The choice of optimal parameters for bioactivated wheat grinding in grain bread technology

Abstract

Currently, one of the state policy priority tasks in the field of healthy nutrition is related to functional products development, including bioactivated wheat grain bread. One of the most important technological operations in the technology of its preparation is grinding, accompanied by the production of various dispersion degrees of grain mass. In addition, the process of bioactivated grain grinding is accompanied by an increase in its temperature, being also important to take into account in bread making technology with its use. Therefore, the optimal parameters for bioactivated wheat grinding to obtain the best quality bread were determined in the work. As the main factors, the grain mass temperature and the holes diameter of the chopper matrix were chosen. The output parameters were the bread crumb porosity and compressibility degree. Optimization was carried out by applying mathematical methods of experiment planning (central compositional rotatable planning). The regression equations adequately describing the obtained dependences of the crumb porosity and compressibility on the grain mass temperature and the cells diameter of the grinder matrix, through which the bioactivated wheat had been passed, were obtained as a result of the experiment. It was found out that the bread crumb highest porosity (58.0%) and compressibility (8.1%) were observed at the following optimal values of input factors: grain mass temperature of 28.0 °C and diameter of the chopper matrix holes of 2.0 mm. The values obtained are the basis for the development of technological instructions for “Zlakovik” bread.