"Effect of Hydrothermal Treatment on the Yield and Quality of Spelt Flour"

Abstract

to determine the optimal parameters of hydrothermal processing of spelt grain in the of are presented. A distinctive was that the original grain of spelt was passed through a peeling machine with the removal of 10% of the flower and seed membranes. Due to the fact that the initial grain of spelt was peeled, the total extraction of intermediate products of grinding on I-III drede systems was increased and amounted to more than 85%. The extraction mode of spelt flour on 1-3 grinding systems is at least 50%. The process of grinding and forming the quality of spelt flour is shown in the form of cumulative ash and whiteness curves. The presence of 2 stages of flour formation during the grinding of peeled spelt grain according to the developed technological scheme was established, which is quite clearly seen from the graphs of cumulative curves. The optimal time for the peeling of spelt grain sent for processing into baking flour has been established, which is 6 hours. When grinding the peeled grain of spelt into baking flour, regardless of the time of fermentation, the total yield of spelt flour was 87.4-90.0%. At the same time, all the flour obtained in all 5 modes of the TP to corresponded to grade 1 (in terms of whiteness). The obtained results be recommended for use in the construction of a flour mill for processing spelt into baking flour when calculating bunkers for the removal of grain entering for processing on the roll machine of the I drednaya system.