PRODUCTION OF SPECIFIC FLOUR FOR FROZEN PRODUCTS BY FLOUR STREAMS BLENDING

The bakery industry requires specific quality flours to manufacture different products. For the production of frozen products, strong flour with specific quality indicators is required, which is caused by the deterioration of the structural and mechanical properties of the dough after defrosting, decrease in the gas–holding capacity and dimensional stability of the dough blanks. Based on the literary review and a priori information the following quality indicators are recommended for flour for frozen products: whiteness >54 units, protein content >12.0%, gluten content >28.0%, GDI in the range of 70–80 units, starch damage in the range of 19–22 UCD, WAC >57%, W >260∙10–4 J and P/L ratio in the range of 0.8–1.2. Milling process of the wheat generates different flour streams that differ in composition, particle size, functional and baking properties. Furter all flour mill streams are blended in one straight grade (single grade milling) or multiple flour grades (split milling). Research in the article is to investigate the quality indicators of flour mill streams for further formation of specific flour for frozen products. For the research, samples of flour were taken from each milling system of the flow diagram during milling of the two hard red winter wheat samples (HW1 and HW2 with protein content 13.3 and 12.2% respectively). Based on the analysis of the quality indicators of flour milling streams and their comparison with the requirements for flour for frozen products, it was established that none of the flour milling streams meets all the flour quality indicators for frozen products – flour streams from systems B3 and B2 have the closest quality indicators. Selected individual flour milling streams that are of great interest as streams for blending for flour for frozen products. As a result of comparing the flour quality indicators obtained at various stages of the technological process with the requirements for flour quality indicators for frozen products flour, the optimal percentage of flour patent yield for frozen products составляет 33.2% for HW1 and 20.5% for HW2.