This paper describes the new functional products (compositional flour, bran) obtained from a two-component grain mixture according to the developed innovative technology. It was shown that the preliminary peeling of wheat grain does not affect the distribution of fat in the milled products, the fat content in flour is proportional to the amount of flax in a two-component grain mixture. The content of linoleic acid (w-6) in the sample of wheat flour is 2.4 times less than in the sample of wheat-flax flour (0.53% vs. 1.27%); the content of linolenic acid (w-3) in the sample of wheat flour is 53.7 times less than in the sample of wheat-flax flour (0.035% vs. 1.88%). The fat content in bran of two-component grain mixtures of wheat and flax is about 2 times higher than their content in wheat bran. Enriched foods have been obtained, products from which will help to compensate for the lack of polyunsaturated fatty acids (PUFAs) of the w-3 family in the diet of a modern person. The effectiveness of enzyme preparations of proteolytic and cellulolytic action in the hydrolysis of biopolymers of processed products of two-component mixtures based on wheat and flax (bran) was studied. It is shown that the use of biotechnological modification methods allows to obtain structurally modified products with a certain degree of hydrolysis of biopolymers with the aim of using them to create functional food products.
The article presents the results of a study of the effect of the inter-roll gap of the grinding-sorting unit RSA-4–2 with grooved rolls on the croup-forming ability and the granulometric composition of the intermediate products of grinding various grades of triticale grain. The indicators of the extraction of intermediate products of grinding grain of triticale of various grades, differing in vitreousness, have been determined. The article presents the results of evaluating the grain-forming properties of the studied samples of triticale grain, as well as an analysis of the particle size distribution depending on the size of the roll gap. The results obtained indicate good cereal-forming properties of the presented samples and can be recommended for industrial processing into high-quality bakery flour
The results of studies of the processing of initial samples of triticale grain in bakery flour according to the developed reduced and developed technological schemes are presented. When processing Ramses grains, the output of the T-70 grade of tritical flour (ash content no more than 0.70%) was 40% reduced by the technological scheme, and the yield of flour grade T-70 was 63% when processed according to the developed technological scheme. The total yield of flour according to the developed scheme, in comparison with the reduced one, increased by 3.4 and amounted to 75.5%. At the same time, the yield of the low-ash flour T-60 according to GOST 34142-2017 under the developed scheme was 46%, and according to the reduced scheme it was not possible to get a single percent of the tritical flour T-60.When processing grain grade "Saur" yield of tritical flour of grade T-70 and by the reduced scheme and by the developed scheme yield of flour amounted to 77.4%. When processed according to the developed scheme, the total yield of flour increased by 0.6 and amounted to 78.0% in comparison with the reduced scheme. At the same time, according to the developed processing scheme, 42% of tritical flour was obtained by ash content no more than 0.55%, and according to the reduced scheme it was not possible to obtain a single percent of tritical flour with an ash content of 0.55%.It is established that processing of triticale grain according to the developed technological scheme with the use of grinding and sieve systems allows to increase the total yield of flour by 0,6% -3,4% in comparison with the reduced technological scheme.
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