Fundamentals of food technology study manual

IV. CHAPTER TECHNOLOGY OF CEREALS AND CEREAL 
PRODUCTS 

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4.1. General technology of cereal products. Flour production technology. 
Flour production is the oldest industry. At first, our ancestors grinded grains 
among ordinary stones, then they learned to grind in stone graters and mortars. 
Later, using animal, wind or water power, grain was ground (mill) using two 
specially prepared flat stones to produce flour. As a result of the development of 
science and technology, it is possible to use crushing machines (rotary cylinder 
lathes), sorting and sieving machines (rassevs), mechanical and pneumatic 
transport devices with high production capacity. 
Currently, flour plants or combines in Uzbekistan are state mills, each of them 
has the capacity to produce 250-500 tons of flour per day. 
Grain processing flour production process depends on the following factors; 
to the quality of processed grain; to the level of perfection of the technological 
process; the technical condition of the technological equipment of the enterprise; to 
the qualifications of specialists. According to the demand for bread products in our 
country: on average, each person consumes around 50 kg of bread and 165-170 kg 
of flour products in 1 year. This is much higher than indicators in other countries. 
The most important sector in the food industry is flour production. Grain is an 
important product of agricultural production, the basis of human nutrition, and 
fodder base for the development of productive animal husbandry. The peculiarity 
of cereal crops is the ability to synthesize organic substances, which are extremely 
valuable for the human body. Grain contains more dry matter than other 
agricultural products, making up 85% of the mature grain mass. These are mainly 
protein substances of high value, digestible carbohydrates. Grains of grain contain 
10...15%, and grains of legumes contain 28...30% of high-quality proteins. The 
share of processed grain products (flour, groats, bread, pasta products, etc.) in the 
human daily diet varies from 20 to 80% in different countries, and is on average 
30...33%. Legume grains contain 28-30% high-quality proteins. The share of 
processed grain products (flour, groats, bread, pasta products, etc.) in the human 
daily diet varies from 20 to 80% in different countries, and is on average 30...33%. 
Legume grains contain 28-30% high-quality proteins. The share of processed grain 
products (flour, groats, bread, pasta products, etc.) in the human daily diet varies 
from 20 to 80% in different countries, and is on average 30...33%. 
Overview of the use of grains and grain products. 
Structure and chemical composition of wheat grain. Wheat is considered the 
most important food crop. It ranks first in the world in flour production. The main 
properties of wheat are the structure and chemical structure of the grain, as well as 
the structure and composition of its constituent tissues. 
Physico-chemical properties of grains are evaluated by several indicators: 
a) geometric description of grain; b) the size and uniformity of grain mass; c) 
weight in kind; g) density and weight volume; d) weight of 1000 grains; e) gluten 
formed from the protein substance of grain; j) ash substance formed from macro- 
and microelements of grain and other substances. The upper layer of the grain has 
properties such as moisture absorption, shedding, and forming a dome. These 
characteristics of the grain mass force the technological Japanese to proceed in a 
certain way. In addition, these features are taken into account in the processes of 

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grinding, separation, grinding of grains and pressing of mixed feed in the shaft 
machine assembly. 
Content of grain parts, % 
table-13 
Cereal parts 
Don 
Wheat 
Rye 
Endosperm 
Fruit peel 
Seed coat 
Aleuron layer 
Murtak 
74.0.............85.0 
4,2...................6,3 
3.1...................4.8 
6.0..............10.5 
1,4................3,1 
75.0.........79.0 
4.8............5.5 
1.9.............2.8 
10.0........13.0 
3.4.............4.0 
It can be seen from the table that the most valuable part of the grain is the 
endosperm, the more endosperm part in the grain, the more flour is obtained from 
it. 
Production of flour products is carried out on the basis of complex 
technological drawings and several specialized processes. The complex (sum) of 
Bapcha processes is divided into two groups: 
- preparing grains for weighing; 
- production of raw materials and finished products in the flour industry. 
The following technological processes are carried out in the department of 
grain cleaning and preparation for weighing of flour production enterprises: 
1. Separation of impurities from grain mass. 
The main task of the preparation departments is to clean the grains brought to 
the enterprise from waste. Separator equipment performs this process. The 
following separation methods are used to effectively clean the grain mass from 
impurities: 
Separation methods are used 
table-14 
Mixtures 
Separation methods 
Large and small (width by thickness) 
Sieve separation 
Light 
Aerodynamic impact 
Short and long 
Cell separation 
Difficult to separate 
Fractional separation 
Metallomagnet 
Magnetic separation 
2. "dry" and "wet" processing of the upper part of the grain. 
3. Hydrothermal treatment of grain. 
4. Mixing grain batches of different quality (making a "pomol" batch). 
5. Final cleaning of grain mixture from impurities