Abstract

The results of the study into the effect of the wheat-triticale grain grinding mixture ratio on the milling and baking properties of wheat-triticale flour are presented. The flour and baking properties of the initial grain wheat-triticale grain mixture in 80 : 20, 70 : 30, 60 : 40, and 50 : 50 ratios and the control grain of wheat were determined. The milling properties of the initial grain mixtures were determined in MLP-4 laboratory mills with rifled and microrough rollers. It was found that adding triticale grain to the grinding grain mixture reduces the yield of flour from 0.5% when adding 20% triticale grain to 3.2% when adding 50% triticale grain. The addition of triticale grains to the initial grinding grain mixture has the greatest influence on the fall number of wheat-triticale flour. In this case, there is a 3.5-fold decrease in the falling number from 294 s for a control sample of wheat to 80 s in flour obtained from a grain mixture at a 50 : 50 ratio of wheat and triticale. In this case, the addition of triticale grain to the grinding mixture slightly decreases the volumetric yield of bread from 0.2 g/cm³ with a 80 : 20 ratio of wheat and triticale to 0.4 g/cm³ with a 50 : 50 ratio. The shape stability of hearth bread is reduced even less—from 0.1 when the ratio of wheat and triticale is 80 : 20 to 0.2 at a 50 : 50 ratio. The addition of triticale to the grinding grain mixture has the greatest influence on the porosity of the bread. Compared to the control sample of bread from wheat flour, the porosity of bread from wheat and triticale flour in the 80 : 20 ratio decreased by 0.6%, and it decreased by 8.2% from wheat and triticale flour in the 50 : 50 ratio.

中文翻译：

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小麦与黑小麦粒混合比对小麦黑小麦粉工艺特性的影响

摘要

提出了小麦-黑小麦粉磨粉配比对小麦-黑小麦粉的制粉和烘烤性能影响的研究结果。测定了初始谷物小麦-黑小麦谷物混合物以80：20、70：30、60：40和50:50的比例的面粉和烘烤特性以及对照小麦。最初的谷物混合物的研磨特性是在MLP-4带有磨辊和微粗糙辊的实验室磨机中测定的。已发现向磨粒混合物中添加黑小麦粒将面粉的产率从当添加20％黑小麦粒时的0.5％降低到当添加50％黑小麦粒时的3.2％。将黑小麦粒添加到初始研磨谷物混合物中对小麦-黑小麦粉的落粉数量影响最大。在这种情况下，会有一个3。降落次数从对照小麦样品的294 s降至面粉和黑小麦的比例为50:50的谷物混合物中的面粉的80 s降低了5倍。在这种情况下，将黑小麦粒添加到研磨混合物中会使面包的体积产量从0.2 g / cm略微降低³的小麦和黑小麦的比例为80:20，比例为50:50的小麦为0.4 g / cm ³。炉膛面包的形状稳定性降低得更少，从小麦和黑小麦的比例为80:20时的0.1降低到50:50时的0.2。在磨碎的谷物混合物中添加黑小麦对面包的孔隙率影响最大。与由小麦粉制成的面包的对照样品相比，由小麦和黑小麦粉制成的面包的孔隙率以80:20的比例下降了0.6％，以小麦和黑小麦粉制成的面包的孔隙率以50:50的比例下降了8.2％。