Information technologies for the modernization of the grain raw separation

The article presents the basics of the functioning of information and measurement systems for optimizing the process of processing wheat grain. The quality of grain processing products is influenced by climatic factors and grinding technologies. The modern development of information technology makes it possible to modernize information and measurement systems for grain processing and developing algorithms for analyzing the grain physical characteristics. Trial grinding of wheat grains by different varieties was carried out at a laboratory mill. The obtained mathematical models made it possible to predict the quality of grain separation in separators. Digitalization of the grain processing industry includes the use of artificial neural networks for the analysis of images of grain mass by computer vision algorithms using the developed software. It is promising to increase the information content of granulometric analysis through the use of modern intelligent systems. To classify wheat by milling properties, it is proposed to use the grain hardness index. Computer vision and artificial neural networks were used to find and systematize grain grinding particles according to geometric properties. The error of the estimation for the hardness is no more than 3.5 %.

Formation of new types of flour enriched with essential fatty acids

Введение в ежедневный рацион продуктов, обогащенных эссенциальными нутриентами, является актуальной задачей стратегии здорового питания. В этой связи особое место занимают продукты переработки зерна, как основы пирамиды здорового питания. Среди наиболее востребованных незаменимых нутриентов следует выделить полиненасыщенные жирные кислоты, и особенно жирные кислоты семейства ɷ-3. Главным источником линоленовой кислоты из растительного сырья является льняное масло, которое может быть введено в виде тонкоизмельченных семян льна в состав хлебопекарной муки. Химический состав продуктов питания на зерновой основе, полученных с использованием традиционной технологии, характеризуется недостаточной сбалансированностью, невысокой пищевой и биологической ценностью. В связи с этим с целью расширения ассортимента зерновых продуктов функциональной направленности общего, диетического и профилактического назначения на основе полизерновых смесей разработаны методология управления мукомольными свойствами зернового сырья при его переработке для получения продуктов питания на зерновой основе заданного состава и свойств; показана возможность совместного размола пшенично-льняной смеси с получением муки, обогащенной незаменимыми жирными кислотами (НЖК) - омега-3 (линоленовая кислота) и омега-6 (линолевая кислота); сформированы новые виды муки, обогащенные незаменимыми жирными кислотами; определены некоторые физико-химические характеристики пшеничной муки, обогащенной НЖК; выявлены особенности хлебопекарных свойств пшенично-льняной муки. На основании динамики изменения показателя кислотного числа жира (КЧЖ) спрогнозирован срок безопасного хранения пшенично-льняной муки, который составил 9,4 месяца. The introduction of foods fortified with essential nutrients into the daily diet is an urgent task of a healthy eating strategy. In this regard, grain processing products occupy a special place, as the basis of the pyramid of healthy nutrition. Among the most demanded essential nutrients are polyunsaturated fatty acids and especially fatty acids of the ɷ-3 family. The main source of linolenic acid from plant raw materials is linseed oil, which can be added in the form of finely ground flax seeds to baking flour. The chemical composition of grain-based food products obtained using traditional technology is characterized by insufficient balance, low nutritional and biological value. In this regard, in order to expand the range of functional grain products for general, dietary and prophylactic purposes on the basis of polygrain mixtures, the following have been developed: a methodology for controlling the milling properties of grain raw materials during its processing to obtain food products based on a grain basis of a given composition and properties; the possibility of joint grinding of a wheat-flax mixture to obtain flour enriched with essential fatty acids (EFA) - omega-3 (linolenic acid) and omega-6 (linoleic acid) is shown; formed new types of flour, enriched with essential fatty acids; some physicochemical characteristics of wheat flour enriched with EFA have been determined; the features of the baking properties of wheat-flax flour are revealed. Based on the dynamics of changes in the acid number of fat (FAT), the period of safe storage of wheat-flaxseed flour was predicted, which was 9.4 months.

New varieties of wheat, triticale and spelt grains:Comparative characteristics of milling properties

Triticale and spelt grains are non-traditional types of plant raw materials that are promising for expanding the range of everyday products, healthy foods, as well as for the manufacture of food additives. A promising and relevant direction of scientific and practical research is the use of methods of biomechanical impact on the products of processing grain triticale and spelt grain in the form of flour, crumbs and bran to obtain food for general, functional and therapeutic purposes. The aim of the research is a comparative characteristic of the milling properties of new varieties of grain of wheat, triticale and spelt and the possibility of theit using for grinding into flour at existing grain processing enterprises. A comparative characteristic of the cereal-forming ability of new varieties of wheat, triticale and spelt has been carried out and it is revealed that the best cereal-forming ability belongs to the spelt grain of the "Gremme 2 U" variety, equal to 79.8 %, which is 4 % more than that of the wheat grain of the "Timiryazevskaya Jubilee" and 4.8 % of triticale grain of the "Timiryazevskaya 155" variety. It has been found that the highest flour yield under the same grinding regimes is obtained when grinding the grain of a new type of spelt "Gremme 2 U" amounted to 79.3 %. The largest amount of triticale flour of the highest grade T-60 is obtained from triticale grain of the "Timiryazevskaya 155" variety. The grain of wheat "Timiryazevskaya Jubilee" occupies an intermediate position both in terms of the total yield of flour and its quality compared to spelt and triticale. All three given new varieties of various crops have good flour-grinding properties and can be recommended for processing into high-quality bakery flour at flour mills when making grinding mixtures.

Effect of Tempering Conditions on White Sorghum Milling, Flour, and Bread Properties

The effects of room temperature water, hot water, and steam tempering methods were investigated on sorghum kernel physical properties, milling, flour, and bread-making properties. Overall tempering condition and tempering moisture content were found to have a significant effect on the physical properties. Milling properties were evaluated using a laboratory-scale roller milling flowsheet consisting of four break rolls and eight reduction rolls. Room temperature tempering (18% moisture for 24 h) led to better separation of bran and endosperm without negatively impacting flour quality characteristics i.e., particle size distribution, flour yield, protein, ash, damaged starch, and moisture content. Bread produced from the flour obtained from milling sorghum kernels tempered with room temperature water (18% m.c for 24 h) and hot water (16% m.c at 60 °C for 18 h) displayed better bread-making properties i.e., high firmness, resilience, volume index, higher number of cells, and thinner cell walls when compared to other tempering conditions. Room temperature water tempering treatment (18% m.c for 24 h) could be a better pretreatment process for milling white sorghum kernels without negatively impacting the flour and bread-making quality characteristics.

Analysis of milling characteristics of wheat during long-term storage

This article presents an analysis of the results of studying batches of wheat grain during storage in terms of milling properties. The results showed that single-grade flour with a yield of 70% was consistently produced from wheat at the stages. Wheat of the 3rd class after 6 years of storage can be used for milling purposes.

Comparative characteristics of flour properties of grains of different grades and triticale sorts

The article presents the results of a study of the technological properties of grain in winter and spring triticale. The physicochemical properties of triticale grains of different varieties and varieties have been determined. The results of evaluating the cereal- forming and milling properties of the grain of the studied samples are presented, the grade of triticale flour is determined. The results obtained indicate the suitability of the grain of the studied varieties for baking purposes and can be used to further optimize the grinding and baking processes in the future

INHERITANCE OF THE "MASS OF 1000 GRAINS" PROPERTIES OF SPRING SOFT WHEAT IN DIALLEL CROSSES

Weight of 1000 grains - one of the component characteristics of yield is included in the group of main characteristics that are used for wheat breeding. In addition, the weight of the grain along with its performance is a sign of grain quality, largely determining its milling properties. The aim of the research is to determine the inheritance of a trait in the system of diallel crosses. The research was performed on the experimental field of the Samara research Institute in 2016-2018. The following varieties from the Ekada program were studied: Arhat, Estivum 1079, Estivum 1311, Omskaya 36, Ekada 148, Ekada 113, and Ekada 204. The varieties selected for the study were characterized by stable yield and significant differences in the studied feature-the mass of 1000 grains. Sowing was carried out manually on single-row plots 1 meter long with rows of 20 centimeters of 20 grains, rendomized blocks in three-fold repetition. Phenological observations were noted for the phases of development: tillering, earing and maturation. The results were analyzed using the B. I. Hayman method. As a result, the following genetic and statistical effects were revealed: 1) the functioning of epistatic interactions based on the genetic systems of Arhat and Ekada148 varieties; 2) directed dominance, dominant genes increase feature values ; 3) dominant and recessive alleles are distributed asymmetrically across varieties, with the predominance of dominant alleles in the population as a whole; 4)interaction in locuses between alleles occurs with the demontration of superdominant effects; 5) the additive component was significant in all environments, which implies good heritability of the trait; 6) varieties Estivum 1079 and Ekada 204 carry the maximum number of dominant alleles in all environments and are donors of dominant alleles that increase the trait.