PHYSICAL MODIFICATION OF WHEAT FLOUR

Abstract

According to the Food and Agriculture Organization of the United Nations (FAO), annual grain production in the world should increase to 3 billion tons against today's 2.1 billion tons. Ukraine is an agricultural country and one of the leaders in world grain exports in the world grain market with an export potential of more than 40 million tons. Research methods and methods. The study used flour obtained from wheat of the Ascanian wheat and from wheat of the soft varieties: Sophia ("sweet wheat"), Blond (soft) and Chornobrova (enriched with micro- and macronutrients). Physical modification of flour samples was carried out in a convective manner. Research results. Modification of starch in raw materials is carried out in the water environment under the influence of high temperature. First of all, this is due to the conditions of preparation: the flour mixture was heated to 98 ° C and kept. During this time, the process of swelling of the starch granule took place, as a result of which free water molecules penetrate into the prepared raw material, which leads to swelling of the starch granules (reaching the peak viscosity value). At temperature, there is a partial destruction of starch granules in the raw material. At the same time, when the brewed flour mixture is transferred to the convection drying tray, rapid cooling takes place, which leads to partial retrogradation of starch granules. In the convective dryer in zone I the product is heated to 105-110 ° C and kept to remove free moisture from the product, after which to obtain a modified starch product of guaranteed quality reduce the temperature to 60-65 ° C, which leads to complete retrogradation of starch granules and the formation of loose structures. Conclusions. It is substantiated that the change in the structure of starch affects the drying process, significantly affects the content of macro- and microelements in the BP. Bicyclic "heating-cooling" allows to obtain BMP belonging to the 2nd group of resistant starch (RS2). The study of the change in the values of the kinematic coefficients of the drying process of all samples of prepared flour has a sharp change, which characterizes the influence of proteins and fats, macro- and microelements on the modification process. Analysis of the values of kinematic coefficients and measurement error shows that the most accurate results are obtained in the sample, where the carbohydrate complex has a crystalline structure (wheat variety Sofiyka). Thus, the most influential modification of wheat carbohydrates is the amorphous part of the starch granule - amylose.