RU2810098C1 - Method of producing whole-ground wheat-flax flour - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: production of food whole-ground wheat-amaranth flour from a wheat-amaranth grinding grain mixture. The method of production of whole-ground wheat-amaranth flour is characterized by the following: the initial raw materials are first purified, then a grinding mixture is made from prepared wheat and amaranth grains at a ratio of 9.4:0.6 to 9:1. Before grinding, wheat grain is moistened to a moisture content of 14.0–15.5% and soaked for 9–11 hours. Then the grinding mixture is ground in a knife mill with a speed of 25,000 rpm, followed by sorting of the grinding product on a flour sieve with a cell opening size of 224 microns.

EFFECT: obtaining whole-ground wheat-amaranth flour with a high content of fat and protein.

1 cl, 1 tbl, 3 ex

Description

The invention relates to the flour-grinding industry, in particular, to the technology of processing grain wheat-flax grinding mixture into whole ground wheat-flax flour.

The purpose of the claimed invention is the rational use of wheat and flax grain, expanding the range of food products through the use of processed products of grain wheat-flax grinding mixture in the baking and confectionery industry.

A characteristic feature of flax seeds is a high protein content from 18.7 to 28% with a well-balanced amino acid composition, high fat content from 35.3 to 52.4% with polyunsaturated fatty acids of the ω-3, ω-6, ω-9 family from 75 to 99%, dietary fiber up to 28% with a share of soluble dietary fiber 7-10%, lignans - 300,000 mcg per 100 g of seeds.

There is a known method for the production of flour from wheat, which involves preparing the grain for grinding by cleaning it from impurities, moistening and softening, step-by-step crushing on tattered systems, extracting and sorting crushed products with the separation of fractions and dunes, grinding, grinding and forming a flour grade, and crushing on the first torn system is carried out at a load mode of 800-850 kg/cm per day and a gap size between the rollers that ensures extraction of the product passing through sieve No. 1 in the amount of 50-60% of the mass of grain sent to this system; when sorting, crushed products with particle sizes of 438-156 microns from the first and second tattered systems and carry out their joint sieving, while a fraction of small grains and duns with particle sizes of 438-220 microns is isolated, and grinding of grains and duns is carried out in one stage.

The disadvantage of this method is the large length of the process, which is explained by the irrational use of equipment due to the low specific loads on the grinding rolls and screening surfaces, especially on subsequent tearing and grinding systems, which inevitably leads to high energy costs and reduced processing efficiency.

There is a known method for the production of wheat flour and wheat flour obtained by this method with a high content of germ and dietary fiber, disclosed in document RU No. 2314872 C2, publ. 01/20/2008, Bulletin. No. 2, В02С 9/04, В02В 3/00. This method includes preparing grain for grinding by cleaning the grain mass from impurities, treating the surface of the grain and its hydrothermal treatment, stage-by-stage grinding of the prepared grain on roller machines in the torn and grinding processes, stage-by-stage sorting of crushed products on sieve systems and the formation of flour by grade. In this case, the bran of the torn process is divided into 2 fractions: with a particle size of >0.8 mm and a particle size of <0.8 mm. Next, high-quality flour, bran from the torn process with a particle size of <0.8 mm and bran with the germ of the milling process are selectively mixed. The resulting flour has a higher percentage of vitamins and minerals relative to the grain.

There is a known method for producing low-fat flaxseed flour, which consists in preliminary grinding of flaxseed cake with a residual fat content of no more than 20% on impact machines (hammer crusher), main grinding on impact 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 standard sizes of defatted flaxseed flour (see RU 2612426 C1, published 03/09/2017, Bulletin No. 7, IPC B02S 9/04, A23J 3/14, В02С 23/12, В02С 13/00). The disadvantage of this known method is the difficulty of reproduction in existing flour mills.

There is a known method for producing native flaxseed flour, which consists in preliminary cleaning and double peeling of flax seeds with a fat content of no more than 40% on impact machines (hammer crusher), basic grinding on impact machines (hammer crusher, entolator, detacher, disintegrator, dismembrator) with single or multiple passes, followed by sorting the grinding product on sieves of various sizes and obtaining three standard sizes of native flaxseed flour (see RU 2620367 C1, published 05/25/2017, Bulletin No. 17, IPC V02S 4/06). The disadvantage of the known method of native flax flour is the difficulty of reproduction in industrial flour mills.

As the closest analogue of the claimed invention, the author chose the method for producing wheat-flax flour, disclosed in document RU 2756791 C1, publ. 05.10.21, Bulletin. No. 28, IPC V02S 4/06, characterized by the fact that the feedstock is first purified, then a grinding mixture is prepared from prepared wheat grain and flax seeds in a ratio of 9:1 to 8.5:1.5, the wheat grain is moistened before grinding to a moisture content of 16-16.5% and soak for 10-12 hours, after which the finished mixture is crushed on roller machines with a ribbed back-to-back arrangement (sp/sp) with a fast roller rotation speed from 4.0 to 8.0 m/s , with a ratio of circular speeds of fast- and slow-rotating rollers from 1.5 to 3.5, with a cutting density of rollers from 4 to 6 pieces per 1 cm, with a riffle slope from 4.5 to 7.5%, with subsequent sorting of the grinding product on sieves of various sizes. The disadvantage of this known method is the low yield of wheat-flax flour.

The technical problem solved through the implementation of the developed technical solution is to expand the raw material base for the baking and confectionery industry by developing an effective technology for the joint processing of wheat and flax grain to produce whole-ground wheat-flax flour.

The technical result achieved by implementing the developed method is to expand the range of raw materials, namely, to obtain whole-ground wheat and flax flour with a high content of fat and protein for use in the baking and confectionery industry, as well as to improve consumer properties and expand the range of finished products .

To achieve the specified technical result, it is proposed to use the developed method for producing whole-ground wheat and flax flour with a high content of fat and protein.

According to the developed method, the initial raw materials are first purified, then a grinding mixture is prepared from prepared wheat grain and flax seeds in a ratio of 9.4:0.6 to 9:1, the wheat grain is moistened to a moisture content of 14.0-15.5% before grinding. and leave for 9-11 hours, after which the finished mixture is ground in a knife mill with a speed of 25,000 rpm, followed by sorting the grinding product on a flour sieve with a cell opening size of 224 microns.

Wheat grain before hydrothermal treatment and flax seeds before preparing the grinding mixture and grinding are cleaned of weed, grain, mineral, harmful and metallomagnetic impurities.

The main grinding is carried out on cutting and grinding machines (knife mills) with a double pass. The technological scheme for producing whole-ground wheat and flax flour with a high content of fat and protein consists of only 2 grinding systems. The resulting whole-ground wheat-linseed flour differs in chemical composition from whole-ground wheat flour and can be used to produce various products in the baking and confectionery industry.

The chemical composition of whole-ground wheat flour and whole-ground wheat-flax flour with a high fat and protein content, obtained by the claimed method, is presented in Table 1.

Analysis of the data in Table 1 shows that the resulting products are characterized by a high content of protein and fat, which allows them to be positioned as a high-protein flour mixture of various compositions in the production of a wide range of bakery and flour confectionery products, including functional products. Compared to the control sample of whole-ground wheat flour, the protein content in whole-ground wheat-flax flour (90% + 10%) was increased by 32.0%, and the fat content was increased by 505%. In this case, the product is enriched not only with protein and fat, but also with polyunsaturated fatty acids contained in flaxseed oil, minerals and vitamins.

Example 1. The production of whole-ground wheat-flax flour with a high content of protein and fat involves the following sequence of operations

Before hydrothermal treatment, wheat grain and flax seeds are cleaned of weed, grain, mineral, harmful and metallomagnetic impurities before preparing the grinding mixture and grinding.

The initial grinding mixture consists of 90 kg of prepared wheat grain and 10 kg of flax seeds, which corresponds to the ratio of prepared wheat grain and flax seeds equal to 9:1, and the wheat grain is preliminarily subjected to hydrothermal treatment by cold conditioning, moistening to a moisture content of 15.2% and cooling off for 9-11 hours. After which the wheat grain is mixed with 10 kg of flax seeds. Next, the finished mixture is ground in a knife mill with a speed of 25,000 rpm, followed by sorting of the grinding products on a flour sieve with a cell opening size of 224 microns.

The result is: the total yield of whole-ground wheat and flax with a high protein and fat content was 93.8%), incl. flour after the first grinding system - 75.2%, flour after the second grinding system -18.6%, wheat-flax bran from the 2nd grinding system - 6.2%.

Example 2. Wheat grain before hydrothermal treatment, flax seeds before preparing the grinding mixture and grinding are cleaned of weeds, grains, minerals, harmful and metallomagnetic impurities

The initial grinding mixture consists of 94 kg of prepared wheat grain and 6 kg of flax seeds, which corresponds to the ratio of prepared wheat grain and flax seeds equal to 9.4:0.6, and the wheat grain is preliminarily subjected to hydrothermal treatment by cold conditioning, moistening to a moisture content of 14 .7% and cooling off for 9-11 hours. After which the wheat grain is mixed with 6 kg of flax seeds. Next, the finished mixture is ground in a knife mill with a speed of 25,000 rpm, followed by sorting of the grinding products on a flour sieve with a cell opening size of 224 microns.

The result is: the total yield of whole-ground wheat and flax with a high protein and fat content was 93.8%, incl. flour after the first grinding system - 75.2%, flour after the second grinding system -18.6%, wheat-flax bran from the 2nd grinding system - 6.2%.

Example 3. Wheat grain before hydrothermal treatment, flax seeds before preparing the grinding mixture and grinding are cleaned of weeds, grains, minerals, harmful and metallomagnetic impurities

The initial grinding mixture consists of 92 kg of prepared wheat grain and 8 kg of flax seeds, which corresponds to the ratio of prepared wheat grain and flax seeds equal to 9.2:0.8, and the wheat grain is preliminarily subjected to hydrothermal treatment by cold conditioning, moistening to a humidity of 14 .9% and cooling off for 9-11 hours. After which the wheat grain is mixed with 8 kg of flax seeds. Next, the finished mixture is ground in a knife mill with a speed of 25,000 rpm, followed by sorting of the grinding products on a flour sieve with a cell opening size of 224 microns.

The result is: the total yield of whole-ground wheat and flax with a high protein and fat content was 93.8%, incl. flour after the first grinding system -15.2%, flour after the second grinding system -18.6%, wheat-flax bran from the 2nd grinding system - 6.2%.

The claimed method for producing whole-ground wheat and flax flour with a high content of polyunsaturated fatty acids and protein has industrial applicability and can be implemented at any flour mill or farm.

Thus, an effective technology for the joint processing of wheat grain and flax seeds has been developed, thanks to which it is possible to achieve the above-mentioned technical result, namely, expanding the range of raw materials used in the baking and confectionery industry, since whole-ground wheat-flax flour with a high content of fat and protein is obtained .

Claims (1)

A method for producing whole-ground wheat-flax flour, characterized by the fact that the initial raw materials are first purified, then a grinding mixture is made of prepared wheat grain and flax seeds in a ratio of 9.4:0.6 to 9:1, and the wheat grain is moistened before grinding to a moisture content of 14.0-15.5% and soak for 9-11 hours, after which the grinding mixture is crushed in a knife mill with a speed of 25,000 rpm, followed by sorting the grinding product on a flour sieve with a cell opening size of 224 microns.