RU2267357C2 - Baker' grade wheat flour "leader" - Google Patents

Abstract

FIELD: flour milling industry, in particular, production of graded wheat flour for baking and confectionery industry.

SUBSTANCE: baker's grade wheat flour is characterized by sieve residue of no more than 2% on caprone sieve No 14 with mesh size of 564 micron and passage of least 45% through polyamide sieve No 27 with aperture size of 250 micron. Flour of such granulometric composition has increased stability.

EFFECT: improved organoleptical properties of products obtained from such flour.

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Description

The invention relates to the technology of flour production, in particular to the field of production of varietal wheat flour for the baking industry and flour confectionery.

Known wheat flour from whole-ground grain, in which the grain is crushed in a vibration mill without bran separation (see N.S. Berkutova, I.A. Shvetsova. Technological properties of wheat and the quality of its products. M: Kolos, 1984, p.200 )

The disadvantages of such flour include low quality indicators of the crushed grain components associated with an excessive increase in the temperature of the grain mass during grinding and the destruction of starch cells, as well as the uneven dispersion of the obtained grain particles, which lead to a decrease in the baking properties of the obtained flour.

Varietal flour is also known from wheat grains subjected to separation, moistening, breaking, stage-by-stage crushing on rollers, sorting of crushed products, followed by enrichment of cereals on strainers with their grinding and stage-by-stage grinding into flour and the formation of flour according to grades from separate streams with the total yield of flour to 83%, and the yield of premium flour was 38% with an ash content of 0.52%, second grade - 15.8%, an ash content of 1.22%, Podolsky - 29.4% with an ash content of 0.90% (see RF Patent No. 2102147 , IPC: B 02 C 9/04. BI No. 2 - 1998).

The disadvantages of such flour include low quality indicators when using in the grinding party an increasing flow of grain with active proteolytic enzymes.

The basis of the creation of the present invention is the task of developing such a particle size distribution of flour, as a result of which the obtained flour is highly stable, i.e. the presence of grain with active proteolytic enzymes (affected by pests of cereals) in the grinding batch of flour noticeably decreases and the possibility of changing the number of falls characterizing the starch jelly resistance (starch attackability by amylolytic enzymes) appears.

Improving the mechanical processing of flour (the dough does not float) allows you to get finished products with increased organoleptic characteristics (good volume, golden crust, attractive appearance).

Due to its high stability, the range of products is expanding: from bakery and pastry to puff and frozen.

This object is achieved in that the baking wheat flour is characterized by a residue on nylon sieve No. 14 with a hole size of 564 μm of not more than 2% and passage through a polyamide sieve No. 27PA with a hole size of 250 μm of not less than 45%.

Flour is prepared as follows.

Wheat grain is sent to the separation and carry it out to a residual content in the grain of not more than 0.4% weed impurities. Separation lead to A1-BIS-12. Then the grain is sent for processing to a magnetic separator U1-BMP. After this, the grain is sent for peeling to reduce the ash content of the grain by 0.07% of the initial one, which is carried out on a P3BMO paper-washing machine. Then carry out the aspiration and then phased hydrothermal treatment of grain. At the first stage, the grain is moistened by 3-3.5% with a curing time of 22-24 hours, depending on the glassiness and humidity of the original grain. At the second stage, the grain is moistened to 0.5-1% with a duration of 7-8 hours. At the third stage, the grain is moistened to 0.3-0.5%, while the curing time is 15 minutes. During this time, moisture penetrates the surface layers of the shells, making them elastic, and is 16-16.5%.

Thus prepared grain is directed to grinding, which is carried out according to the following technological scheme, which has several torn systems (1 torn, 2 torn, 3 torn large, 3 torn small, 4 torn large, 4 torn small) using roller machines A1-B3N and sifting R3-BRB, four sorting systems, two grinding systems, 12 grinding, four grinding systems.

Grinding grain and processed products is one of the main stages of obtaining flour, as it affects the yield and quality of the finished product. As a result of stepwise grinding of the grain, a mixture of particles of various sizes, shapes and densities is formed. Sorting of grinding products by size occurs in the sieving R3-BRB.

On the first torn system, grinding is carried out until 2-3% of the grinding products passing through nylon sieve No. 14 is extracted, on the second torn system, until 10–12 № grinding products passing through the nylon sieve No. 14 are extracted, on the third tattered fine system, the process until 3-6% of the grinding products passing through the nylon sieve No. 14 are recovered on the fourth tattered large system until 3-4% of the grinding products passing through the nylon sieve No. 14 are extracted on the fourth tattered fine system until 4-5% products change Herring passing through a nylon sieve No. 14. The result is a crushed product with a flour ash of not less than 0.5% and a fineness of grinding, characterized by a residue on nylon sieve No. 14 with a hole size of 564 μm, not more than 2% of grinding products and passage through a No. 27PA sieve with a hole size of 250 μm at least 45 % grinding products.

After sorting in sieving, fractions of coarse-dun products are obtained that are uniform in size, but each of them contains particles of endosperm, shells and endosperm aggregations with shells with different bulk masses in different ratios.

The task of the sorting process, carried out on A1-BSO screening machines, is quality sorting to obtain endosperm fractions that are uniform in content.

At the stage of the grinding process, the grains are released from the shell particles fused with the endosperm by mechanical action, i.e. pass through a roller machine with a certain mode.

The final stage of flour production is the grinding process. At this stage, about 60% of flour is obtained with an ash content of 0.5%. The purpose of the grinding process is grinding into flour, grains and dunsts.

At the final stage of the torn process, grinding products are isolated that contain the main number of shells and the remains of endosperm particles fused with them.

This fraction is subjected to processing in a grinding machine A1-BVG.

In the presented technical solution, the ratios of the particle size distribution of flour particles are optimally selected experimentally to produce a wide range of flour products.

The proposed flour contains products of grinding wheat grains with a particle size distribution of up to 564 microns, taken depending on the type of manufactured products in a certain ratio.

Example. Consider a specific example of obtaining new flour.

Wheat grain is sent to the separation and carry it out to a residual content of 0.4% of weed impurities in the grain. Separation lead to A1-BIS-12. Then the grain is sent for processing to a magnetic separator U1-BMP. After this, the grain is sent for peeling to reduce the ash content of the grain by 0.07% of the initial one, which is carried out on a P3BMO paper-washing machine. Then carry out the aspiration and then phased hydrothermal treatment of grain. At the first stage, the grain is moistened by 3.3% with a curing time of 23 hours. At the second stage, the grain is moistened by 1% with a duration of 7.5 hours of curing. At the third stage, the grain is moistened by 0.4%, while the curing time is 15 minutes. During this time, moisture penetrates the surface layers of the shells, making them elastic, and is 16.3.

Thus prepared grain is directed to grinding, which is carried out according to the following technological scheme, which has several torn systems (1 torn, 2 torn, 3 torn large, 3 torn small, 4 torn large, 4 torn small) using roller machines A1-B3N and sifting R3-BRB, four sorting systems, two grinding systems, 12 grinding, four grinding systems.

Grinding grain and processed products is one of the main stages of obtaining flour, as it affects the yield and quality of the finished product.

On the first torn system, grinding is carried out until 2.5% of the grinding products passing through nylon sieve No. 14 is extracted, on the second torn system, grinding is carried out until 11% of the grinding products passing through kapron sieve No. 14, on the third torn large system, the process is carried out to extraction of 4% of grinding products passing through nylon sieve No. 14, on the third tattered fine system, the process is carried out to the extraction of 4.5% of grinding products passing through nylon sieve No. 14, on the fourth torn large system until 3.5% is extracted grinding products passing through sieve No. 14, on the fourth tattered fine system, the process is carried out until 4.5% of grinding products passing through sieve No. 14 are recovered. The result is a crushed product with a flour ash of not less than 0.5% and a fineness of grinding, characterized by a residue on nylon sieve No. 14 with a hole size of not more than 2% of grinding products and passage through a No. 27PA sieve with a hole size of 250 μm of at least 45% of products chopping.

At the final stage of the torn process, grinding products are isolated that contain the main number of shells and the remains of endosperm particles fused with them.

This fraction is subjected to processing in a grinding machine A1-BVG.

The result is wheat flour, in which the content of minerals in 100 g of flour is, mg: iron - 3.5; Manganese - 2.1; copper - 0.62; selenium - 0.08; boron - 0.50; strontium - 0.50; aluminum - 5.0; barium - 2.7; cobalt - 0.06.

The content of vitamins in 100 g of flour is, mg: B - 0.17; B - 0.04; PP - 1.2.

The nutritional and energy value of wheat flour is, g: proteins - 10.3; fats - 1.1 and carbohydrates - 70, while the calorie content is 334 kcal.

The content of toxic elements, microtoxins and pesticides in baking wheat flour does not exceed permissible levels established by biomedical requirements and sanitary standards for the quality of food raw materials and food products.

The obtained flour meets all the necessary indicators of the quality of baking wheat flour.

Claims (1)

Baking wheat flour characterized by a residue on nylon sieve No. 14 with a hole size of 564 μm not more than 2% and passage through a polyamide sieve No. 27PA with a hole size of 250 μm not less than 45%.