STUDY OF THE DISPERSION COMPOSITION OF WHEAT FLOUR

Abstract

When improving or creating a starch product, it is necessary to thoroughly study its physical and chemical parameters and technological indicators. This contributes to both adjusting the work of the enterprise and ensuring its rhythmic work. In addition, the change in the structure of the starch granule also affects its technological features in the formulation of the food product. Research methodology. Modified flour obtained after drying of soft wheat flour of Askanian wheat and soft wheat flour of Sofiyka, Bilyava and Chornobrova grades was investigated. Samples of modified flour were sieved on a laboratory diffuser RLU-1, using a set of 5 sieves. The obtained fractions of samples with different dispersion were weighed and analyzed for the mass fraction of the dispersion fraction, determined the bulk density, absorption coefficient, the angle of actual slope, flowability. Research results. A sample of starch product after drying wheat flour in the amount of 100 ± 0.1 g was taken for research and ground on a laboratory mill LZM-1. After grinding, the samples were weighed and it was found that the losses are in the range of 0.63-0.86 g, mostly from flour variety Sofiyka (0.86 g). The largest values of the bulk density of the smallest fraction (flour) has a sample obtained from wheat variety Askaniyskoe, and the lowest - from wheat variety Bilyava. The highest value of the absorption coefficient is achieved at a dispersion value of 0.5 <δ <0.8 for all samples except for wheat variety Bilyava. High value of absorption coefficient (0.43) of fine fraction (less than 0.2 mm) of flour modified from Askanian wheat variety. The value of the angle of actual slope for the modified wheat flour is set. Conclusions. Technological indicators of quality of flour modified from soft wheat for further application in food production are determined. It was found that the loss of flour for grinding was 1.12-1.42%, the largest of the varieties of wheat Sofiyka. It is shown that the fraction with a particle size less than 0.2 mm (85.31-87.72%) was obtained for all samples according to the usual unregulated grinding mode at the laboratory mill. It is noted that with increasing degree of grinding the value of bulk density decreases for wheat varieties: Askanian from 0.302 to 0.252 g / cm3, Sofiyka from 0.317 to 0.232 g / cm3, Blond from 0.308 to 0.215 g / cm3, Chornobrova from 0.318 to 0.233 g / cm3. It is established that regardless of the wheat variety, the angle of the actual flour slope is 38-42 °. It should be noted that the limit value of this indicator is the angle greater than 60 °, at which the vegetable raw material acquires maximum moisture saturation, which makes it impossible to transport it.