Effect of hydrothermal treatment on the exit and quality of wheat-tritikal-linen flour

The results of the study are presented, the effect of hydrothermal treatment of wheat-triticaleflax grain grinding mixture on the yield and quality of baking flour. The optimal parameters of hydrothermal treatment by cold conditioning of the initial wheat-triticale grain mixture before grinding  were  revealed.  Seven  grindings  of  wheat-triticale-flax  grain  mixture  were  carried  out with various parameters of moisture and time of milling. Grinding of the initial grain mixtures was carried out at the laboratory mill MLU-202 of the Swiss company Buhler, which consists of three torn and three grinding systems. It was established that the optimal mode of preparation of the initial grain wheat-triticale mixture for grinding is to moisten it to a process humidity of 15.5–16.0%, and cough for 24 hours (grinding №. 7). In this case, the addition of flax seeds to the initial wheat-triticale grain mixture, which passed the TRP, is carried out before the first torn system.  It  has  been  established  that  flax  seeds  are  crushed  in  the  inter-roll  gap  starting  from the second torn system. It was revealed that the addition of 7% flax to the initial wheat-triticale grain  mixture  reduces  the  yield  of  wheat-triticale  flax  flour  from  3.5%  to  6.8%,  depending  on the  parameters  of  the  hydrothermal  treatment.  It  was  revealed  that  during  the  processing  of the  initial  grain  mixture  using  optimal  TRP  conditions,  the  yield  of  wheat-triticale-flax  flour enriched with essential polyunsaturated fatty acids amounted to 69.3% with a whiteness of 59 units  of  the  R3-BPL-C  device.  Bread  from  wheat-triticale-flax  flour  compared  to  the  control sample  from  wheat  flour  did  not  differ  significantly.  Both  breads  are  of  regular  shape,  convex crust, golden brown color of the crust. The crumb of bread obtained from both the control wheattriticale flour and wheat-triticale-flax flour is elastic, the porosity is uniform, thin-walled. It was found that in its organoleptic characteristics, bread obtained from wheat-triticale-flax flour is not inferior to bread from a control wheat-triticale flour, but in terms of taste it is superior.

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