Innovative Trends in the Development of Advanced Triticale Grain Processing Technology

Meleshkina, E.P.; Pankratov, G. N.; Vitol, I. S.; Kandrokov, R. H.; Tulyakov, Danila

doi:10.21603/2308-4057-2017-2-70-82

Cited by 17 publications

(13 citation statements)

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“…Лабораторные исследования по определению теплофизических характеристик зерна тритикале выполнялись в Орехово-Зуевском филиале федерального бюджетного учреждения «Государственный региональный центр стандартизации, метрологии и испытаний» на установке Cossfield RT-1394Н по методу нестационарного теплового режима В.С. Волькенштейна [3], основанному на решении задачи теплопроводности двух температурно-временных точек [4][5][6][7][14][15][16][17].…”

Section: материалы и методыunclassified

Investigation of the thermophysical characteristics of triticale grain of the Gorka variety by the method of non-stationary thermal re-gime

Дранников

Тертычная

Shevtsov

et al. 2021

Vestn. Voronež. gos. univ. inž. tehnol.

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In solving the problem of vegetable protein deficiency, triticale grain is of great interest – a unique hybrid that com-bines the best hereditary qualities of wheat and rye. The protein content of triticale is 1.0 – 1.5% higher than that of wheat and 3–4% higher than that of rye. Obtained a new variety of grain triticale – "Slide". Products prepared from this grain crop have a high nutritional value, since the protein that is part of triticale is characterized by an increased content of essential amino acids, and is not inferior to wheat grain in terms of the content of macro – and micro-elements. It contains a lot of copper, phosphorus, potassium, magnesium, calcium, sodium, zinc, manganese and iron, as well as vitamins В9, В5, В1, PP and E. Information about thermal characteristics as functions of tempera-ture plays a key role in engineering calculations and mathematical modeling of the processes of drying and heat treatment of triticale grain. The method of nonstationary thermal regime, based on the solution of the problem of thermal conductivity over two temperature-time points, developed by B.C. Wolkenstein, was used to determine the thermophysical characteristics. The determination of the thermophysical characteristics of the grain was carried out on the Kossfield RT 1394 N measuring unit (National Instruments). Revealed the character of the dependence of diffusivity, thermal conductivity and specific heat capacity on temperature. Equations describing the thermophysi-cal characteristics of grain at a humidity of 13.57 and 21.83% in the temperature range of 20–100 оС are obtained

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Section: материалы и методыunclassified

Investigation of the thermophysical characteristics of triticale grain of the Gorka variety by the method of non-stationary thermal re-gime

Дранников

Тертычная

Shevtsov

et al. 2021

Vestn. Voronež. gos. univ. inž. tehnol.

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“…Многие ученые указывают на то, что необходима разработка альтернативных ускоренных способов производства, при которых повысятся качество и физиологическая полноценность хлеба как традиционного продукта питания, включая общую теорию равномерного распределения инфракрасных волн при готовке продуктов [20][21][22].…”

Section: обзор литературыunclassified

Description of a New Methodology for Baking Products from Wheat and Rye Flour by the Sour Dough Method

Shelekhov

2021

Engineering Technologies and Systems

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Introduction. The article presents the results of a study of using various methods for thermal processing of bakery products. It is shown that the infrared method is one of the most promising methods of heat treatment. The analysis showed that when combining different methods of heat treatment, the products retain their consumer qualities and the time of the technological cycle is reduced. The author proposes to use the method of thermal processing in the fast food industry. Materials and Methods. The subject of the study is a new method of thermal processing of bakery products made from wheat-rye flour using infrared radiation. For the study, a heating unit was manufactured in accordance with the patent for utility model No. 199820, where heating elements made using the grid-screen printing technology were installed; the performance of heating elements was controlled by a device with a PID controller of the TRM 148-T brand with an RS-485 interface. Results. The article shows that this method can be used to create a uniform product heating. The results of studies on the control of temperature conditions for baking bread are presented. It has been shown that the time of baking bread decreased by more than 25%, while the consumer quality of the product did not change. Discussion and Conclusion. The studies have shown that the use of the method for thermal processing opens up new opportunities for the fast food industry and other sectors of the national economy. The results of the study showed that together with a set of experimental data, this method will be possible to use in the individual sector and to carry out the intellectualization of the process of preparing various food products.

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“…Tables 9 present the water binding capacity (WBC); the fat binding capacity (FBC); the fat emulsifying capacity (FEC); the emulsion stability (ES); the foam forming capacity (FFC) and the foam stability (FS) of the modified triticale bran. It is known that the functional properties of the products of enzymatic hydrolysis of protein raw materials depend on the physico-chemical properties of the initial protein, the specificity of the proteases used, the composition of MEC used, the conditions for hydrolysis, the degree of hydrolysis and the ratio of the fractions of proteolysis products with different molecular weights [11,18,19,20].…”

Section: Studies On the Use Of Ingredients With A High Content Of Diementioning

confidence: 99%

“…Another approach is also possible in the rational use of grain processing products, namely: the use of flour from the peripheral parts of the endosperm of grain, including the aleurone layer and the seed coat, as well as cereal bran, which may be limited to traditional technologies (bakery, confectionery,) for further enzymatic modification and production of valuable components of special products [4,5,6]. They can be used to enrich and create new products of both general and special therapeutic and prophylactic purposes [7,8,9,10,11].…”

Section: Introductionmentioning

confidence: 99%

Bioconversion of Secondary Products of Processing of Grain Cereals Crops

2019

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A BST R ACT A method has been developed for the production of organic ingredients from secondary products resulting from the high-quality grinding of triticale and wheat into flour, which involves the enzymatic action of amylolytic enzymes to release starch polysaccharides while preserving the native properties of dietary fibers and biologically active substances associated with them. To a large extent, the features of the properties of the obtained ingredients are due to the number and composition of the components of dietary fiber of grain, as well as the morphological features of their structure. It is shown that the viscosity of aqueous colloidal systems at a concentration of soluble dietary fiber of the ingredient 0.5 % increases 11 times; at a concentration of 1.0 % -30 times, forming a viscous gel-like structure. This allows them to be used for gelling, thickening and stabilization of aquatic food systems. The use of ingredients with a high content of NLP in baking is possible only taking into account their water absorption capacity. A method for the enzymatic modification of secondary products of processing of grain triticale was developed. On the basis of the study of the kinetics and efficiency of the effect of proteolytic and cellulolytic enzyme preparations (EP) and their compositions, optimal conditions for enzymatic modification (the EP dosage is 0.5…0.75 units of PA/g of bran, 0.3…0.4 units of CA/g of bran, the optimum temperature is 40-50 °С, pH is 5.0 and 3.5, the duration of reactions is 1.5 hours) have been determined. The use of cellulolytic EP allowed to increase the amount of reducing substances and soluble protein by 1.5-2.5 times in comparison with the control sample. The biomodified bran obtained using the MEC «Shearzyme 500 L» + «Neutrase 1.5 MG» and «Viscoferm L» + «Distizym Protacid Extra» has a high degree of hydrolysis of non-starch polysaccharides and proteins, is characterized by a certain ratio of high-, medium-, low-molecular peptides and amino acids, has different functional and technological properties. They can be used in the production of a wide range of general-purpose, functional and treatmentand-prophylactic food products.FOR CITATION: Vitol I. S., Igoryanova N. A., Meleshkina E. P. Bioconversion of secondary products of processing of grain cereals crops. Food systems. 2019; 2(4): 18-24.

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Innovative Trends in the Development of Advanced Triticale Grain Processing Technology

Cited by 17 publications

References 0 publications

Investigation of the thermophysical characteristics of triticale grain of the Gorka variety by the method of non-stationary thermal re-gime

Investigation of the thermophysical characteristics of triticale grain of the Gorka variety by the method of non-stationary thermal re-gime

Description of a New Methodology for Baking Products from Wheat and Rye Flour by the Sour Dough Method

Bioconversion of Secondary Products of Processing of Grain Cereals Crops

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