Physicochemical Properties Research of Mechanoactivated Flour from Wheat Germ Cake

Abstract

In today’s accelerating world, the concept of waste-free production, based on the maximum utilization of all resources, becomes relevant. To increase the use efficiency of materials obtained as a result of grain processing, a man developed an integrated approach implying a disintegrator. The research aim is to study the mechanical activation process impact of flour from wheat germ cake (FWGC) on its physico-chemical properties. The authors revealed the rational mode of the grinding process: the rotation speed of the rotors is 10,500 rpm, the impact velocity is 175 m/s, the process duration is 180 sec, providing a weighted average particle size of the final mechanical powder of 52 microns with maximum bulk density parameters of 760 kg/m3 and water absorption capacity of 70 %. During mechanical activation, the chemical composition of FWGC changes: the mass fraction of proteins increases by 1.8 %, simple sugars – by 17 %, ash content – by 11 %, starch content decreases by 8 % compared to the FWGC obtained without mechanical activation. To determine the physico-chemical composition of the aqueous extract of the FWGC, a man run the microfiltration parameters selection: the aqueous extract flow rate of the FWGC over the membrane surface is not less than 1.0–1.2 m/s; the working pressure of the process is within 0.25 MPa; the extract temperature does not exceed (25 ± 5)°C. According to the microfiltration separation process research results of the aqueous FWGC extract, the mechanical activation increases the low-molecular-weight proteins proportion in flour, indicating a growth in its bioavailability and digestibility.