The preparation of wheat grain during milling

Abstract

According to regulatory documentation, Ukraine produces 3 grades of wheat flour and

wholemeal flour. The classic domestic range of wheat flour today cannot meet the needs of modern consumers, who are mostly bakeries and confectionery enterprises, and even less can it compete on the world market. Formation of milling batches of wheat grain with specified quality indicators and application of appropriate water-heat treatment modes for production of finished products for a specific purpose at a flour mill will allow the manufacturer to: rationally use all grain resources available at the enterprise; stabilize the quality and expand the range of special-purpose flour; increase the competitiveness of domestic products. The production of flour with specified quality indicators will not only expand the range of finished products at flour mills, but will also stabilize the quality of finished bakery products of different groups without the use of corrective technological additives, or with their minimum dosage. Therefore, scientists are faced with a number of urgent tasks in organizing the preparation of wheat grain during milling in modern conditions: improvement of the processes of forming milling batches and tempering process in the production of special-purpose flour; development of requirements for the recipes of milling batches with specified quality indicators and corresponding tempering process modes for the production of finished products for a specific purpose at a flour mill. A detailed study of the above tasks will contribute to the improvement of the process of forming specified indicators of flour quality depending on its intended use.