Nasicovskiy V. Technological properties of corn of wheat depending on the modes of drying and saving

The objects of research were focused on wheat grain drying and storage regimes, which are directed on improvement of its biological, physicochemical and technological characteristics. The aims of research were: studying of influence of grain drying and storage regimes at the certain humidity level on its technological characteristics, possibility determination to use soft wheat grades for macaroni goods production. Methods of research are following: general scientific, laboratory, statistical. In this work we show the influence of drying regimes on technological and physicochemical characteristics of wheat grain of certain humidity level at different drying carrier and exposition temperatures. Chemical and technological indexes dynamics during grains of different humidity storage in dependence on regimes was studied, the optimum conditions and terms of wheat storage were determined, the usage possibility and usage appropriateness of soft wheat grades Poliska 90 and Rannya 93 for macaroni goods production were considered. It is approved by scientific research that grain with initial humidity 17-18 % reaches critical humidity at the heating temperature of carrier 100 ? C and drying exposition 30 minutes or at the temperature 80 ? C and drying exposition 60 minutes. For grain drying with humidity 20-21 % we should increase temperature of heat carrier and period in dryer. Optimal terms and regimes of grain storage dependent on its humidity were determined. Macaroni characteristics of soft wheat grades grain dependent on drying and storage regimes were characterized. Main results are implemented into production.