hfbHealth, Food & BiotechnologyHealth, Food & Biotechnology2712-7648РОСБИОТЕХ10.36107/hfb.2020.i2.s337hfb-43Research ArticleПИТАНИЕFOODВлияние гидротермической обработки на выход и качество пшенично-тритикалево-льняной мукиEffect of hydrothermal treatment on the exit and quality of wheat-tritikal-linen flourКандроковР. Х.KandrokovR. K.

Кандроков Роман Хажсетович 

125080,  город  Москва, Волоколамское шоссе, дом 11

Roman K. Kandrokov

11 Volokolamskoe highway, Moscow, 125080

nart132007@mail.ruПанкратовГ. Н.PankratovG. N.

Панкратов Георгий Несторович

Georgy N. Pankratov

ФГБОУ ВО «Московский государственный университет пищевых производств»РоссияFSBEI of HE “Moscow State University of Food Production”Russian FederationВсероссийский научно-исследовательский институт зерна и продуктов его переработки – филиал ФГБНУ "Федеральный научный центр пищевых систем им. В.М. Горбатова" РАНРоссияThe All-Russian Research Institute of Grain and its Processing Products is a branch of the Federal State Budget Scientific Institution Federal Scientific Center for Food Systems named after V.M. Gorbatova “RASRussian Federation202005052021224659Copyright © Кандроков Р.Х., Панкратов Г.Н., 20212021Кандроков Р.Х., Панкратов Г.Н.Kandrokov R.K., Pankratov G.N.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.hfb-journal.ru/jour/article/view/43

Представлены  результаты  исследования  влияния  гидротермической  обработки  (ГТО) пшенично-тритикалево-льняной  зерновой  помольной  смеси  на  выход  и  качество хлебопекарной  муки.  Выявлены  оптимальные  параметры  гидротермической  обработки холодным  кондиционированием  исходной  пшенично-тритикалевой  зерновой  смеси перед  помолом  с  семенами  льна.  Проведено  шесть  помолов  пшенично-тритикалево-льняной зерновой смеси при различных параметрах влажности и времени отволаживания и  седьмой  помол  контрольной  пшенично-тритикалевой  зерновой  смеси.  Помолы исходных зерновых смесей проводили на лабораторной мельнице МЛУ-202 швейцарской фирмы «Бюлер», которая состоит из трех драных и трех размольных систем. Установлено, что  оптимальным  режимом  подготовки  исходной  зерновой  пшенично-тритикалевой смеси  к  помолу  является  увлажнение  ее  до  технологической  влажности  15,5–16,0%, отволаживание в течение 24 ч (помол №7). При этом добавление семян льна в исходную пшенично-тритикалевой  зерновую  смесь,  прошедшую  ГТО,  производится  перед  первой драной  системой.  Установлено,  что  измельчение  семян  льна  в  межвальцовом  зазоре происходит  начиная  со  второй  драной  системы.  Выявлено,  что  добавление  7%  льна в  исходную  пшенично-тритикалевую  зерновую  смесь  приводит  к  снижению  выхода пшенично-тритикалево-льняной  муки  от  3,5%  до  6,8%  в  зависимости  от  параметров гидротермической обработки. Установлено, что при переработке исходной зерновой смеси с применением оптимальных режимов ГТО выход пшенично-тритикалево-льняной муки, обогащенной незаменимыми полиненасыщенными жирными кислотами, составил 69,3% с  белизной  муки  59  единиц  прибора  Р3-БПЛ-Ц,  что  соответствует  муке  высшего  сорта. Хлеб  из  пшенично-тритикалево-льняной  муки  по  сравнению  с  контрольным  образцом из  пшенично-тритикалевой  муки  отличался  незначительно.  Оба  образца  хлеба  имеют правильную  форму,  выпуклую  корку,  золотисто-коричневый  цвет  корки.  Мякиш  хлеба, полученный  как  из  контрольной  пшенично-тритикалевой  муки,  так  и  из  пшенично-тритикалево-льняной  муки,  эластичный,  пористость  равномерная,  тонкостенная. Установлено,  что  по  своим  органолептическим  показателям  хлеб,  полученный  из пшенично-тритикалево-льняной  муки,  обогащенной  полиненасыщенными  жирными кислотами,  не  уступает  хлебу  из  контрольной  пшенично-тритикалевой  муки,  а  по вкусовым показателям превосходит.

The results of the study are presented, the effect of hydrothermal treatment of wheat-triticaleflax grain grinding mixture on the yield and quality of baking flour. The optimal parameters of hydrothermal treatment by cold conditioning of the initial wheat-triticale grain mixture before grinding  were  revealed.  Seven  grindings  of  wheat-triticale-flax  grain  mixture  were  carried  out with various parameters of moisture and time of milling. Grinding of the initial grain mixtures was carried out at the laboratory mill MLU-202 of the Swiss company Buhler, which consists of three torn and three grinding systems. It was established that the optimal mode of preparation of the initial grain wheat-triticale mixture for grinding is to moisten it to a process humidity of 15.5–16.0%, and cough for 24 hours (grinding №. 7). In this case, the addition of flax seeds to the initial wheat-triticale grain mixture, which passed the TRP, is carried out before the first torn system.  It  has  been  established  that  flax  seeds  are  crushed  in  the  inter-roll  gap  starting  from the second torn system. It was revealed that the addition of 7% flax to the initial wheat-triticale grain  mixture  reduces  the  yield  of  wheat-triticale  flax  flour  from  3.5%  to  6.8%,  depending  on the  parameters  of  the  hydrothermal  treatment.  It  was  revealed  that  during  the  processing  of the  initial  grain  mixture  using  optimal  TRP  conditions,  the  yield  of  wheat-triticale-flax  flour enriched with essential polyunsaturated fatty acids amounted to 69.3% with a whiteness of 59 units  of  the  R3-BPL-C  device.  Bread  from  wheat-triticale-flax  flour  compared  to  the  control sample  from  wheat  flour  did  not  differ  significantly.  Both  breads  are  of  regular  shape,  convex crust, golden brown color of the crust. The crumb of bread obtained from both the control wheattriticale flour and wheat-triticale-flax flour is elastic, the porosity is uniform, thin-walled. It was found that in its organoleptic characteristics, bread obtained from wheat-triticale-flax flour is not inferior to bread from a control wheat-triticale flour, but in terms of taste it is superior.

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The authors declare that there are no conflicts of interest present.