RU2056945C1 - Method of production of high-quality flour - Google Patents

Abstract

FIELD: production of high-quality rye-wheat flour. SUBSTANCE: method provides for proportioning of milling mix from grain of rye and wheat in proportion (20-80): 80-20) volume percent; in this case use is made of low- vitreous wheat with a content of gluten not exceeding 20%. Milling mix is moistened until grain moisture content within 14 to 15% is attained and softened for 8 to 10 hours, then milling mix is subjected to stage shattering in ragging process, threshing in grinding process, and flour grade is formed. EFFECT: facilitated procedure.

Description

 The invention relates to the technology of flour and cereal production and can be used for the production of high-quality baking flour from a mixture of grain of rye and wheat.

A known method of producing flour from rye grain, including cleaning grain from impurities, moistening and smoothing it, machining by passing it through corrugated rollers to destroy endosperm, grinding the shells and sorting with the release of flour [1]
The disadvantage of this method is the inability to obtain high-grade flour.

The closest in technical essence and the achieved result to this invention is a method for producing high-grade flour, including the process of preparing grain for grinding, by cleaning it from impurities, moistening and smoothing, surface cleaning, torn process with stepwise crushing and sorting of crushed products on sieves, grinding and grinding processes [2]
The disadvantage of this method is that it does not allow to obtain high-quality wheat flour provided that low-glassy wheat is used up to 40% with a gluten content of 20% or less.

 The production of bread from a mixture of rye varietal and varietal wheat flour involves separate processing of rye and wheat grains and their subsequent mixing in a ratio determined by the bread recipe.

 The technical result of this invention is to obtain high-quality flour of high quality, which can be used without additional processing for the production of rye-wheat varieties of bread, while increasing the total yield of flour.

 The specified technical result is achieved by the fact that in the known method for producing rye varietal flour, which involves the preparation of the grinding mixture from rye grain and includes the process of preparing the grain for grinding by cleaning it from impurities, moistening and smoothing, torn process with stepwise crushing, grinding process, sorting of crushed products on the sieves, the formation of a variety of flour, the difference is that the grinding mixture is made up before moistening, when composing the grinding mixture, additionally grain psh is introduced into it Nica, and rye and wheat grains in the mixture taken in a ratio of (20-80) :( 80-20) wt. at the same time, low-glassy wheat with a gluten content of up to 20% is used; humidification is carried out until the grain reaches a moisture content of 14.0-15.0% and curing for 8-10 hours

 Pre-mixing of rye and wheat grain immediately before preparing the grain for grinding greatly simplifies the process of obtaining flour and in the future the process of production of bread, increases the overall yield of flour.

 The use of wheat grains with the specified quality indicators allows for joint moisturizing and smoothing for rye and wheat.

 The moisture content of the grain mixture within the specified limits is necessary to change the structural and mechanical properties in such a way as to ensure complete extraction of the endosperm.

 Slugging for 8-10 hours ensures the optimal course of loosening of the rye and wheat endosperm, provided that the initial moisture content of the components and the quality indicators indicated above are observed.

 The method is as follows.

 Grain of wheat and rye are mixed in the ratio (20-80) :( 80-20) wt. The requirements for the quality of rye grain correspond to the current quality standards and the requirements for the quality of wheat grain also correspond to the applicable standards, however, the vitreous content of wheat does not exceed 40% and the gluten content is 20%. The grain mixture is cleaned of impurities, peeled, moistened until the mixture reaches humidity 14.0-15 , 0% and cured for 8-10 hours. After conditioning, the grain mixture is re-hulled in a washing machine and sent to roller mills of torn systems for grinding. The modes of operation of torn systems are as follows: on the first torn system, the pass of sieve 08 is 20-35%; on the second torn system, the pass of sieve 08 is 50-65%. Milling of intermediate products (grains) is carried out on three four grinding systems. Grinding flour from bran is carried out on scouring machines. The flour of individual systems is combined, control screening is carried out at the screenings and a flour variety is formed.

 PRI me R 1. Grains of rye and wheat are mixed in a ratio of 20:80 wt. Low-glassy wheat is used with a gluten content of 19%. The grain mixture is cleaned of impurities and moistened until the grain mixture reaches a moisture content of 14%, then it is cured and flaked for 8 hours. Next, the grain mixture is sent to the torn process, which is carried out with grinding on the first torn system 20% and the second 58% of the product. The crushed product is sent for sorting in order to separate the grinding products into fractions by size. The grinding of intermediate products (grains) is carried out on 3-4 grinding systems. The selection of flour is carried out through a 19.5 PA-160 sieve. The grinding of the shells is carried out on MBO scouring machines. From the obtained grinding products form flour.

 The flour obtained is characterized by the following indicators: dispersion: sieve 045 1% pass through a sieve 38 w 65% humidity 13.5% ash 1.30% autolytic activity (number of drops) 170 s.

 PRI me R 2. Grains of rye and wheat are mixed in a ratio of 50:50 wt. Low-glassy wheat is also taken with a gluten content of 18%. The grain mixture is cleaned of impurities, and moistening is carried out until a moisture content of 14.5% is reached. Brazing is carried out for 9 hours. Subsequent processing of the grain mixture and grinding of flour is carried out as described in example 1. The obtained flour is characterized by the following parameters: dispersion: sieve gathering 045 0.7% sieve passage 38 w 70% humidity 14% ash 1.32% autolytic activity (drop number) 155 s.

 PRI me R 3. Grains of rye and wheat are mixed in a ratio of 80:20 wt. Wheat is used low-glass with a gluten content of 16%. Next, the grain mixture is cleaned of impurities. The cleaned grain mixture is moistened until it reaches a moisture content of 15%. The aging is carried out for 10 hours. Subsequent processing of the grain mixture and grinding the flour is carried out as described in examples 1.2. The obtained flour is characterized by the following indicators: dispersion: sieve gathering 0.45-0.5% sieve pass 38 W 75% humidity 14.5% ash 1.25% autolytic activity (drop number) 155 s.

 The flour obtained by this method is characterized by a high degree of homogeneity, homogeneity, with the stability of quality indicators in time for a period of at least two weeks, guaranteed by the compilation of grinding batches.

Claims (1)

 METHOD FOR PRODUCING VARIETY FLOUR, which involves the preparation of a grinding mixture from rye grain and includes preparing the grain for grinding by cleaning it from impurities, moistening and smoothing, torn process with stepwise crushing, grinding process, sorting of crushed products on sieves and the formation of a variety of flour, characterized in that the grinding mixture is made before wetting, when compiling the grinding mixture, wheat grain is additionally introduced into it at a ratio of rye and wheat grains in the mixture (20 - 80): (80 - 20) wt.%, while lzuyut nizkosteklovidnuyu wheat gluten content less than 20%, humidification is performed until the moisture content of grain 14 - 15%, and otvolazhivanie conducted for 8 - 10 hours.