Ecological, biotechnological and economic aspects of wheat grain processing

Abstract

Abstract The article is devoted to the consideration of issues related with finding ways how to reduce the environmental burden in the wheat grain processing. Based on the analysis of the current state and prospects for the development of the grain processing, flour and bakery industries, the prospect of finding technological solutions for the processing of wheat grain, precluding the formation of bran as a by-product, is substantiated. It has been shown that, due to its chemical composition, wheat bran is a valuable ingredient from a biomedical point of view for inclusion in the diet of a modern person. It is noted that currently used in the baking industry for the enrichment of high-grade wheat flour with dietary fiber and bran can not be called the best from an economic point of view, since they lead to a significant increase in the cost of the final product for the consumer. The authors proposed the most rational from an environmental and nutritional points of view, the method of processing wheat grain, the technology of grain bread of high nutritional value from bioactivated wheat. Due to the process of bioactivation, the content of phytin in the grain is reduced by 75% compared with the original, that allows increasing the bioavailability of the mineral substances of bread for the human body to assimilate. Economic calculations have shown the advantage of the proposed technology of “Bioamarant” bread compared to a wheat flour product containing wheat diet bran (“Dairy-bran bread”): the cost is lower by 19.54%. When producing bread from bioactivated wheat in the amount of 22.5 tons / day, 13.4 tons of wheat should be spent. That is, the absence of the process of grinding this amount of wheat grain prevents the formation of 2.5 tons of bran per day, as well as the formation of emissions into the atmosphere in the amount of 3.2-6.5 tons (in terms of a year) of harmful substances, which will certainly allow reduce environmental stress.