Effect of hydrothermal treatment on the exit and quality of wheat-tritikal-linen flour
The results of the study are presented, the effect of hydrothermal treatment of wheat-triticale-flax 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 wheat-triticale 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.