Effective technological scheme for processing triticale (Triticosecale L.) grain into graded flour
The present paper features Triticale grain processing. The research involved two Russian cultivars of Tri- ticale grain, i.e. Ramzes and Saur. We investigated two schemes of processing these grain varieties into high-qua- lity baker’s grade flour. The first scheme was reduced and included only the p...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Kemerovo State University
2019-06-01
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| Series: | Foods and Raw Materials |
| Subjects: | |
| Online Access: | http://jfrm.ru/issues/1244/1307/ |
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| author | Roman H. Kandrokov Georgiy N. Pankratov Elena P. Meleshkina Irina S. Vitol Danila G. Tulyakov |
| author_facet | Roman H. Kandrokov Georgiy N. Pankratov Elena P. Meleshkina Irina S. Vitol Danila G. Tulyakov |
| author_sort | Roman H. Kandrokov |
| collection | DOAJ |
| description | The present paper features Triticale grain processing. The research involved two Russian cultivars of Tri- ticale grain, i.e. Ramzes and Saur. We investigated two schemes of processing these grain varieties into high-qua- lity baker’s grade flour. The first scheme was reduced and included only the processes of breaking and reduction, whereas the second scheme was more advanced and included breaking, sieving, sizing, and reduction processes. The paper gives a thorough description of the processing schemes, their parameters, and milling modes. A detailed ana- lysis proved the high efficiency of the advanced scheme which presupposed the use of sieve purifiers. Their expe- diency was determined by the specifics of break dunst products at breaks I, II, and III. The Triticale flour varie- ties were produced by mixing various flows of the central, intermediate, and peripheral parts of the Triticale grain endosperm. The reduced scheme produced a 40% yield for the Ramzes variety (ash content = 0.70%, according to the State Standard 34142-2017*), while the advanced technological scheme resulted in a 63% yield. As for the Saur variety, the advanced scheme produced a total yield of 78%, which was 0.6% higher than in the reduced scheme. The advanced scheme resulted in a 46% yield of the T-60 flour variety, which had the lowest ash content among all the va- rieties of Triticale flour, whereas the reduced scheme failed to produce the flour of this variety. The experiment also involved the first-ever study of the rheological properties of Triticale flour varieties with Mixolab (Chopin Technolo- gies, France). The study revealed significant differences in baking absorption, doughing time, batch, gluten, viscosi- ty, amylase, and retrogradation. The best baking properties were displayed by T-70 and T-80 Triticale flours that were obtained from the central part of the endosperm, both in reduced and advanced processing schemes. However, the advanced scheme proved to be the most effective way of processing Triticale grain into baker’s grade flour. |
| first_indexed | 2024-12-12T22:07:52Z |
| format | Article |
| id | doaj.art-ccdeedeb8a4a45ea883217db45a1e91c |
| institution | Directory Open Access Journal |
| issn | 2308-4057 2310-9599 |
| language | English |
| last_indexed | 2024-12-12T22:07:52Z |
| publishDate | 2019-06-01 |
| publisher | Kemerovo State University |
| record_format | Article |
| series | Foods and Raw Materials |
| spelling | doaj.art-ccdeedeb8a4a45ea883217db45a1e91c2022-12-22T00:10:20ZengKemerovo State UniversityFoods and Raw Materials2308-40572310-95992019-06-0171107117Effective technological scheme for processing triticale (Triticosecale L.) grain into graded flourRoman H. Kandrokov0Georgiy N. Pankratov1Elena P. Meleshkina2Irina S. Vitol3Danila G. Tulyakov4All-Russian Scientific Research Institute for Grain and Products of its Processing, Moscow, RussiaAll-Russian Scientific Research Institute for Grain and Products of its Processing, Moscow, RussiaAll-Russian Scientific Research Institute for Grain and Products of its Processing, Moscow, RussiaAll-Russian Scientific Research Institute for Grain and Products of its Processing, Moscow, RussiaAll-Russian Scientific Research Institute for Grain and Products of its Processing, Moscow, RussiaThe present paper features Triticale grain processing. The research involved two Russian cultivars of Tri- ticale grain, i.e. Ramzes and Saur. We investigated two schemes of processing these grain varieties into high-qua- lity baker’s grade flour. The first scheme was reduced and included only the processes of breaking and reduction, whereas the second scheme was more advanced and included breaking, sieving, sizing, and reduction processes. The paper gives a thorough description of the processing schemes, their parameters, and milling modes. A detailed ana- lysis proved the high efficiency of the advanced scheme which presupposed the use of sieve purifiers. Their expe- diency was determined by the specifics of break dunst products at breaks I, II, and III. The Triticale flour varie- ties were produced by mixing various flows of the central, intermediate, and peripheral parts of the Triticale grain endosperm. The reduced scheme produced a 40% yield for the Ramzes variety (ash content = 0.70%, according to the State Standard 34142-2017*), while the advanced technological scheme resulted in a 63% yield. As for the Saur variety, the advanced scheme produced a total yield of 78%, which was 0.6% higher than in the reduced scheme. The advanced scheme resulted in a 46% yield of the T-60 flour variety, which had the lowest ash content among all the va- rieties of Triticale flour, whereas the reduced scheme failed to produce the flour of this variety. The experiment also involved the first-ever study of the rheological properties of Triticale flour varieties with Mixolab (Chopin Technolo- gies, France). The study revealed significant differences in baking absorption, doughing time, batch, gluten, viscosi- ty, amylase, and retrogradation. The best baking properties were displayed by T-70 and T-80 Triticale flours that were obtained from the central part of the endosperm, both in reduced and advanced processing schemes. However, the advanced scheme proved to be the most effective way of processing Triticale grain into baker’s grade flour.http://jfrm.ru/issues/1244/1307/Triticale graingrain processingreduced and advanced technological schemerheological and baking properties of flour |
| spellingShingle | Roman H. Kandrokov Georgiy N. Pankratov Elena P. Meleshkina Irina S. Vitol Danila G. Tulyakov Effective technological scheme for processing triticale (Triticosecale L.) grain into graded flour Foods and Raw Materials Triticale grain grain processing reduced and advanced technological scheme rheological and baking properties of flour |
| title | Effective technological scheme for processing triticale (Triticosecale L.) grain into graded flour |
| title_full | Effective technological scheme for processing triticale (Triticosecale L.) grain into graded flour |
| title_fullStr | Effective technological scheme for processing triticale (Triticosecale L.) grain into graded flour |
| title_full_unstemmed | Effective technological scheme for processing triticale (Triticosecale L.) grain into graded flour |
| title_short | Effective technological scheme for processing triticale (Triticosecale L.) grain into graded flour |
| title_sort | effective technological scheme for processing triticale triticosecale l grain into graded flour |
| topic | Triticale grain grain processing reduced and advanced technological scheme rheological and baking properties of flour |
| url | http://jfrm.ru/issues/1244/1307/ |
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