Uman NUH | today: 06/29/2020

THE IMPACT OF THE TYPE WHEAT GRAIN ON THE TECHNICAL INDICATORS OF PRODUCTION CEREALS AND CULINARY EVALUATION OF THE FINISHED PRODUCT

Author(s) Hospodarenko G.M., Doctor of Agricultural Sciences, Professor of Department of Agricultural Chemistry and Soil Science, Uman National University of Horticulture, Ukraine
Lubych V.V., Candidate of Agricultural Science, Lecturer of Department of Technology of Storage and Processing of Grain, Uman National University of Horticulture, Ukraine
Novikov V.V., post-graduate student, Post-graduate student 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
Zheliezna V.V., Postgraduate, , Uman National University of Horticulture
Category Primary processing of crop products
year 2017 issue №1, 2017
pages 38-44 index UDK 664.71–11:338.439
DOI
Abstract Was Established optimum parameters of water-heat treatment and peeling during the production of cereals from whole wheat grain of soft-grained and solid-grained type. The influence of the regimes of water-heat treatment and peeling on the technical-economic and organoleptic indices of cereal production was studied. The greatest influence on all criteria of optimality was determined by the parameters of peeling, while the hydrothermal treatment was characterized by insignificant influence. The yield and quality of cereals were statistically significantly different, depending on the type of grain. With identical treatment regimes, the degree of peeling of soft-grained grain was significantly higher than that of hardness. Therefore, it is more economical to process a soft grain type of grain in comparison with hard grain, since the energy consumption during its processing is much less. Modes of processing hard-grain and soft-grained grains differ significantly, which is expedient to take into account in production. The use of water-heat treatment is economically effective at operating enterprises of various capacities. Feasibility of using water-heat treatment when designing new enterprises requires additional economic calculations
Key words cereal output, water treatment, cooking assessment, analysis of variance
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