Studying the possibility of varietal grinding of grown wheat at the Lab Mill

The article presents the data of the study of the yield of products during varietal milling of sprouted and native wheat grain. The study obtained new data on the main indicators of the quality of flour from biologically active wheat grain. The feasibility of using sprouted wheat grain as an alternative type of raw material in the production of flour will be proven. Winter wheat of the 2023 harvest of the Belarusian selection of the "Rassvet" variety was used as the object of the study. Flour obtained by milling sprouted and original wheat was compared by the main quality indicators. The total yield of flour from sprouted and original wheat grain during varietal milling was 68.7% and 66.6%, respectively. It has been established that the yield of flour from biologically active wheat grain is 2.1% higher than from native wheat grain. As a result of milling, three grades of flour (premium, first and second) were obtained from sprouted and original wheat grain. The yield of bran from torn systems is 0.3% less than the yield of bran from milling and polishing systems by 2.1%. When assessing the quality, flour from sprouted grain was superior in whiteness and ash content to flour from the original wheat grain.

1. Asmaev M. P., Markov YU.F., Podgornyj S.A. Avtomaticheskoe uvlazhnenie zerna na predpriyatiyah mukomol'noj promyshlennosti [Automatic grain moistening in flour milling industry]. Izvestiya vuzov. Pishchevaya tekhnologiya. 2005, no 1. – URL: https://cyberleninka.ru/article/n/avtomaticheskoeuvlazhnenie-zerna-na-predpriyatiyah-mukomolnoypromyshlennosti (data obrashcheniya: 05.06.2024).

2. Byuro nacional'noj statistiki [Elektronnyj resurs]. – Rezhim dostupa: https://stat.gov.kz/ – Data dostupa: 08.03.2024.

3. Berezhnaya O.V., Dubcov G.G., Vojno L.I. Prorostki pshenicy – ingredient dlya produktov pitaniya [Wheat sprouts - food ingredient]. Produkciya APK – ot polya do prilavka–Russia. 2015, no 5, pp. 26–29.

4. Glavnyj agrarnyj sajt Kazahstana [Elektronnyj resurs]. – Rezhim dostupa: https://eldala.kz/novosti/muka/16130-kazahstaneksportiroval-bolee-1-mln-tonn-muki#: – Data dostupa: 08.03.2024.

5. Najafabadi L.I., Le-Bail A., Hamdami N., Monteauet JY. Impact of bacing conditions and storage temperature on staling of fully and part-baked Sangak bread // Journal of cereal science. – 2014. – № 60. – P. 151-156.

6. Monitoringovoe agentstvo [Elektronnyj resurs]. – Rezhim dostupa: https://energyprom.kz/ru/articles-ru/markets-ru/vkakie-strany-kazahstan-eksportiruet-bolshe-vsegomuki/ – Data dostupa: 08.03.2024.

7. Matveeva T. V., Koryachkina S.YA. Muchnye konditerskie izdeliya funkcional'nogo naznacheniya [Functional flour confectionery products]. Nauchnye osnovy, tekhnologii, receptury: uchebnoe posobie– Russian. – Sankt-Peterburg: GIORD, 2016. – 360 s. – ISBN 978-5-98879-186-7. – Tekst: elektronnyj // Lan': elektronno-bibliotechnaya sistema. – URL: https://e.lanbook.com/book/69879 (data obrashcheniya: 06.06.2024). – Rezhim dostupa: dlya avtoriz. pol'zovatelej.

8. Naumenko N., Potoroko I., Kalinina I., Fatkullin R., Ivanisova E. The Influence of the Use of Whole Grain Flour from Sprouted Wheat Grain on the Rheological and Microstructural Properties of Dough and Bread // Int J Food Sci. – 2021. doi: 10.1155/2021/7548759. PMID: 34368343; PMCID: PMC8337106.

9. Otraslevye laboratorii [Электронный ресурс]. pod red. A. G. SHumilina. – Minsk: GU «BelISA», 2021. – 430 s.

10. Obolenskij N.V., Veselova A.YU., Guseva A.O. Natural'nye pishchevye obogatiteli – sredstvo povysheniya pishchevoj i biologicheskoj cennosti hlebobulochnyh izdelij [Natural food fortifiers – a means of increasing the nutritional and biological value of bakery products]. Vestnik NGIEI–Russian. 2012, no 4, pp. 92-100.

11. Seit A.S., Ermekbaev S.B. Proizvodstvo muki iz netradicionnogo syr'ya [Production of flour from non-traditional raw materials]. Materialy IX Mezhdunarodnoj studencheskoj nauchnoj konferencii «Studencheskij nauchnyj forum»–Russian. URL: https://scienceforum.ru/2017/article/2017034912 (data obrashcheniya: 02.06.2024).

12. Ubanchik E.N., SHarshunova V.A., Galdova M.N., SHustova L.V. Dinamika svojstv zerna ovsa i grechihi v tekhnologii prorashchivanii [Dynamics of properties of oat and buckwheat grains in germination technology]. Vestnik ATU–Russian. – 2022. – № 4. – S. 106–114.

13. Hidalgo A., Brandolini A. Bread from wheat flour // Reference module in food science. –2014. – P. 303-308.

14. Huzin F.K., Kanarskaya Z.A., Ivleva A.R., Gematdinova V.M. Sovershenstvovanie tekhnologii proizvodstva hlebobulochnogo izdeliya na osnove izmel'chennogo proroshego zerna pshenicy [Improving the technology of production of bakery products based on crushed sprouted wheat grain]. Vestnik VGUIT– Russian. 2017, no 1, pp. 178–187.

15. Ekonomika proizvodstva zerna [Elektronnyj resurs]. – Rezhim dostupa: https://studwood.net/1501643/ekonomika/ekonomika_proizvodstva_zerna#google_vignette – Data dostupa 04.06.2024.