EFFECT OF WATER-HEAT TREATMENT ON SPELT GRAIN FLOUR QUALITY

Studies have shown that the ash content of products after the first grinding was lower compared to the the second grinding. This is due to a decrease in the quality of intermediate product coming to the second grinding. The variation coefficients of analytical replicates for the results after the first grinding varied from 4,65 to 14,18, and for the results after the second grinding - from 2,44 to 13,43. This indicates little or slight variation. Therefore, the average data from the study results can be used for mathematical modeling. The theory of correct distribution of the sample data was rejected, and therefore the relationship between the parameters of water-heat treatment and ash content of flour was carried out using nonparametric statistics (determining Spearman correlation coefficient). With 95 % probability, it can be argued that there was an inverse correlation between the water-heat treatment parameters and ash content. The lowest ash content of flour after the first grinding of spelt grain can be obtained with the highest grain moisture content and the maximum duration of its softening. The correlation and influence of the factors were determined using beta and partial correlation coefficients. For the first grinding, the highest moisture content and influence on the flour ash content had the grain moisture content before grinding. The effect of moisture on milling products during the second pass resulted in a greater impact compared with softening duration. In general, flour ash content in a production using two milling systems is mostly influenced by grain moisture content. Obviously it can be explained by the fact that the formation of microcracks in a bruchid endosperm depends on the tensile forces between water and its structural parts. Moisture increase weakens the bonds between shells and endosperm of grain, which helps them to better separate during the second grinding. Therefore, the response of spelt wheat grain to water-heat treatment is similar to the known regimes for the soft type of soft wheat grain. The tendency of flour whiteness change, depending on the modes of water-heat treatment, varied similarly to the ash content.