Uman NUH | today: 09/30/2020

Quality of cereals grain of spellt wheat depending on the index its unhusking and water-heat processing

Author(s) Lubych V.V., Candidate of Agricultural Science, Lecturer of Department of Technology of Storage and Processing of Grain, Uman National University of Horticulture, Ukraine
Polyanetska I.O., Candidate of Agricultural Sciences, Lecturer of Department of Genetics, Plant Breeding and Biotechnology, Uman National University of Horticulture, Ukraine
Category Primary processing of crop products
year 2015 issue №2, 2015
pages 34-39 index UDK 664.71–11
DOI
Abstract The results of studies of the effect of the index scaling, humidifying and sweating on the yield and culinary properties of cereal grain spelt. It was established that the culinary evaluation of cereal grain spelled varies depending on the index of peeling. So strongly expressed smell was flaking grits index 10–22% – 9 points. At 14–22-percent index husking corn porridge taste was strongly expressed that due to low grain shells in the rump. Color oatmeal changed from cream color with a brown tint when peeling index of 4–6%, dark peeling cream at an index of 8–12% to light cream with a yellow tinge when peeling the index 14–22%. The consistency of porridge grains spelled did not change depending on the index was unhusking and crumbly. Coefficient of cooking porridge with whole grains spelled increased from 5.4 per cent for 4–6 unhusking index to 6.3 – over 22-percent of the index of peeling, because the shell is not constrained swelling of cereals. The lowest yield of cereal grain moisture obtained by 13 and 14%, respectively, which amounted to 83.8 and 84.0%. Moistening the grain to 15 percent moisture and softening significantly affect the yield of cereals. The output of cereals at this humidity for 0.5 hours softening was 87.5%, which was significant compared with 13–14-percent moisture content of grain (LSD05=3.7). For softening of 1 h, the figure has become 87.8%, 1.5 hours – 87.9%, but it was not significant compared with the 0.5-hour softening. Dampening spelled grain to 16 and 17% did not provide increase in the yield of cereals, compared with 15 percent moisture content of grain. The best index is unhusking 14–16%, such as porridge from cereals has the highest culinary estimate. Coefficient of cooking porridge with whole grains in this mode of unhusking is 5.8–5.9 with the length of cooking 0,75–0,81 h. On the way out of the whole cereal grain spelt affect humidifying and sweating. The best option is moisturizing grain to 15 percent humidity and softening for 0.5 hours.
Key words spelt, cereals, humidifying, softening, unhusking
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