Development of technological schemes for the processes of preparation and milling of two-component grain mixtures

Abstract

Abstract A study of the preparation and milling of a grain mixture containing 7% of flax seeds has been carried out in order to obtain a composite wheat-flax flour, in which the entire biopotential of flax seeds was preserved. During the wheat grain preparation the cold conditioning was carried out, the modes of which were the following: humidity - 15.5%, dwell time in the water - 24 hours. The optimal conditions for milling the wheat-flax mixture have been determined, which are the following: yield (%) / ash content (%) in 3 break systems (in terms of the 1st break system - grain) for the first break system - 53.5 / 1.00; for the second break system. - 22.2 / 1.11; totally for the first and the second break systems - 75.7 / 1.035; totally for the first, the second and the third break systems - 81.0 / 1.1. The technological schemes have been developed and the new varieties of wheat-flax flour with predetermined technological properties and increased nutritional value have been formed. The approximate indices of yield and quality of the new wheat-flax flour varieties are the following: Flour A - yield 45-50%, lipids 3.6-4.0%, protein 13-13.5%, ash 0.55-0.70%, whiteness–50 conventional units; Flour B - yield 20-25%, lipids 5.5-6.0%, protein 14-14.5%, ash 0.9-1.25%, whiteness - 22 conventional units; Flour C - yield 70-75%, lipids 4.5-5.0%, protein 13.6-14.0%, ash 0.75-0.90%, whiteness - 36 conventional units.