Kovtun L. The effective usage of rye corn in its processing into bakery flour.

Dissertation work is devoted to the effective usage of rye in its processing into bakery flour. The possibility of increasing of general output of flour and improvement of its nutritional and biological value are scientifically grounded and experimentally confirmed. Influence of corn shelling and usage of the previous grinding system on quantitative-qualitative and energy-power indexes of grinding are studied. Technology of production of flour with the usage of the previous grinding systems and with the general output 91 % is offered. Modes of the grinding systems for new process flowsheet are determined. Influence of corn moisture and general extraction on the system of previous grinding on the quantitative and energy-power indexes of rye corn grin.