RU2688423C1 - Method for production of flour for confectionary and bakery production - Google Patents

Method for production of flour for confectionary and bakery production Download PDF

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RU2688423C1
RU2688423C1 RU2018124633A RU2018124633A RU2688423C1 RU 2688423 C1 RU2688423 C1 RU 2688423C1 RU 2018124633 A RU2018124633 A RU 2018124633A RU 2018124633 A RU2018124633 A RU 2018124633A RU 2688423 C1 RU2688423 C1 RU 2688423C1
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Russia
Prior art keywords
grinding
flour
production
mixture
flax
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RU2018124633A
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Russian (ru)
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Роман Хажсетович Кандроков
Георгий Нестерович Панкратов
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Федеральное государственное бюджетное образовательное учреждение высшего образования "Российский государственный аграрный университет - МСХА имени К.А. Тимирязева" (ФГБОУ ВО РГАУ - МСХА имени К.А. Тимирязева)
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    • BPERFORMING OPERATIONS; TRANSPORTING
    • B02CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
    • B02CCRUSHING, PULVERISING, OR DISINTEGRATING IN GENERAL; MILLING GRAIN
    • B02C4/00Crushing or disintegrating by roller mills
    • B02C4/02Crushing or disintegrating by roller mills with two or more rollers
    • B02C4/06Crushing or disintegrating by roller mills with two or more rollers specially adapted for milling grain
    • BPERFORMING OPERATIONS; TRANSPORTING
    • B02CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
    • B02CCRUSHING, PULVERISING, OR DISINTEGRATING IN GENERAL; MILLING GRAIN
    • B02C9/00Other milling methods or mills specially adapted for grain

Abstract

FIELD: food industry.SUBSTANCE: method for production of flour relates to grinding of grain mixture for production of food flour and may be used in food industry, in particular, in production of confectionary and bakery products. Method, which involves raw material cleaning, peeling and grinding, consists in the fact that a grinding mixture of barley grain and flax seeds at ratio of 9:1–8:2 is preliminarily prepared. Finished mixture is milled on roller machines with the location of the rifles edge on the edge. Rotary speed of fast roller makes 3.5–7.0 m/s. Ratio of circumferential speeds of fast- and slow-rotating rollers makes 1.5–3.0. Density of cutting rollers varies from 4 to 9 pieces per 1 cm with rifle incline 6–10 %. Product of grinding is sorted on sieve of various size.EFFECT: method allows to expand raw material base for confectionary and bakery industry.1 cl, 1 tbl

Description

The invention relates to the food industry, namely the grinding of a mixture of grain to obtain food flour for confectionery and bakery production of triticale grain and flax seeds.
A method of obtaining food flour from flax seeds (RU, patent 2305950), including cleaning, washing, drying, heat treatment by three-stage heating on an electric roaster, ultrasonic treatment, cooling, grinding flax seeds.
The disadvantage of this method is the low protein content and its low quality, reducing the quality of the flour due to heat treatment on an electric roaster at 150 ° C and the use of ultrasound, which contribute to the irreversible denaturation of the protein. In addition, due to the lack of technological operation of oil removal, its high content in flax flour due to lipid oxidation reduces the shelf life of flax flour and gives the product an unpleasant smell and rancid taste. Thus, by a known method, flax flour of low quality is obtained due to the low protein content and high oil content, which shortens its shelf life.
A method of obtaining food flour from oilseeds, in particular sunflower seeds (SU, inventor's certificate 944528, publ. 07.23.1982), including cleaning, drying, seed fractioning, breaking, heat treatment, pressing oil, cooling the cake (low-fat seeds), grinding, irradiation with ultraviolet rays.
The disadvantage of this method of obtaining food flour from oilseeds, in particular sunflower seeds, is the deterioration of the quality of the flour protein complex due to the denaturation of proteins under irradiation (V.P. Komov, V.N. Shvedova. Biochemistry. - M .: Drofa, 2004. - p. 53).
A known method of producing defatted flax flour (US Pat. RF №2612426, publ. 03.03.2017), which consists in the preliminary grinding of flax meal with a residual fat content of not more than 20% on impact machines (hammer crusher), mainly grinding on impact machines ( hammer crusher, entolerator, detacher, disintegrator, dismembrator) with one or multiple passes, followed by sorting the grinding product on sieves of various sizes and obtaining three standard sizes of defatted flax flour.
The disadvantage of this method should recognize the complexity of reproduction in existing flour mills.
As a prototype, a method of obtaining native flax flour (US Pat. RF №2620367, published on 05.25.2017) is taken: preliminary cleaning and double peeling of flax seeds with a fat content of not more than 40% on impact machines (hammer crusher), mainly grinding on percussion machines (hammer crusher, entolator, detacher, disintegrator, dismembrator) with one or multiple passes, followed by sorting the grinding product on sieves of various sizes and obtaining three sizes of native flax flour.
The disadvantage of this method of native flax flour is the complexity of the reproduction and not enough high quality due to low protein content.
In the process of analyzing the patent and scientific literature, it was revealed that a technical problem in this area is an insufficient range of food flour with a high content of protein and fat for use in the confectionery and bakery industry.
The technical result achieved as a result of the implementation of the developed technical solution is to expand the raw material base for the confectionery and bakery industry.
To achieve the specified technical result in the method of obtaining flour for confectionery and bakery production, including cleaning the raw materials, peeling and grinding, pre-compose the grinding mixture of barley grains and flax seeds in a ratio of 9: 1-8: 2, the mixture is ground into rolls machine tools with the location of the grooved tip on the tip, with a speed of rotation of a fast roll of 3.5-7.0 m / s, with a ratio of peripheral speeds of fast and slow-rotating rollers 1.5-3.0, with a density of cutting of rollers from 4 to 9 pieces on 1 cm, with ukl SG riffle 6-10%, followed by screening for product refining sieves of various sizes.
A characteristic feature of flax seeds is a high protein content from 18.7 to 28% with a well-balanced amino acid composition, a high fat content from 35.3 to 52.4% with a content of polyunsaturated fatty acids (PUFA) (families ω-3, ω-6 , ω-9) from 75 to 99%, dietary fiber up to 28% with a proportion of soluble PV 7-10%, lignans - 300000 mcg per 100 g of seeds.
An example of the method.
Production of barley-flax flour with a high content of protein and fat involves the following sequence of operations.
The initial grinding mixture consisting of 80% barley and 20% of flax seeds is fed to the roller machines of the first burr system. The upper gathering of the milling intermediate products goes to the subsequent torn system, the second gathering to 1 grinding system, and the passage to control barley-flax flour with a high content of protein and fat. Total IV rainy system. The descent from the IV ragged system is sent to the bunker for bran. There are five grinding systems in total. The exit from the 5th grinding enters the vimolnuyu system, the passage of the sieve enters the control of the flour, and the evacuation of the vymolnoy system is sent to the bunker for bran.
The grinding mixture was ground on roller machines with a speed of rotation of a fast roll of 5.0 m / s with a ratio of circular velocities of fast and slow-turning rollers 2.0 with a density of cutting of rollers 7 pieces per 1 cm with a slope of flute 8%.
The main grinding was carried out on machines shock-abrasive action (roller machines) with multiple passes. The technological scheme for the production of barley-flax flour with a high content of protein and fat consists of 4 tars, 5 grinding and 1 grinding system. Barley-flax flour obtained from various grinding mixtures differs in chemical composition and can be used for various purposes in the confectionery and bakery industry.
The options of the grinding mixture with the grain content of barley and flax seeds in the ratio of 90 + 10% and 85 + 15% were also investigated. The results are presented in the table.
The chemical composition of the original barley flour and barley-flax flour with a high content of fat and protein, obtained by the present method, are presented in table 1.
Figure 00000001
Analysis of the table shows that the products obtained by the present method are characterized by a high content of protein and fat, which allows them to be positioned as a high-protein flour mixture of different composition in the production of a wide range of bakery and flour confectionery products, including functional products. Compared with the control sample - barley flour, in barley-flax flour (80% + 20%) it was possible to increase the protein content by 81%, and the fat content increased by 219%. At the same time, the product was enriched with not only protein and fat, but polyunsaturated fatty acids (PUFA) contained in flaxseed fat, minerals and vitamins.
The result is: barley-flax flour with a high content of fat and protein from torn systems - 14.6%, from grinding systems - 62.0%, bran-barley-flax from torn systems - 10.9%, bran-barley-flax from vymolnoy systems - 12.5%. The overall yield of barley-flax flour was 76.6%.
The claimed method of obtaining barley-flax flour with a high content of fat and protein has industrial applicability and can be implemented on any flour mill or farms.
Thus, the claimed technical result is achieved - consisting in expanding the raw material base for the confectionery and bakery industry - obtaining barley flax flour with a high content of fat and protein for the confectionery and bakery industry.

Claims (1)

  1. A method of producing flour for confectionery and bakery production, including the cleaning of raw materials, peeling and grinding, characterized in that they preliminarily form a grinding mixture of barley grain and flax seeds in a ratio of 9: 1–8: 2, the final mixture is crushed on roller machines with the location flute the tip of the tip with the speed of rotation of a fast roll of 3.5-7.0 m / s, with a ratio of peripheral speeds of fast and slow-rotating rollers 1.5-3.0, with a density of cutting of rollers from 4 to 9 pieces per 1 cm, with a slope flute of 6-10%, followed by a sort Hovhan grinding product on sieves of different sizes.
RU2018124633A 2018-07-05 2018-07-05 Method for production of flour for confectionary and bakery production RU2688423C1 (en)

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Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5066506A (en) * 1990-06-01 1991-11-19 General Mills, Inc. Method of preparing stabilized whole grain flour
RU2070834C1 (en) * 1995-06-28 1996-12-27 Василий Николаевич Калашников Grain flour production method
RU2376344C1 (en) * 2008-08-06 2009-12-20 Государственное научное учреждение Всероссийский научнo-исследовательский и проектно-технологический институт механизации льноводства Россельхозакадемии (ГНУ ВНИПТИМЛ Россельхозакадемии) Method of production of food flour out of ground oil seeds namely linen seeds (versions)
WO2014035470A1 (en) * 2012-08-31 2014-03-06 Tegel Daniel High protein meal and flour compostions and methods
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
EP2693897B1 (en) * 2011-04-01 2016-11-16 Intercontinental Great Brands LLC Method and system for multi-stage stabilization of whole grain flour
RU2620367C1 (en) * 2015-12-28 2017-05-25 Федеральное государственное бюджетное учреждение "Всероссийский научно-исследовательский институт зерна и продуктов его переработки" (ФГБНУ "ВНИИЗ") Method of obtaining native flax flour

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5066506A (en) * 1990-06-01 1991-11-19 General Mills, Inc. Method of preparing stabilized whole grain flour
RU2070834C1 (en) * 1995-06-28 1996-12-27 Василий Николаевич Калашников Grain flour production method
RU2376344C1 (en) * 2008-08-06 2009-12-20 Государственное научное учреждение Всероссийский научнo-исследовательский и проектно-технологический институт механизации льноводства Россельхозакадемии (ГНУ ВНИПТИМЛ Россельхозакадемии) Method of production of food flour out of ground oil seeds namely linen seeds (versions)
EP2693897B1 (en) * 2011-04-01 2016-11-16 Intercontinental Great Brands LLC Method and system for multi-stage stabilization of whole grain flour
WO2014035470A1 (en) * 2012-08-31 2014-03-06 Tegel Daniel High protein meal and flour compostions and methods
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
RU2620367C1 (en) * 2015-12-28 2017-05-25 Федеральное государственное бюджетное учреждение "Всероссийский научно-исследовательский институт зерна и продуктов его переработки" (ФГБНУ "ВНИИЗ") Method of obtaining native flax flour

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