Fundamentals of food technology study manual

party 
dispensers, mixing 
screws 
dispensers, 
mixing screws 
2nd stage of 
moistening and damping 
grain washing machine 
moistening device, wet 
bleaching machine 
moistening device 
cleaning from 
metallomagnetic 
impurities 
magnetic separator 
magnetic 
separator 
2nd processing on 
the grain 
Oboyka equipment 
cleaning 
equipment, whitening 
equipment 
decontamination of 
grain from indoor pests 
Entoleator 
Entoleator 
decontamination of 
grain from indoor pests 
Entoleator 
Entoleator 
cleaning from light 
impurities 
air separator, aspirator 
air separator, 
aspirator 
2nd separation 
air-sieve separator 
air-sieve 
separator 
additional 
moistening and brief 
damping before 
weighing 
humidifying apparatus, 
mixing screws, 
humidification hoppers 
- 
weighing and 
measuring grain before 
flouring 
automatic scales, 
dispensers 
automatic 
scales, dispensers 
In assessing the quality of grain, its technological features are important. The 
technological feature combines the grain's nutritional and baking properties. The 
technological characteristic of the grain means the unity of its physical 
characteristics. 
The quality characteristics of grain are characterized by the following 
indicators: the total output of flour (the ratio of the amount of flour obtained to the 
amount of processed grain, expressed in percentages); the amount of output of 
flour and intermediate products (the amount of intermediate products resulting 
from grain grinding in the dranoy process); degree of whiteness of shells; duration 
of the technological process (amount of systems); The amount of energy used to 
produce 1t of flour. 
These indicators are directly related to grain transparency, grayness, color, 
hardness, uniformity, and nature. The quality standards of grains sent from the 
grain cleaning department to flour weighing should be as follows: moisture content 
16.5%; dirty impurities 0.4%, including harmful impurities 0.05%, grain mixture 
not more than 4%, mineral impurities are not allowed. The technological process 

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98 
of grain flour production is characterized by a complex, multi-stage structure. In 
flour production enterprises, the sequence of processes in the milling department 
for obtaining graded flour from wheat heads is as follows. 
Grinding (dranoy) process - relatively rough grinding and separation of 
endosperm in the form of grits, dunst (intermediate products) 
Sorting (sorting) process-sorting of the products obtained as a result of grain 
grinding in the "grinding" process by size 
Enrichment process (sytoveechniy) - sorting of intermediate products 
according to their authenticity in "sytoveyka" machines. 
Polishing (grinding) process - processing of intermediate products in 
"grinding" systems (separation of shells attached to the upper part of the 
endosperm). 
Grinding (razmol) process is the maximum grinding of enriched intermediate 
products (groats and flour) in order to obtain flour 
"Vimol" process - separation of endosperm layers from shells in the last 
systems of milling and flouring processes 
Flour control. 
8. Flour enrichment with vitamins (vitaminization). 
There are 2 types of grinding process: simple grinding and selective grinding. 
A simple grinding method is used to grind jaidari flour, and a selective grinding 
method is used to grind fine flour. 
The grinding process of wheat grain in wheat flour milling can be divided into 
three stages: the stage of formation of intermediate products (dranoy process); 
stage of whitening of intermediate products (grinding process); step of grinding 
intermediate products and separation of shells (rizmol process). These steps are 
carried out sequentially and interconnected. 
Formation of flour production processes 
In the production of flour, roller machines are used as the main grinding 
machine. Valli workstations determine the mode of operation of further 
technological equipment and vehicles. Auxiliary equipment such as vimol, 
entoleitor, detacher perform the function of additional grinding. 
The process of separating the initial mixture into fractions with the same 
composition on sieves is called sieving. In the technological process, sieving is a 
continuation of the grinding process. During the sieving of the initial mixture, two 
types of products - residue (particles that did not pass through the sieve holes) are 
formed. 
Auxiliaries divided into factions are divided into three groups: large, medium 
and small. Dunsts are divided into hard and soft ash. Dunst is an intermediate 
fraction between fine breadcrumbs and flour. The smallest fraction is called flour. 
Currently, ZRSH-M and RZ-BRB cabinets of the type are used to sort the 
crushed products by size. 
The intermediate products are sorted in the sieves to form particles of the 
same size but different quality composition, as it contains pure endosperm, shelled 
endosperm and shell particles. If the mixture consisting of such particles is milled 

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99 
again on roller mills, as a result of the passage of shells, the quality of the product 
decreases sharply, especially the output of high-grade flour decreases. 
Currently, intermediate products are evaluated using ZMS and A1-BSO type 
sieve equipment. 
Technological schemes of flour weighing are simple and complex. In ordinary 
flour milling, jaidari flour is obtained from wheat and rye grains. Single-grade, 
two-grade and three-grade flours are obtained in complex flour milling. The output 
amount of graded flours is determined by basic (normative) indicators. 
It is a valuable food product obtained by grinding flour. 
In order to determine whether the quality of the flour meets the standard 
requirements, an average sample of each type of flour produced in the laboratory is 
tested. They are determined by the following quality indicators: color, smell, taste, 
creasing, infestation by pests, amount of metallomagnetic compounds, size, 
moisture, level of use, amount and quality of gluten, as well as bakery by baking 
bread. properties are determined. 
The quality standards of the flour produced from the flour weighing 
department are as follows: moisture content 14.5%; ash o/n-0.55%,1/n-0.75%,2/n-
1.25%, gluten o/n-28%,1/n-30%,2/n-25%, mineral impurities are not allowed.