Uman NUH | today: 05/19/2019

Yield and quality of rolled spelt cereals depending on elements of the processing technology

Author(s) Osokina N.M., Doctor of Agricultural Sciences, Professor, Head of Department of Technology of Storage and Processing of Grain Uman National University of Horticulture, Uman National University of Horticulture, Ukraine
Vozyan V. V., , , 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
Category The Agronomy
year 2017 issue Випуск №90. Частина 1
pages 91-98 index UDK 664.71–11:633.11
DOI
Abstract As a result of studies it is found that the yield of rolled cereals by the initial moisture content of 14% raw materials depended on the duration of dehulling, steaming and binning. The biggest yield of rolled spelt cereals was obtained from the unhulled grain which during 5-minute steaming varied from 97.9% during 5-minute binning to 98.2% and to 97.9% during 10-minute binning and 15-minute binning, respectively. Corn steaming for 10 minutes provided a similar output of the finished product. However, 15-minute binning reduced the yield of rolled cereals by 2–3% (95.7–96.3%). The increase in the index of dehulling significantly changed the yield of rolled spelt cereals. Thus, during 5-minute steaming and binning the yield of cereals reduced from 97.9 to 92.3% by dehulling index of 15.6%. However, when the index of dehulling was 9-15%, steaming of whole cereals became more important. At 11% dehulling the yield of cereals was 92.2–93.3% during 5-minute steaming depending on the duration of binning. During 10-minute steaming this indicator was 94.4–95.5% and during 15-minute steaming it was 94.8–95.4% depending on the duration of binning. A similar consistent pattern was obtained by higher index of dehulling. Spelt porridge was characterized by a high culinary estimate. Porridge obtained from unhulled grains has the lowest culinary estimate that was 6.2 points. By the index of dehulling of 2.8–3.9% this indicator was 6.6 points. The increase in the index of dehulling to 4.7% increased the culinary estimate to 7.4 points. By the index of dehulling of 7.2–9.1% the porridge had 7.8 points. The porridge had the highest culinary estimate of 8.6 and 9 points by indices of dehulling of 10.9–12.5 and 13.7–15.6%, respectively.
Key words spelled, barley rolled, peeling index.
Download    (Total: 213)