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.
Main Authors: | , , , , |
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Format: | Journal Contribution biblioteca |
Language: | Russian |
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2021
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Subjects: | Wheat, Triticale, Spelled grain, Cereal-forming ability, Flour, Пшеница, Тритикале, Полба, Крупообразующая способность, Мука, ASFA_2015::R::Raw materials, ASFA_2015::G::Grain properties, |
Online Access: | http://hdl.handle.net/1834/41708 |
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Wheat Triticale Spelled grain Cereal-forming ability Flour Пшеница Тритикале Полба Крупообразующая способность Мука ASFA_2015::R::Raw materials ASFA_2015::G::Grain properties Wheat Triticale Spelled grain Cereal-forming ability Flour Пшеница Тритикале Полба Крупообразующая способность Мука ASFA_2015::R::Raw materials ASFA_2015::G::Grain properties |
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Wheat Triticale Spelled grain Cereal-forming ability Flour Пшеница Тритикале Полба Крупообразующая способность Мука ASFA_2015::R::Raw materials ASFA_2015::G::Grain properties Wheat Triticale Spelled grain Cereal-forming ability Flour Пшеница Тритикале Полба Крупообразующая способность Мука ASFA_2015::R::Raw materials ASFA_2015::G::Grain properties Kandrokov, R. H. Begeulov, M. S. Tkach, A. N. Igonin, V. N. Porechnaya, E. S. New varieties of wheat, triticale and spelt grains: Comparative characteristics of milling properties |
description |
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. |
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Journal Contribution |
topic_facet |
Wheat Triticale Spelled grain Cereal-forming ability Flour Пшеница Тритикале Полба Крупообразующая способность Мука ASFA_2015::R::Raw materials ASFA_2015::G::Grain properties |
author |
Kandrokov, R. H. Begeulov, M. S. Tkach, A. N. Igonin, V. N. Porechnaya, E. S. |
author_facet |
Kandrokov, R. H. Begeulov, M. S. Tkach, A. N. Igonin, V. N. Porechnaya, E. S. |
author_sort |
Kandrokov, R. H. |
title |
New varieties of wheat, triticale and spelt grains: Comparative characteristics of milling properties |
title_short |
New varieties of wheat, triticale and spelt grains: Comparative characteristics of milling properties |
title_full |
New varieties of wheat, triticale and spelt grains: Comparative characteristics of milling properties |
title_fullStr |
New varieties of wheat, triticale and spelt grains: Comparative characteristics of milling properties |
title_full_unstemmed |
New varieties of wheat, triticale and spelt grains: Comparative characteristics of milling properties |
title_sort |
new varieties of wheat, triticale and spelt grains: comparative characteristics of milling properties |
publishDate |
2021 |
url |
http://hdl.handle.net/1834/41708 |
work_keys_str_mv |
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dig-aquadocs-1834-417082021-11-16T02:03:36Z New varieties of wheat, triticale and spelt grains: Comparative characteristics of milling properties Сравнительная характеристика мукомольных свойств новых сортов зерна пшеницы, тритикале и полбы Kandrokov, R. H. Begeulov, M. S. Tkach, A. N. Igonin, V. N. Porechnaya, E. S. Wheat Triticale Spelled grain Cereal-forming ability Flour Пшеница Тритикале Полба Крупообразующая способность Мука ASFA_2015::R::Raw materials ASFA_2015::G::Grain 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. Зерно тритикале и полбы относится к нетрадиционным видам растительного сырья, перспективным для расширения ассортимента продуктов повседневного спроса, продуктов здорового питания, а также для изготовления пищевых добавок. Перспективным и актуальным направлением научно-практических исследований является использование методов биомеханического воздействия на продукты переработки зерна тритикале и полбы в виде муки, крупок и отрубей с получением продуктов питания общего, функционального и лечебно-профилактического назначения. Цель исследований – сравнительная характеристика мукомольных свойств новых сортов зерна пшеницы, тритикале и полбы и возможности использования их для размола в муку на действующих предприятиях по переработке зерна. Получена сравнительная характеристика крупообразующей способности новых сортов зерна пшеницы, тритикале и полбы и выявлено, что наилучшей крупообразующей способностью обладает зерно полбы сорта "Греммэ 2 У", которая составила 79,8 %, что на 4 % больше, чем у зерна пшеницы сорта "Тимирязевская юбилейная" и 4,8 % зерна тритикале сорта "Тимирязевская 155". Установлено, что наибольший выход муки при одних и тех же режимах измельчения получился при размоле зерна нового сорта полбы "Греммэ 2 У" – 79,3 %. Наибольшее количество тритикалевой муки высшего сорта Т-60 удалось получить из зерна тритикале сорта "Тимирязевская 155". Зерно пшеницы "Тимирязевская юбилейная" занимает промежуточное положение как по общему выходу муки, так и по ее качеству по сравнению с полбой и тритикале. Все три представленные новые сорта различных культур обладают хорошими мукомольными свойствами и могут быть рекомендованы для переработки в сортовую хлебопекарную муку на мукомольных заводах при составлении помольных смесей. Published Refereed 2021-11-15T06:02:25Z 2021-11-15T06:02:25Z 2021 Journal Contribution http://hdl.handle.net/1834/41708 ru http://vestnik.mstu.edu.ru/show-eng.shtml?art=2109 http://vestnik.mstu.edu.ru/show.shtml?art=2109 Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ pp.299-305 |