Technology of grain dispersion in the production of flourless bread

Abstract

The paper presents technical solutions aimed at increasing the efficiency of the technological process of dispersion of germinated wheat seeds by the method of gradual reduction of the size of grinding particles to the size determined by the technology for the production of flourless bread, and the wheat seeds supplied for dispersion do not undergo a technological operation to remove the fruit and seed shells. The author’s resource-saving technology and a new developed highly efficient technological equipment are described, which provide for a multiple effect on germinated wheat seeds due to a step-by-step change in the working technological gap. The developed device consists of a variator connected by gears with movable plate-shaped rotors rotating at different angular speeds and having grinding elements installed in a staggered manner. The adjustable gap between the movable disc-shaped rotors is provided by centrifugal forces and changes in the impact force of the grain mass being crushed against the walls of the cylindrical body for final crushing and obtaining the required uniform particle size of the dispersed material. The comparison of the developed and existing technologies for grain dispersion showed that in modern technological machines that provide for multiple mechanical action of the working body on the grain, finely ground fractions with a low content of dietary fibre are formed. The developed technical means are intended to be introduced into the production schemes of bakery shops specializing in the production of high-quality products. It has been established that the use of the developed author’s resource-saving technology for dispersing a grain mixture provides an increase in the total yield of a milled homogeneous grain mass with an increased yield of dietary fibre up to 92%, while using three connected successive grinding zones with rotary grinding elements provides a given fractional composition of the resulting homogeneous grain mass up to 97 %.