SU1655559A1 - Method of grain preparation for high milling - Google Patents

Abstract

The invention relates to the technology of milling and can be used for varietal grinding of wheat. The aim of the invention is to increase the yield of high-grade flour by weakening the native bond of the seed coat by the endosperm. The method includes cleaning the grain from impurities, basic moistening with water and basic sweating, re-cleaning it, additional wetting with an increase in wet ™ by 0.5-0.6% and sweating for 25-30 minutes, while at the stage of additional wetting the grain is used aqueous solution of acetic acid with a concentration of 3.0-3.5%. 2 tab.

Description

The invention relates to the technology of milling and can be used for varietal grinding of wheat.

The aim of the invention is to increase the yield of high-grade flour by weakening the native bond of the seed coat to the endosperm.

In preparing wheat for varietal grinding, the main moistening is carried out with water (one or two stages depending on the initial moisture content of the grain), drained (after each humidification stage) and further moistened with a solution of acetic acid before the first stage, and then drained.

The introduction of the acetic acid solution with the additional moistening of the wheat grain is explained by the fact that the strong native bond between the seed coat and the endosperm is bound by a proteinaceous layer, which contains acid soluble fractions of the protein. After the main moistening and washing of the grain, which is necessary

during conditioning at the junction of the fruit, the shell is the seed shell, microvoids are formed as a result of the fact that the natural connection of these automatic parts of the wheat weevil is not strong, and the fruit shell swells and shifts when wetted. With the additional moistening of the grain with the acetic acid solution, the latter concentrates in these microvoids and, penetrating into the seed coat, interacts with the acid-soluble fraction of the protein of the interlayer, the seed coat and endosperm, weakening thereby the strong natural bond of two wheat grains. When grinding the wheat grains prepared in this way into varietal flour, the elastic seed coat, having a weakened connection with the endosperm, is less crushed, easier to separate from the endosperm and less littered with flour, the particles of which should consist of crushed endosperm. Consequently,

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the yield of high-grade flour in this case increases.

Uniform in technological properties, wheat grain is cleaned of impurities, washed with tap water in a washer or moistened in a humidifier and then harnessed (basic moisturizing and hardening), and if the grain has a low initial moisture, then a two-step basic damping and hatching are applied again they clean and then moisten the grain before the 1 torn system with acetic acid solution and briefly water it. The grain prepared in this way is sent to the grinding for the production of high-grade flour. Moistening of the grain and sweating can be carried out using existing methods at the milling plant, and it is necessary to use the latest food grade for preparing an aqueous solution of acetic acid.

The main moistening of the grain with water is carried out to a moisture content of 14.0-16.0%, and the duration of the main moisture treatment takes 6-22 hours. The grain moisture content and the hair moisture duration, as well as the frequency of wetting and hair moisture, depend on the type of wheat, the original moisture and vitreous ™ grain. Additional moistening of the grain before a rash system with a solution of acetic acid should be carried out by 0.5-0.6%, and short-term retention - for 25-30 minutes. This degree of additional moisture of the grain is due to the fact that it provides the maximum elasticity of the shells. The time of short tempering of the grain is considered sufficient for complete penetration of water or solution into the shells of the grain.

In order to determine the optimal concentration of the indicated acid, comparative laboratory grinding of grain in an automatic mill installation was carried out with a fivefold repetition of experiments, since such grinding is a common method for assessing the technological quality of wheat grain. As evidenced by the data obtained (see Table 1), this method is more technologically efficient, since it allows, in comparison with the known method, to obtain flour of equal yield with lower ash content, and therefore, with a lower content of shells in it. In addition, the baking quality of the flour produced does not deteriorate. The data in the same table allow us to justify the boundary intervals of the concentration of acetic acid. To determine the boundaries of the interval, the value of the relative decrease in the ash content of the resulting flour at different concentrations of the solution is calculated using the following formula:

d -

Zc Zp

100,

where 6 is the relative decrease in the ash content of flour,%.,

Zc is the ash content of the obtained flour from grain prepared by a known method;

Zn is the ash content of the obtained flour from grain prepared by this method. When the concentration of the solution is acetic

acids 2.1% get 3.2%, with 2.5% concentration 5.8%, with 3% concentration 6.6%, with 3.5% concentration 7.3%, at concentrations of 4.0% and more - 7.5%. Therefore, the most pronounced relative decrease in the ash content of the flour is observed when the concentration of the acetic acid solution is 3.0-3.5%. This gives grounds to assert that the boundary values of the solution concentration interval are within a narrow limit, i.e. 3.0-3.5%

We give according to table. 1, the technological effects of applying this method at these two levels of concentration of acetic acid solution, which are

are blurred optimum.

Example (upper limit). Wheat type IV wheat with an initial moisture content of 12.8% and glassiness of 54% was purified from impurities, after which it was moistened

with water up to 15.5% and was trapped for 12 hours. Then the grain was moistened with a 0.5% solution of acetic acid with a concentration of 3.5%, treated for 30 minutes and milled. The yield of flour at the same time amounted to 76.0%, and its ash content -0, 700%.

Example 2 (lower limit level), Wheat of type IV wheat with initial moisture of 12.8% and glassiness of 54% was purified from impurities, after which it was moistened

with water up to 15.5% and otvolazhivali for 12 hours. Then the grain was moistened with a 0.5% solution of acetic acid with a concentration of 3.0%, otvorazhivali 30 minutes and grind. The yield of flour at the same time amounted to 76.03%, and its ash -0, 705%.

To establish the overall technological efficiency of this method of preparing wheat grain for varietal grinding, comparative grinding was carried out in

laboratory conditions at the mill installations according to the high-grade grinding scheme. The results of these grinding are given in table. 2. As follows from the obtained data, the use of the method of preparing grain for milling allows, when transporting wheat to increase the yield of high-grade flour by 0.6% (0.3% higher and 0.3% first-grade), while simultaneously increasing the total yield of flour by grinding by 0.2%.

Claims (1)

The invention of the method of preparing wheat grain for varietal grinding, including the cleaning of grain from impurities, basic moistening with water and basic sweating, re-clearing it; draining, additional moisture with an increase in humidity of 0.5-0.6% and sweating for 25-30 minutes, which is different the fact that, in order to increase the yield of high-grade flour by weakening the native connection of the seed coat with the endosperm, additional moistening of the grain is carried out with an aqueous solution of acetic acid with concentration of 3.0-3.5%. Table 1 The effect of the methods of preparing wheat grain and the concentration of acetic acid on its technological properties Table2 Technological efficiency of the methods of preparing wheat grain for varietal grinding Continued table. 2