New varieties of wheat, triticale and spelt grains:Comparative characteristics of milling properties
Triticale and spelt grains are non-traditional types of plant raw materials that are promising for expanding the range of everyday products, healthy foods, as well as for the manufacture of food additives. A promising and relevant direction of scientific and practical research is the use of methods...
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| Format: | Article |
| Language: | Russian |
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Murmansk State Technical University
2021-09-01
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| Series: | Vestnik MGTU |
| Subjects: | |
| Online Access: | http://vestnik.mstu.edu.ru/show-eng.shtml?art=2109 |
| _version_ | 1818935411685195776 |
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| author | Kandrokov R. H. Begeulov M. S. Tkach A. N. Igonin V. N. Porechnaya E. S. |
| author_facet | Kandrokov R. H. Begeulov M. S. Tkach A. N. Igonin V. N. Porechnaya E. S. |
| author_sort | Kandrokov R. H. |
| collection | DOAJ |
| description | Triticale and spelt grains are non-traditional types of plant raw materials that are promising for expanding the range of everyday products, healthy foods, as well as for the manufacture of food additives. A promising and relevant direction of scientific and practical research is the use of methods of biomechanical impact on the products of processing grain triticale and spelt grain in the form of flour, crumbs and bran to obtain food for general, functional and therapeutic purposes. The aim of the research is a comparative characteristic of the milling properties of new varieties of grain of wheat, triticale and spelt and the possibility of theit using for grinding into flour at existing grain processing enterprises. A comparative characteristic of the cereal-forming ability of new varieties of wheat, triticale and spelt has been carried out and it is revealed that the best cereal-forming ability belongs to the spelt grain of the "Gremme 2 U" variety, equal to 79.8 %, which is 4 % more than that of the wheat grain of the "Timiryazevskaya Jubilee" and 4.8 % of triticale grain of the "Timiryazevskaya 155" variety. It has been found that the highest flour yield under the same grinding regimes is obtained when grinding the grain of a new type of spelt "Gremme 2 U" amounted to 79.3 %. The largest amount of triticale flour of the highest grade T-60 is obtained from triticale grain of the "Timiryazevskaya 155" variety. The grain of wheat "Timiryazevskaya Jubilee" occupies an intermediate position both in terms of the total yield of flour and its quality compared to spelt and triticale. All three given new varieties of various crops have good flour-grinding properties and can be recommended for processing into high-quality bakery flour at flour mills when making grinding mixtures. |
| first_indexed | 2024-12-20T05:19:45Z |
| format | Article |
| id | doaj.art-9125d00cb51a41cc821c12ed1d7a1f73 |
| institution | Directory Open Access Journal |
| issn | 1560-9278 1997-4736 |
| language | Russian |
| last_indexed | 2024-12-20T05:19:45Z |
| publishDate | 2021-09-01 |
| publisher | Murmansk State Technical University |
| record_format | Article |
| series | Vestnik MGTU |
| spelling | doaj.art-9125d00cb51a41cc821c12ed1d7a1f732022-12-21T19:52:03ZrusMurmansk State Technical UniversityVestnik MGTU1560-92781997-47362021-09-0124329930510.21443/1560-9278-2021-24-3-299-305New varieties of wheat, triticale and spelt grains:Comparative characteristics of milling propertiesKandrokov R. H.0https://orcid.org/0000-0003-2003-2918Begeulov M. S.1Tkach A. N.2 Igonin V. N.3Porechnaya E. S.4Moscow State University of Food ProductionRussian State Agrarian University – K. A. Timiryazeva Moscow Agricultural AcademyMoscow State University of Food ProductionRussian State Agrarian University – K. A. Timiryazeva Moscow Agricultural AcademyMoscow State University of Food ProductionTriticale and spelt grains are non-traditional types of plant raw materials that are promising for expanding the range of everyday products, healthy foods, as well as for the manufacture of food additives. A promising and relevant direction of scientific and practical research is the use of methods of biomechanical impact on the products of processing grain triticale and spelt grain in the form of flour, crumbs and bran to obtain food for general, functional and therapeutic purposes. The aim of the research is a comparative characteristic of the milling properties of new varieties of grain of wheat, triticale and spelt and the possibility of theit using for grinding into flour at existing grain processing enterprises. A comparative characteristic of the cereal-forming ability of new varieties of wheat, triticale and spelt has been carried out and it is revealed that the best cereal-forming ability belongs to the spelt grain of the "Gremme 2 U" variety, equal to 79.8 %, which is 4 % more than that of the wheat grain of the "Timiryazevskaya Jubilee" and 4.8 % of triticale grain of the "Timiryazevskaya 155" variety. It has been found that the highest flour yield under the same grinding regimes is obtained when grinding the grain of a new type of spelt "Gremme 2 U" amounted to 79.3 %. The largest amount of triticale flour of the highest grade T-60 is obtained from triticale grain of the "Timiryazevskaya 155" variety. The grain of wheat "Timiryazevskaya Jubilee" occupies an intermediate position both in terms of the total yield of flour and its quality compared to spelt and triticale. All three given new varieties of various crops have good flour-grinding properties and can be recommended for processing into high-quality bakery flour at flour mills when making grinding mixtures.http://vestnik.mstu.edu.ru/show-eng.shtml?art=2109wheattriticalespelled graincereal-forming abilityoutputflourпшеницатритикалеполбакрупообразующая способностьвыходмука |
| spellingShingle | Kandrokov R. H. Begeulov M. S. Tkach A. N. Igonin V. N. Porechnaya E. S. New varieties of wheat, triticale and spelt grains:Comparative characteristics of milling properties Vestnik MGTU wheat triticale spelled grain cereal-forming ability output flour пшеница тритикале полба крупообразующая способность выход мука |
| title | New varieties of wheat, triticale and spelt grains:Comparative characteristics of milling properties |
| title_full | New varieties of wheat, triticale and spelt grains:Comparative characteristics of milling properties |
| title_fullStr | New varieties of wheat, triticale and spelt grains:Comparative characteristics of milling properties |
| title_full_unstemmed | New varieties of wheat, triticale and spelt grains:Comparative characteristics of milling properties |
| title_short | New varieties of wheat, triticale and spelt grains:Comparative characteristics of milling properties |
| title_sort | new varieties of wheat triticale and spelt grains comparative characteristics of milling properties |
| topic | wheat triticale spelled grain cereal-forming ability output flour пшеница тритикале полба крупообразующая способность выход мука |
| url | http://vestnik.mstu.edu.ru/show-eng.shtml?art=2109 |
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