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Information × Registration Number 0213U003124, 0111U000222 , R & D reports Title The development of scientific and technical basis of expansion of assortment of flour using energy-saving methods of treatment and milling of grain popup.stage_title Head Morgun Valantina Alekseevna, Registration Date 24-01-2013 Organization Odessa National Academy of Food Technologies popup.description2 The object of the study was the process of grain wheat flour mills. The subject of the study was to modern wheat varieties and different types of flour and intermediate products of the existing mills. The aim of the work is perfection of the technology of the different types of grain processing for the production of the flour for the different end-use purpose. Experimental studies were conducted on the basis of modern technology with the existing standards in Ukraine. The study of the preparation and refinement was carried out on laboratory equipment technology department of grain: the mill unit "Nagema"; pneumatic mill MLU-202; laboratory screening and pearling and under production conditions on the milling plant "Luganskmlyn" and other mills. The intensified modes of braek system and braek system modes with different structures were developed and tested in a production environment. Was defined an indicative yield of crop products at different structure of braek system. The rational modes of pearling wheat beafor milling, and also studied the effect of pearling on the microbiological and baking properties of flour. Improved classification of the technological properties of wheat to produce flour for various applications. The features and milling properties of soft and waxy wheat. Found that during braek system of soft wheat for wheat yield increases fines intermediate products with lower ash content, flour yield increases with higher brightness. The optimal modes of preparation of soft and waxy wheat. Was investigated that the nature of grinding wheat, waxy corresponds hard wheat, which is characterized by a high yield of large fractions of the intermediates products. The rational modes for braek systems of soft and waxy wheat. Was determinet baking properties of flour of soft wheat. Wheat flour of soft wheat recommended for the production of confectionery products, and wheat-waxy for quick cooking pasta, noodles and frozen products. Were studied technological properties of flour streams from different workflow systems. The recommendations on the formation of varieties of flour for various applications. The results of work can be used in the milling industry in the construction and reconstruction of mills and in the baking industry to create new types of bread, macaroni, confectionery and food bakery products in the educational process in the preparation of students for direction 6.051701 "Food Technology and Engineering", with scientific and technical advice mills to produce new varieties of flour and flour mixes. Product Description popup.authors Брославцева І.В. Волошенко О.С. Гріняк А.М. Давидов Р.С. Жигунов Д.О. Ковальов М.О. Колесніченко І.Н. Мотузова В.А. Попова О.В. Стрельченко В.В. Чайковська Л.Ю. Шутенко Є.І. Яшкіна В.В. popup.nrat_date 2020-04-02 Close