Poludnenko O. Improving the technology of preparation of wheat grain for bakery grinding by pneumopulsing treatment

The dissertation is devoted to current problem of milling industry to improve the technology of the preparation of wheat grain before bakery varietal grinding by pneumopulsing treatment. It allows to improve and to reduce waterthermal treatment (WTT). The efficiency of the pneumopulsing treatment for hastening the WTT before the bakery varietal grinding is investigated. With the modern methods using of the pneumopulsing treatment can significantly quicken WTT compared to the cold WTT, reduce the working area and harmonize the work of winnowing and grinding departments of flour milling plant. The influence of the pneumopulsing treatment on the structural changes of grain and major flour's biopolymers is studied. Its influence on the proteins complex of the flour, its starch's hydrothermal properties, structural and mechanical properties of dough and the quality of products is investigated. The complex of measures for normative documentation, new technology approbation and branch inculcation is worked out.