damaged by potato and other diseases and prolongs its shelf life.