Mechanical activation in utilising milling byproducts: a way to improve effectiveness

Nataliya Lesnikova,Valentina Lapina,Olga Chugunova,Tatiana Kotova,Екатерина Пастушкова

doi:10.1051/e3sconf/202129607012

Nataliya Lesnikova, Valentina Lapina + Show 3 more

Open Access

https://doi.org/10.1051/e3sconf/202129607012

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Abstract

The study focuses on obtaining the finely ground wheat germ flour mix by employing dry mechanical activation. During the study, wheat germ is ground using DESI-11 disintegrator and mechanically activated in PM-10 centrifugal mill with the rotor speed of 1050 rpm. According to the study findings, the finely ground wheat germ flour mix obtained by dry mechanical activation possesses increased bulk density and improved water absorption capacity when compared to the product obtained from wheat germ without mechanical activation applied. The average particle size is reduced from 114 μm to 52 μm. The study findings indicate that obtaining the finely ground wheat germ flour mix by dry mechanical activation prevents the occurrence of the caking effect as well as improves the quality of baked products.

Highlights

All over the world producers are striving for waste-free manufacturing processes by employing sustainable practices during the entire production processes
According to the study findings, the finely ground wheat germ flour mix obtained by dry mechanical activation possesses increased bulk density and improved water absorption capacity when compared to the product obtained from wheat germ without mechanical activation applied
The study findings indicate that obtaining the finely ground wheat germ flour mix by dry mechanical activation prevents the occurrence of the caking effect as well as improves the quality of baked products

Summary

Introduction

All over the world producers are striving for waste-free manufacturing processes by employing sustainable practices during the entire production processes. Grain processing produces such byproducts as wheat germ and barn which can be successfully utilised Considering both the excellent chemical composition of wheat germ and the fact that wheat grains are carefully screened before milling to ensure finished products of high quality, wheat germ is currently regarded as being a high value food additive for bread and pastry industry [1,2,3]. To properly enhance the nutritional value of processed foods, the chemical composition of the finely ground wheat germ flour mix includes wheat germ, chicory inulin, and soy lecithin. The aim of the present study is to calculate the optimal ratio of ingredients for the finely ground wheat germ flour mix to utilise one of the byproducts of grain processing, namely wheat germ. The study is carried out by applying mathematical modelling and comparative analysis

Materials and Methods

The results and discussion

Findings

Conclusions