EFFECT OF ABRASIVE PEELING OF THE SPRING WHEAT GRAIN OF THE "RADMIRA" VARIETYON THE YIELD OF INTERMEDIATE GRINDING PRODUCTS
2021
Ryndin A.A. (Moscow State University of Food Production) | Kusova I.U. (Moscow State University of Food Production) | Abdullakh Yu. (Moscow State University of Food Production) | Kandrokov R.Kh. (Moscow State University of Food Production)
The article presents the results of a study of the influence of the degree of peeling spring wheat grain of the "Radmira"variety on its grain-forming ability. Determination of the effect of the degree of peeling on the yield of intermediate productsof grinding spring wheat grain of the "Radmira" variety was carried out on the MLP-4 laboratory mill with rifled rollers.The research found that peeling the "Radmira" grain of spring wheat before grinding into graded baking flour has apositive effect on the grain-forming ability and leads to an increase in the yield of intermediate coarse-grained grindingproducts and a decrease in the yield of flour on shredded systems, which is worse in quality than flour obtained from grindingsystems. The highest yield of intermediate grinding products of the parent grain of "Radmira" spring wheat is obtained when10% of the shells are removed and amounts to 83.5%, which is 6.8% more than the unsecured parent grain.
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