Abstract
Wheat is a leading agricultural plant with one of most gross grain harvest in the world. It is a valuable raw material for producing the wide assortment of food products. That is why little studied peculiarities of it need specification, and processing technologies – improvement. The aim of the conducted studies was in specifying of processing regimes of solid and soft wheat grains into peeled ones that allowed to choose rational regimes of water-thermal processing for attaining their maximal output, boiling coefficient and decrease of a preparation duration. It was proved, that the effect of heat and moisture mostly influences the output of grains and duration of their boiling, despite the solidity. The boiling coefficient depends on the solidity type more. The optimal mode as to thermal processing at production of peeled grains of soft wheat is is steaming during 10 min with hydration during 10–12 min. It is rational to steam solid wheat during 10 min with further hydration during 12–13 min at processing.
Highlights
Wheat is a main grain culture in the world that is a valuable source of vegetable protein for people
The aim of the conducted studied was in specifying of processing regimes of solid and soft wheat grains into peeled ones that allowed to choose rational regimes of water-thermal processing for attaining their maximal output, boiling coefficient and decrease of a preparation duration
The obtained research results can be used for widening the assortment of peeled grain products of traditional wheat at the expanse of using grains of different solidity
Summary
Wheat is a main grain culture in the world that is a valuable source of vegetable protein for people. Comparing with rice and corn, wheat is a raw material for many food products, especially bakery ones and peeled grains. Processing of prepared raw materials in apparatuses with an increased pressure essentially improves the quality of a ready product [16]. The aim of the conducted studied was in specifying of processing regimes of solid and soft wheat grains into peeled ones that allowed to choose rational regimes of water-thermal processing for attaining their maximal output, boiling coefficient and decrease of a preparation duration. The advantage of using desirable diagrams is a possibility of the complex analysis with deducing reliable tendencies and recommendations The essence of such analysis is in comparison (2018), «EUREKA: Life Sciences» Number 5 of all results of statistical processing of regularities between factors and criteria of improvement, construction of a complex function and search for its experimental values. Energy consumption was determined by measuring real consumption of electric power of the steamer of periodical action
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