Liubych V. V.
Leshchenko I. A.
The article is devoted to the determining of the effect of water-heat treatment regimes (moistening and softening) and hulling during the production of whole grits of emmer wheat with different vitreous endosperm. A comparative analysis of grits products yield was made, depending on the studied factors, and the optimal regimes are determined taking into account the culinary assessment of the finished product.
The great impact of the duration of hulling and vitreousness on grits and hulling bran is significant. Due to the different hulling duration of emmer wheat grain with flour endosperm (from 20 to 200 s) without water-heat treatment, the yield of whole grits was obtained from 81.0 to 97.5 %. Without water-heat treatment, the yield of vitreous grain was 85.0–99.3 %. Grain moistening before hulling increased grits yield, but this effect was unreliable (p> 0.05) and had a low level of impact. The effect of moistening duration of emmer wheat grain was insignificant and unreliable. The use of grain moistening (more than 14.0 %) is inefficient, as it does not significantly affect the grits yield. The obtained line mathematical influence models of grain moistening, softening, hulling on grits yield can be used for grits production.
Culinary quality depends on hulling coefficient and grain vitreousness. Thus, in case of grain processing with vitreous endosperm, the culinary assessment is 6.5–8.5 points depending on hulling duration. Culinary assessment of grits obtained from flour grain is 6.2–8.1 points. The highest yield of whole grits can be obtained with the minimum hulling duration (20 s) and moisture content of 13.0–14.0 %. However, such product is characterized by an overall culinary assessment which is below satisfactory.
During the production of whole grits of emmer wheat, the optimal to hull vitreous grain of moisture content 12.0–13.0 %. The duration of hulling of such grain should be 40–120 s (grits yield 92–97 %) to production high quality cereals and 120–140 s (grits yield 86–90 %) – with very high.
Key words: emmer wheat, grain, whole grit, hulling bran, hulling, water-heat treatment.
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