SOME FEATURES OF BARLEY AND OATS PROCESSING

I Kustov,S Sots,Y Kuzmenko

doi:10.15673/gpmf.v19i3.1510

Abstract

It is proved the high effectiveness of using naked oats varieties Salomon and Samuel and hull-less barley variety Achilles as raw material for production new groats products with high biological value. Researched modes of pearling, water heat treatment and its impact on yield of pearled and flaked groats. The technological scheme of processing hull less barley and naked oats for producing groats, flakes, mixtures of groats and flakes were developed. Technology includes grain cleaning stage, grain water heat treatment, pearling, sorting of pearling products, pearled groat water heat treatment, mixing, flaking, drying, and control of end products. Studied hull-less barley characterized by high protein content 14,615,8 % and β-glucans – 6,8-7,4 %, has same to conventional dehulled grain mass fraction of lipids 2,1-3,8 % and starch – 57,6-60,5 %, low ash content 2,3-2,7%. Naked oats grain traditionally characterized by high mass fraction of lipids – 6,0-6,3 %,high mass fraction of protein - 14,9-15,4% and βglucans - 6,4-6,9% close to conventional dehulled grain mass fraction of starch – 59,3-61,6 % and ash – 2,1-2,3 %. It was found that the technologically expedient moisture content of hull-less barley and naked oats before pearling is 12-13 %. In the pearling the grain with this humidity depending on the duration of pearling yield of groat estimated to range between 6796 %. Increasing moisture content of grain before pearling to 14.0% does not significantly change the limits of yield values, and pearling grain with low moisture content of 10.5% leads to excessive grinding and formation of a significant amount of by-products and waste in the form of fine particles and husking bran.Technologically expedient moisture content of naked oats pearled groat before steaming stage are 15 % and the vapor pressure in steamer of 0.10 MPa. For the pearled barley groat most appropriate moisture content of before steaming is 20 % and the vapor pressure in steamer of 0.10 MPa.Steaming in this mode allows to obtain flaked groats with yield at 84 to 93%

Highlights

Formulation of the problem The peculiarity of the groats production is the presence of a wide range of raw materials
The main range of products obtained by processing barley grain of groats purpose is two kinds of groats – pearl barley and crushed pearl barley
Based on the analysis of existing technologies of barley processing into groat products it can be concluded that the production of barley foods requires the use of four dehulling systems, three pearling systems, three polishing systems, five sorting systems and seven controlling systems at different stages in air separators, for producing of crushed pearl barley requires the use of four systems for grinding of pearl barley and additional polishing system for medium fractions of crushing groat [5]

Summary

Introduction

Formulation of the problem The peculiarity of the groats production is the presence of a wide range of raw materials. Barley is an important hulled crop, which is widely used in the food-processing industry – in the production groats, flakes, instant food, and beer. The main range of products obtained by processing barley grain of groats purpose (first class grain according to the DSTU 3769) is two kinds of groats – pearl barley and crushed pearl barley. Complex technological process leads to the fact that from barley grain removed significant portion of useful substances for the human body – proteins, lipids, fiber, minerals. For example in processing of pearled barley 74 % of the proteins, 85 % of the fat, 97 % fiber and 88 % of the minerals that are present in unprocessed covered barley grain are removed [6]

Methods

Results

Conclusion