Improvement of the process of hydrothermal treatment and peeling of spelt wheat grain during cereal production

Authors

DOI:

https://doi.org/10.15587/1729-4061.2019.170297

Keywords:

hydrothermal treatment, spelt, culinary estimation, competence of experts

Abstract

The influence of hydrothermal treatment (grain moistening, steeping) and peeling duration on the yield and quality of spelt wheat cereal was studied. The mechanism of the influence of the studied factors on the formation of cereal and culinary quality of the product was established. A comparative analysis of the yield and quality of cereals after hydrothermal treatment at actual humidity content from 13.0 to 14.0 % was performed. Due to the hydrothermal treatment, the properties of the endosperm and shells change significantly. This leads to an increase in the strength of endosperm and formation of higher yield of the finished product. The influence of peeling duration and hydration gradient on the yield of cereal and middling is reliable. The influence of duration of spelt wheat steeping on this process was insignificant. Application of grain damping (humidity content of 15.0–16.0 %) makes it possible to increase the yield of cereal from 88.6 % to 91.7 %. Culinary quality does not change in this case.

The obtained mathematical models of the influence of damping steeping, peeling of grain on the yield and quality of cereals are linear. Their accuracy is proved by the high determination coefficients (R2=0.97‒0.98) and by the absence of autocorrelation of residues.

In the technology of production of cereals from spelt wheat the recommended method of hydrothermal treatment implies its damping up to 15.0 % of moisture content, which makes it possible to increase the yield of cereals by 3.1 %. The difference from the classical method is the absence of the grain steeping phase before peeling. Damping of spelt wheat grain up to 15.0 % with peeling duration of 160 s is optimum. The proposed way of treatment allows getting 86.5 % of cereals with culinary quality of 8–9 points.

The developed recommendations may be used by food industry enterprises during conducting marketing activities or production intensification.

Author Biographies

Vitalii Liubych, Uman National University of Horticulture Instytutska str., 1, Uman, Ukraine, 20305

Doctor of Agricultural Sciences, Associate Professor

Department of Technology of Storage and Processing of Grain

Volodymyr Novikov, Uman National University of Horticulture Instytutska str., 1, Uman, Ukraine, 20305

PhD

Department of Technology of Storage and Processing of Grain

Iryna Polianetska, Uman National University of Horticulture Instytutska str., 1, Uman, Ukraine, 20305

PhD, Associate Professor

Department of Genetics, Breeding of Plants and Biotechnology

Serhii Usyk, Uman National University of Horticulture Instytutska str., 1, Uman, Ukraine, 20305

PhD, Associate Professor

Department of General Agriculture

Vasyl Petrenko, Institute of Food Resources Sverstyuk str., 4A, Kyiv, Ukraine, 02002

PhD

Laboratory of Grain Milling and Bakery Technology

Svitlana Khomenko, The V. M. Remeslo Myronivka Institute of Wheat of National Academy of Agrarian Sciences of Ukraine Tsentralna str., 68, Tsentralne village, Kyiv reg., Ukraine, 08853

Doctor of Agricultural Sciences, Senior Researcher, Head of Laboratory

Laboratory of Spring Wheat Breeding

Viktor Zorunko, Odessa State Agricultural Experiment Station National Academy of Agrarian Sciences Maiatska doroha str., 24, smt. Khlebodar, Belyaevsky district, Odessa reg., 67667

PhD, Associate Professor

Department of Plant Protection, Genetics and Breeding

Oleksandr Balabak, Nataional Dendrological Park Sofiyivka of the National Academy of Science of Ukraine (NDP Sofiyivka NAS of Ukraine) Kyivska str., 12A, Uman, Ukraine, 20300

PhD, Senior Researcher

Department of Genetics, Selection and Reproductive Biology of Plants

Valentyn Moskalets, Institute of Horticulture of the National Academy of Agrarian Sciences Sadova str., 23, Novosilky village, Kyiv reg., Kyievo-Sviatoshynskyi district, Ukraine, 03027

Doctor of Agricultural Sciences, Senior Researcher

Department of Selection and Technological

Tatiana Moskalets, Institute of Horticulture of the National Academy of Agrarian Sciences Sadova str., 23, Novosilky village, Kyiv reg., Kyievo-Sviatoshynskyi district, Ukraine, 03027

Doctor of Biological Sciences, Associate Professor

Department of Selection and Technological

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Published

2019-06-13

How to Cite

Liubych, V., Novikov, V., Polianetska, I., Usyk, S., Petrenko, V., Khomenko, S., Zorunko, V., Balabak, O., Moskalets, V., & Moskalets, T. (2019). Improvement of the process of hydrothermal treatment and peeling of spelt wheat grain during cereal production. Eastern-European Journal of Enterprise Technologies, 3(11 (99), 40–51. https://doi.org/10.15587/1729-4061.2019.170297

Issue

Vol. 3 No. 11 (99) (2019): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2019 Vitalii Liubych, Volodymyr Novikov, Iryna Polianetska, Serhii Usyk, Vasyl Petrenko, Svitlana Khomenko, Viktor Zorunko, Oleksandr Balabak, Valentyn Moskalets, Tatiana Moskalets

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