RU2145260C1 - Method of producing breadmaking flour from soft wheat grain - Google Patents

Method of producing breadmaking flour from soft wheat grain Download PDF

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Publication number
RU2145260C1
RU2145260C1 RU98115964/13A RU98115964A RU2145260C1 RU 2145260 C1 RU2145260 C1 RU 2145260C1 RU 98115964/13 A RU98115964/13 A RU 98115964/13A RU 98115964 A RU98115964 A RU 98115964A RU 2145260 C1 RU2145260 C1 RU 2145260C1
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Russia
Prior art keywords
flour
grain
sieves
grinding
batten
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RU98115964/13A
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Russian (ru)
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RU98115964A (en
Inventor
В.И. Чехоева
Н.И. Ганичев
И.А. Швецова
И.Я. Харлампович
Original Assignee
Всероссийский научно-исследовательский институт зерна и продуктов его переработки
Институт Человека
Чехоева Вера Ивановна
Ганичев Николай Иванович
Швецова Ирина Александровна
Харлампович Игорь Яковлевич
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Priority to RU98115964/13A priority Critical patent/RU2145260C1/en
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Abstract

FIELD: flour-milling industry and medicine, in particular, production of flour from entirely broken soft wheat grain with increased content of germ and coat and large particles. SUBSTANCE: method involves producing flour by milling wheat grain normally prepared for reduction milling in milling roll machines of four-five batten system without using hulling machines. Specific loading of first batten system rolls is 500-550 kg/cm x days, amount of product obtained upon passage of prepared grain through sieve No 1 is 30-35 wt.% of basic grain. Method further involves sorting of ground product performed by sifting process, in which sieves with 1 mm size openings are used upon passage through each roll machine of batten system; directing all tail fractions of these sieves and oversize of sieves obtained from terminating batten system into produced flour. Method allows new kind of flour with germ cells transferred to it in native undamaged state to be produced. Such flour may be used for producing special kinds of bakery products recommended for medicinal and prophylactic purposes. EFFECT: wider range and improved quality of bakery products. 1 ex

Description

 The invention relates to the milling industry, in particular to the production of flour from whole-ground wheat grain with an increased germ content and a larger particle size, intended for baking specialized bakery products recommended for therapeutic and preventive nutrition.
 It is known to produce grades of wheat of wheat germ flakes recommended for high-quality grinding, recommended by the Institute of Nutrition RAMS for use as a valuable food supplement, as well as for the treatment and prevention of a number of human diseases.
 The technology for producing such flakes includes grinding prepared grain in torn and grinding processes on roller mills with sorting on sieves in sieving, and then enrichment of large-punch products in sieve machines. Germ flakes are selected as a finished product at the final stage of grinding - in the grinding process, in the fourth grinding system, including a roller mill, detacher and sieving / 1 /.
 The number of selected germinal flakes by this technology is insignificant (no more than 0.27%). There is over-grinding of grains and dunsts in the detacher while crushing the formed particles of the embryo and transferring them to flour.
 The work of the Institute of Man of the Republic of North Ossetia-Alania proved that the greatest positive effect for people has the consumption of a wheat germ in the form of bakery products from germ-containing flour, baked using special technology.
 There is a method in which small amounts of germ-containing flour are selected according to the technology described in RF patent N 2059434.
 The method includes preparing grain for grinding, tearing process, sorting crushing products, grinding grains, grinding process on three grinding systems, grinding descents from sieve machines of these systems, the first and second grinding systems on a roller mill of the fourth grinding system and isolating the germ from these crushed descents in an amount of 7-11% (to the system) immediately after sieving N 095 (950 microns) and germ-containing flour in an amount of 0.55-0.59% of the total amount of flour by passing through a sieve N 43k for specialized bakery products / 2 /.
Such flour with a specific surface area of 3800-4200 cm 2 / g has up to 3-5% of embryo particles and, therefore, an increased amount of protein, fat, and vitamins.
 The disadvantages of this method include both an insignificant yield of germ-containing flour and over-grinding of the germ particles contained in it. This is due to the fact that the selection of germ-containing flour is carried out after repeated grinding of grain products during the grinding process, using a No. 43k sieve for the selection of flour.
 Wheat grinding is also known, called milling, in which flour is obtained that is more appropriate in its properties to the one being developed, but different in smaller particle sizes of the embryo, shells and endosperm.
 Wallpaper grinding provides a generally accepted scheme for preparing wheat grain for grinding, including the separation of impurities from the grain mass, dry cleaning of the grain surface, hydrothermal treatment (optional), grinding the prepared grain in a shredded process in stages on three or four roller mills with sorting of grinding products on sieves and the formation of one type of flour / 3 /. The scheme for preparing grain for wallpaper grinding should include processing in scouring or peeling machines.
 With this method, the load on the roller mill of the first tear process system is set to 600-800 kg / cm • day, the grinding conditions are characterized by the passage of the control sieve N 1 (1 mm) on the first torn system - 40-50%, on the second torn system - 50- 70% of the mass of the product entering the torn system. The grinding provides the maximum possible extraction of wallpaper flour - 96%. For the selection of flour used sieves N 08 (800 microns); 056 (560 μm) and thicker.
 The described grinding technology is adopted by us as a prototype.
 When carrying out wallpaper grinding, grain processing is used in a washing machine, which partially removes the embryo together with contaminated shells. According to this technology, the development and selection of the embryo and (or) the germ-containing flour is not provided, the embryo is crushed and enters the wallpaper flour. The upper boundary particle size of the wallpaper flour is 670 μm, which does not allow the embryonic cells to remain intact due to the intensified process and fully manifest their biological effect on the human body.
 The problem solved by the invention was to obtain a new type of flour containing the maximum number of embryos with intact cells, and to give it certain technological properties that are manifested by the new technology of test research.
 The problem is solved in that in a method for the production of baking flour, which includes preparing the grain for grinding by cleaning the grain mass from impurities, treating the grain surface (without the use of scouring machines) and hydrothermally treating it, stage-by-stage grinding of the prepared grain on roller mills in a tearing process with sorting grinding products on sieves with the separation of the obtained flour, torn process is carried out on four to five systems, while the rollers are used with the number of flutes 4-6.5 per 1 cm of their circumference and slope 4-8% of the grooves, while a specific load of 500-550 kg / cm • day is set on the rollers of the first torn process system when extracting the product passing through a No. 1 sieve in an amount of 30-35% of the mass of prepared grain entering it, for Sorts of grinding products after each roller mill of torn process in sieving use sieves with a hole size of 1 mm, and all pass fractions of these sieves are sent to the finished flour and the sieve of the last system of torn process is removed from the sieves.
 Comparative analysis of the prior art and prototype indicates differences in the tearing process and the combination of grinding parameters: the process is carried out on four to five roller machines (in the prototype 3-4 machines), the rollers are used with a different number of corrugations (4-6.5 instead 4.5-8.0 per 1 cm of circumference) and a slope of the flutes (4.8% versus 12% in the prototype). The specific load on the rollers of the first system of tattered process is reduced and set in the range of 500-550 kg / cm • day (instead of 600-800 kg / cm • day) with the extraction of 30-35% (instead of 40-50%) of the mass entering it product (pass through a sieve No. 1), and for sieving the products of grinding after each roller machine of the torn system, sieves with a mesh size of 1 mm are used in the sieving (in the prototype sieves with a largest hole size of 0.8 mm). The pattern of the formation of the finished flour is also changed: sieve passes with a mesh size of 1 mm from the siftings of all tattered systems and the descent from the sieves of the last system are sent to Alania flour without additional grinding, enrichment and control screening.
 This ensures the proposal meets the criteria of the invention of "novelty." Industrial application is feasible at any existing flour mill (its section) or through the construction of a workshop using serial equipment.
 Consider how each of these distinguishing features leads to the solution of the problem of the invention.
 The use of four to five roller mills for grinding the prepared grain, the rollers of which have fewer corrugations per 1 cm of the surface and a smaller slope of the corrugations, together with the gentle load on the rollers of the first system of tattered process, allows for such grinding of the grain, in which larger fractions of intermediate the products are intergrowths, as a result of which germ cells remain intact with all their inherent properties. Going beyond the specified parameters of grinding to the side will increase the overmilling of the products and violate the integrity of the cells of the embryo, to the down side will lead to the production of too large particles, including the embryo, which will noticeably worsen the baking properties of the finished product. Sifting the obtained grinding products in the sieves with sieves with a hole size of 1 mm allows you to select flour with a particle size of less than 1 mm, containing splices, large shell particles (up to 1000 microns in size) and whole germ cells, which meets the requirements for the resulting Alania baking flour . With the indicated formation of new flour from the passages of these sieves and offsets of the sieves of the last system, calculated on the grain of the block pit, the total yield of the new germ-containing flour will be 97%. Thus, a new type of flour is obtained for special bakery products and increase the degree of use of grain.
 The proposed method in the flour mill (its sections) is as follows.
Soft wheat grain is sent to the grain cleaning department, the scheme of which must comply with the traditional rules for preparing wheat for varietal grinding, with the exception of processing in scouring machines. Grain undergoes sequential cleaning of grain, harmful, weed impurities, including mineral and metallomagnetic. Then the surface of the grains is treated. It is advisable to use for this machine for wet peeling. Hydrothermal treatment, depending on the initial moisture content of the grain, is carried out in a machine for wet peeling and (or) in a machine for moistening grain type BShU-1. Moisturize the grain to 14-14.5% in one step, preferably with water at a temperature of 40-60 o C, the duration of the tearing - until the moisture is evenly distributed in the grain.
 Thus prepared grain is sent to the grinding, which is carried out by stage grinding on four to five tattered systems. Upon receipt of the first system of tattered process on the roller mill, the grain should have the following indicators: moisture content of 14-14.5%, the content of trash impurity - not more than 0.4%, fusarium grains - not more than 0.3%, ash content - not more than 2% .
In the flawed process, the machines use rollers with the number of corrugations per 1 cm of the circumference of the roller - from 4 on the first tattered system to 6.5 - on the last, the slope of the flutes is from 4 to 8%, the relative position of the flutes is “point to point”, point angle - 30 o , the angle of the back is 65 o . The peripheral speeds of the rapidly rotating rollers take 6 m / s, the ratio of the peripheral speeds is 2.5. At the same time, the specific load on the rollers of the first system of tattered process is reduced and set within 500-550 kg / cm • day. Grinding modes: on the first system of tattered process 30-35%, on the second system - 65-70% (passage through a sieve No. 1 (1 mm), on the third system - 60-65% (passage through a sieve No. 08 (800 μm) .
 After each system of torn process, the grinding products are sorted in sieving using sieves with a hole size of 1 mm (sieve No. 1 from a woven mesh according to TU 14-4-1374) and all pass fractions of these sieves and the last one from the sieves are sent to Alania flour torn process systems.
The Alania flour obtained in the described process has the following quality indicators:
ash content - not more than 2.0%;
grinding size - residue on a sieve N 1 - no more than 3%, residue on a sieve N 045 (450 microns) - not less than 45%, passage through a sieve N 38 (silk) or 42/48 PA (polyamide) with a hole size of 150 microns - no more than 25%;
the amount of raw gluten is at least 25%, quality is not lower than the second group;
humidity - not more than 15%;
smell - characteristic of wheat flour, without extraneous odors, not musty, not moldy;
taste - characteristic of wheat flour with a smack of bran, not sour, not bitter;
the content of mineral impurities - when chewing flour, there should not be a crunch;
color - beige and cream, light beige with visible particles of grain shells.
 Visually obtained flour of a new variety is a homogeneous bulk product with individual large bran particles. The particle size of the new flour is 1000-150 microns.
 Thus, according to the described technology, a new type of Alania flour is obtained directly in the shredded process, enriched with unbroken embryonic cells and large splices of bran particles with endosperm, which has special properties that are manifested when a person uses special bakery products made from Alania flour.
Sources of information
1. V. G. Kulak, B. M. Maksimchuk. The technology of flour production. M .: IN "Agropromizdat", 1991, p. 200-204.
 2. RF patent N 2059434 "Method for the development of a wheat germ during baking grinding", ed. B.M. Maksimchuk and others, publ. in B.I. N 13, 1996.
 3. Rules for the organization and conduct of the technological process in flour mills. Part 1, VNIIZ, M., 1991, p. 22, 47, 72-73 (prototype).

Claims (1)

  1.  A method for the production of baking flour from soft wheat grain, including preparing the grain for grinding by cleaning impurities, treating the grain surface and hydrothermally treating it, stage-by-stage grinding of the prepared grain on roller mills in a shredded process with sorting of the grinding products on sieves with the isolation of the obtained flour, characterized in that the torn process is carried out on four to five systems, while the rollers are used with the number of flutes 4-6.5 per 1 cm of their circumference and a slope of the flutes 4-8%, while the rollers of the first tear process system set a specific load of 500 - 550 kg / cm x day when extracting the product passing through a sieve 1 in an amount of 30 - 35% of the mass of prepared grain entering it to sort the grinding products after each tear process roller mill in Sieves use sieves with a hole size of 1 mm, and all the pass fractions of these sieves and the descent from the sieves of the last system of tattered process are sent to the obtained flour.
RU98115964/13A 1998-08-20 1998-08-20 Method of producing breadmaking flour from soft wheat grain RU2145260C1 (en)

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RU2145260C1 true RU2145260C1 (en) 2000-02-10

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2552049C2 (en) * 2013-10-09 2015-06-10 Государственное научное учреждение Всероссийский научно-исследовательский институт зерна и продуктов его переработки Россельхозакадемии (ГНУ ВНИИЗ Россельхозакадемии) Method for production of macaroni flour or groats similar to semolina from triticale grain

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
В.Г. Кулак, Б.М. Максимчук. Технология производства муки. - М.: ВО "Агропромиздат", 1991, с.200 - 204. *
Правила организации и ведения технологического процесса на мукомольных заводах. Ч.1. - М.: ВНПО "Зернопродукт", ВНИИЗ, 1991, с.72, 73. *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2552049C2 (en) * 2013-10-09 2015-06-10 Государственное научное учреждение Всероссийский научно-исследовательский институт зерна и продуктов его переработки Россельхозакадемии (ГНУ ВНИИЗ Россельхозакадемии) Method for production of macaroni flour or groats similar to semolina from triticale grain

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Effective date: 20060821