Kovalova V. Development of technology of production of flour with predetermined quality indicators

The thesis is devoted to the scientific substantiation of the feasibility of flour production with predetermined quality indicators in mill plants of various capacities. The paper presents the rationale for the selection of topics and the problems of flour production with predetermined quality indicators and the rationale for approaches for the production of such flour. The decision-making system for the production of flour with predetermined quality indicators is formulated and the main directions for its implementation are established: in the grain cleaning department – the formation of grinding lots, in the grinding department – the formation of individual flour streams; in the grinding department or in the finished products department – the use of technological additives. Comparative studies were conducted and the main differences in the methods for determining the quantity and quality of gluten according to state and international standards were established. The main factors influencing the end result, such as the method of washing, solution for washing, water hardness and the influence of the human factor, are determined. The automated method for determining the content and quality of gluten was improved, which has a high correlation (for the amount of gluten - 0.95, for quality - 0.85) with the indicators determined by the current standard. Analysis of the quality of the baking properties of wheat flour from different regions of Ukraine was carried out using traditional and innovative assessment methods. It was found that all samples meet the requirements of GSTU 46.004-99, but the difference of the quality indicators: samples from the Northern Region had average baking qualities and from the South - unsatisfactory, due to agro-climatic conditions for the cultivation of grain in these regions. It was found that none of the flour samples did not meet the requirements of high quality flour with high baking properties: whiteness – not less than 58 units; content gluten – not less than 28.0%; gluten quality (IDG) – at least 70 units; Falling Number – 270…330 s; water absorption capacity – not lower than 58%; starch damage – 19…23 UCD; the volume of bread is not less than 500 cm3; porosity - not lower than 80%. The quality of individual flour streams from mills plants located in the Northern (Option 1) and Southern regions (Option 2 and Option 3) is analyzed. The best quality indicators were characterized by flows from the mills plant according to Option 1, where it is possible to form flour with specified quality indicators due to the high quality of individual flour streams and the development of the technological process. A similar possibility is also feasible for the plant according to Option 2 in case of adjusting such indicators as the content and quality of gluten and Falling Number. There is no possibility of producing this type of flour by mixing streams at the mills plant according to Option 3, due to the reduced technological process and the low quality of individual streams. Therefore, in factories with a reduced technological process, it is necessary to use technological additives for the production of flour with high baking properties. The influence of technological additives, namely enzyme preparations of amylolytic, protease, hemicellulase action and amino acid L-cysteine on the results of a trial laboratory baking, is analyzed. It was found that for Ukrainian flour, enzyme preparations such as -amylase, -amylase with hemicellulase activity and xylanase had the greatest influence. Technological solutions for the production of flour with predetermined quality indicators were developed according to the results of the work: Solution 1 – by forming individual flour streams in plants with a developed technological process; Solution 2 – by introducing complex technological additives in mill plants with a reduced technological process. The modes of mixing of complex technological additive with flour directly at the mill plants were justified. Recommendations for the introduction of complex technological additives of various operating principles depending on the enzymatic activity of the flour have been developed.