Influence of Tritikale Grain Shelling on Flour Output for Pasta Products

Influence of Tritikale Grain Shelling on for Pasta Products.


Introduction
Current trends in the development of flour milling both in Russia and around the world include not only the improvement of technologies for processing traditional crops (wheat, rye, buckwheat, barley, rice, oats), but also the development of new technologies for processing non-traditional crops such as triticale.
Technological properties, incl. milling, baking and pasta, triticale grains are relatively little studied [1][2][3][4][5]. This circumstance can explain the absence of industrial flour mills for the processing of triticale into bakery flour and flour for pasta. The aim of the presented work is to study the effect of peeling of triticale grain on the yield and quality of flour for pasta.

Materials and Methods
In a study carried out at the Department of Grains, Bakery and Confectionery Technologies of FSBEI VO MGUPP, a sample of triticale grain of the Zimogor variety was used as one of the most highly glassy varieties and as the most suitable for this type of grinding. Before grinding, hydrothermal treatment (HTT) of the original triticale grain was carried out with moistening up to 16% and heating for 12 hours. Cold conditioning was used as a TRP as the most common and least costly method. Hulling of the original grain was carried out on a laboratory hulling machine manufactured by Satake (Japan). Grinding was carried out on a PCA-5 grinder and sorter with cut rollers. Sifting of the crushed product was carried out on a laboratory sieve. The enrichment of intermediate products of grinding grain of triticale was carried out on a laboratory sieve machine. The parameters and modes of grinding corresponded to the recommended "Rules for the organization and conduct of the technological process at flour mills" for high-quality grinding of wheat according to an abbreviated technological scheme.

Results and Discussion
Studies on the influence of the process of peeling of triticale grain on the yield and quality of flour for pasta were carried out according to the developed technological scheme, which consists of 5 torn, 2 grinding and 3 sieve systems. A feature of the developed technological scheme is that we combine coarse grains from I-III torn systems and enrich on the 1 st sieve system, before sending them to grinding on 1 grinding system. We combine the first exit from the second grinding system with the first exit of the III torn system and send it to regrind on the IV torn system. There we direct the descent and retraction from both sieve systems, which make up from 20 to 25%. We get finished products in the form of flour for pasta on the  Table 1. To determine the influence of the processes of hydrothermal peeling was 51.4% with an ash content of 0.81%, the flour yield for pasta with TRP but without peeling was 48.9% with an ash content of 0.80%, flour for pasta without TRP, but with peeling it was only 44.6% with an ash content of 1.00% (Table 2).

Output
Based on the results of the research, a technology for processing triticale grain into flour for pasta has been developed. It has been established that the highest yield of triticale flour for pasta is obtained when using the peeling process with removal of about 3% before grinding, while it is recommended to carry out hydrothermal treatment of triticale grain before the peeling process.