Abstract
Recommendations for processing spelt wheat into high and first grade flour were developed. The studies of the influence of parameters of water-heat treatment on the yield of flour from spelt wheat grain, its whiteness and ash content were conducted. The hypothesis about the influence of moisture on the properties of spelt wheat grains similar to grain of bare-grain kinds of wheat was proved. A comparative analysis of the yield and quality of the samples that were milled after conducting water-heat treatment and at actual initial humidity of grain from 13.0 % to 14.5 % was performed. The use of the water-heat treatment (humidity of 15–16 %) allow obtaining the total yield of flour that is by 0.6–3.0 % higher, ash content decreases by 0.26 % after the first milling and by 0.22 % after the second milling. Flour whiteness after the first and second milling increases by 10 and 20 units, respectively. During milling, the spelt wheat grain without water-heat treatment, the samples with the highest initial humidity (14.0–14.5 %) demonstrated the best results (total yield of flour is 83.0–83.3 %, ash content is 0.76– 0.91 %, whiteness 25–51 units).In the production of flour from wheat spelt the recommended way to water-heat treatment implies single damping and softening of grain. Unlike the classical method, there is no damping stage before early break. Grain damping to 15.5 % and softening duration of 30 hours is optimal. The use the proposed treatment makes it possible to obtain the total yield of flour of 85.0 %. By major quality indicators, the resulting product refers to high and first grade flour.The results, presented in the article, make it possible to adjust reasonably the operation of the units for grain damping and choosing the optimum time for its softening
Highlights
We face a substantial increase in the pace of life of modern society, an increase in the negative effect of factors of external natural environment on the human body, existence of a considerable large number of available foods with the unbalanced chemical composition
An increase in the effectiveness of getting flour of high grades is a result of the use of the water-heat treatment, which causes changes of technological properties of grain and fixes them at the optimum level
It is known that using water-heat treatment can reduce power consumption and improve technical and economic indicators of production
Summary
We face a substantial increase in the pace of life of modern society, an increase in the negative effect of factors of external natural environment on the human body, existence of a considerable large number of available foods with the unbalanced chemical composition. The essence of the traditional production of flour is to release wheat endosperm from the protective layers that have significant connections with each other. This is what complicates the appropriate manufacturing process. An increase in the effectiveness of getting flour of high grades is a result of the use of the water-heat treatment, which causes changes of technological properties of grain and fixes them at the optimum level. The impact of the flour production modes on the spelt grain was not studied enough and requires clarification, the technologies of its processing need improvement, which determines the relevance of the conducted research
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