RU2277438C2 - Rye-wheaten baking flour and method for production thereof - Google Patents

Abstract

FIELD: flour production industry.

SUBSTANCE: method includes composing a milling mixture of rye and wheat grain with ratio 40:60-60:40 percents of mass with falling coefficient not less than 180c, cleaning the mixture from admixtures, moistening and conditioning of the same during 6,0-8,0 hours. Mixture is milled on rolling machines of crushing and milling systems, while four crushing and three milling systems are utilized. To prepare threshold milling mixture, wheat with gluten not less than 22% is utilized. Output of final product is no less than 82%. Rye-wheaten flour, produced by aforementioned method, has whiteness not less than 18,0 units, falling number not less than 200c, moisture level no more than 15%, falling from 045 sieve no more than 1,0% and passage through sieve 41/43 not less than 70%.

EFFECT: possible utilization of source grain of rye and wheat of varying quality to produce high quality rye-wheaten flour.

2 ex

Description

The invention relates to the technology of flour milling.

A mixture of peeled rye flour and wheat flour of the 1st grade, used to produce rye-wheat bread varieties, in accordance with currently used technological processes, is formed in special workshops or dosing and mixing flour plants. At the same time, peeled rye flour and 1st grade wheat flour are produced at different types of enterprises: peeled rye flour - in relatively simple mills from rye grain with a falling number of at least 150 s., And 1st grade wheat flour - at specialized mills, having complex technological schemes of wheat grades 1-3 grades, with a gluten content of at least 25%, a falling number of more than 150 s.

A known method for the production of rye-wheat baking flour, involving the preparation of a grinding mixture of rye and wheat grain at a ratio of 40: 60-60: 40 wt.%, Cleaning mixtures of impurities, moistening it to a moisture content of 14-15%, smoothing for 8- 10 hours, grinding on roller machines of torn and grinding systems, sorting of crushed products on sieves with the formation of flour varieties, while low-glassy wheat with a gluten content of not more than 20% is used to prepare the mixture. The vitreous value of wheat does not exceed 40%.

The rye-wheat baking flour obtained in this way has the following indicators: descent from sieve 045 - 1%, passage through a sieve 38 w. - 65%, humidity 13.5%, ash 1.30%, fall number 170 s. (RU 2056945 C1, B 02 C 9/04, 09/27/1996).

The disadvantage of this method and the resulting product is that it does not provide quality indicators that would meet the requirements for the production of mass varieties of rye-wheat bread, which use a mixture of peeled rye flour with indicators: whiteness of 6 units, drop number at least 150 s ., residue on sieve 045 no more than 2%, passage through sieve No. 38 sh. or 46 PA of 60% and wheat flour of the 1st grade with indicators: whiteness 36.0-53.0, the residue on a sieve 35 W. or 33/36 PA no more than 2%, passage through a sieve No. 43 of sh. or 49/52 PA not less than 80%, crude gluten content not less than 30%.

The technical result of the invention lies in the possibility of using the original grain of rye and wheat of various quality and obtaining high-quality rye-wheat flour, which allows it to be used in a wide range of bakery products.

This technical result is achieved by the fact that in the proposed method for the production of rye-wheat baking flour, involving the preparation of a grinding mixture of rye and wheat grains in the ratio (40-60): (60-40) wt.%, Cleaning the mixture of impurities, its moistening , smoothing, grinding on roller machines of tattered and grinding systems by sorting the crushed product on sieves with the formation of flour, make up a grinding mixture of grain with a falling number of at least 180 s., using wheat with gluten of at least 22% and grinding grinding cold mixture is carried out for 6.0-8.0 hours.

For grinding the grinding mixture using four torn systems and three grinding systems. The yield of finished products is at least 82%.

The rye-wheat baking flour obtained by the proposed method has the following quality indicators: a whiteness of at least 18 units, a falling number of at least 200 s., A moisture content of not more than 15%, a descent from a sieve of 045 no more than 1.0% and a pass through a sieve 41/43 not less than 70%.

The method is as follows.

A grinding mixture is made of rye grain, in particular class A of group 2-3 and wheat with gluten of at least 22%, in particular of class 4, in a ratio of 40: 60-60: 40 wt.%.

The mixture is formed in a rye mill with a falling number of at least 180 s. The grain mixture is cleaned of impurities, moistened to a moisture content of not more than 15%, cured for 6.0-8.0 hours, and the mixture is ground on four tattered systems and three grinding systems. Then the crushed product is sorted on sieves with the formation of rye-wheat flour with a yield of at least 82%.

The resulting flour has a high degree of homogeneity, a whiteness of at least 18.0 units, a falling number of at least 200 s., A moisture content of not more than 15.0%, a descent from a sieve of 045 no more than 1.0% and a passage through a sieve of 41/43 no less than 70% Nutritional value of flour in 100 g: protein 10.3-11 g, fat 1.6-1.8 g, carbohydrates 63.8-64.0 g, calorie content 315-330 kcal.

Example 1

Rye grain with a fall number of 140 s. and wheat with a gluten content of 22% and a falling number of 350 s., mixed in a ratio of 50:50 wt.% while feeding to clean from impurities in a rye grinding mill. Then the grain mixture is moistened until a moisture content of 15.0% is reached and cured for 7 hours. Then carry out the grinding of grain mixtures on roller mills of four torn and three grinding systems. Then, the crushed product is sorted on sieves and flour is formed on the screenings of the 1-2th torn and 1st grinding systems using peeled rye sieves and on the screenings of the 3-4th torn systems using polyamide sieves used in the production of wheat flour 1- th grade. The resulting rye-wheat baking flour is characterized by the following indicators: flour whiteness 23 units, flour moisture 14.5%, fall number 210 s., Descent from sieve 045 no more than 1% and passage through sieve 49/43 at least 70%; 100 g nutritional value: protein 10.3 g, fat 1.6 g, carbohydrates 63.8 g, calorie content 315 kcal.

Example 2

Rye grain with a fall number of 200 s. and wheat with a gluten content of 22% and a fall number of 260 s. mixed in a ratio of 50:50 wt.% while feeding for cleaning from impurities in a rye grinding mill. Then the mixture is moistened until it reaches a moisture content of up to 15% and cured for 7 hours. Next, the mixture is sent to grinding. Grinding is carried out on roller mills of four torn and three grinding systems. Then flour is sorted and formed at the screenings of the 1-2nd torn and 1st grinding systems using peeled rye sieves and at the screenings of the 3-4th torn systems using polyamide sieves used in the production of wheat flour of the 1st grade. The obtained rye-wheat bread baking flour is characterized by the following indicators: flour flour 18 units, flour moisture - 14.5%, number of sticks 210 s., Descent from sieve 045 no more than 1% and passage through sieve 49/43 no less than 70%; 100 g nutritional value: protein 10.3 g, fat 1.6 g, carbohydrates 63.8 g, calorie content 315 kcal.

The flour obtained by the proposed method is characterized by a high degree of homogeneity and homogeneity, fully meets the requirements for a mixture of peeled rye flour and wheat flour of the 1st grade.

In the process of obtaining flour, dosing and mixing of flour is not required, as in the known method in the production of mass varieties of rye-wheat bread, which simplifies the process.

Claims (2)

1. A method for the production of rye-wheat baking flour, involving the preparation of a grinding mixture of rye and wheat grains at a ratio of 40: 60-60: 40 wt.%, Cleaning the mixture of impurities, moistening it, smoothing, grinding on roller machines of tattered and grinding systems sorting the crushed product on sieves with the formation of flour, characterized in that they comprise a grinding mixture of grain with a falling number of at least 180 s., using wheat with gluten of at least 22% and grinding the grinding mixture is carried out for 6.0-8 0 hr grinding the mixture to the mill system using four torn and three grinding system. 2. Rye-wheat baking flour, characterized in that it is obtained by the method according to claim 1 with a finished product yield of at least 82%, with a whiteness of at least 18.0 units, a falling number of at least 200 s., A moisture content of not more than 15%, immediately leaving sieve 045 no more than 1.0% and passing through sieve 41/43 at least 70%.