COMPARATIVE EVALUATION OF INDICATORS OF STRUCTURAL AND MECHANICAL PROPERTIES OF WHEAT GRAIN
https://doi.org/10.24411/2072-0920-2020-10307
Abstract
Technological qualities of wheat dough are associated with the structural and mechanical properties of grain described by indicators of strength or hardness. Information about them must be taken into account when preparing grain for processing.
The aim of the research was a comparative assessment of the effect of virtuosity and hardness of grain on the quality of the obtained flour and bakery and pasta made from it. The following hard and soft wheat varieties of different districts of the Orenburg region harvest of the last 5 years were studied: 10 Orenburgskaya, 200 Bezenchukskaya, 21 Orenburgskaya, Bezenchuksky amber, 3 Kharkovskaya, 3 Step, 42 Saratovskaya, Uchitel, 13 Orenburgskaya, 3 Yugo-vostochnaya, Varyag, Prokhorovka, L-503.
The virtuosity of grain was determined in the traditional way, the hardness of the grain – using the developed fractographic analysis, using computer (technical) vision algorithms to describe the geometric characteristics of the size and shape of the particles of ground grain.
The article presents the results of a comparative assessment of the virtuosity and hardness of grain of hard and soft wheat varieties. It is shown that the yield of premium flour decreases, the ash content increases, grain size and other quality standards deteriorate when processing wheat with a low virtuosity. High values of the coefficients of multiple correlation between and technological properties of wheat have been found. The conducted correlation analysis establishes the presence of close relationships between the structural and mechanical properties of wheat and its technological quality indicators. The vitreous nature of wheat allows us to predict the bakery and pasta advantages of flour from this grain. Hardness index also reveals a large degree of influence on wheat quality indicators.
The aim of the research was a comparative assessment of the effect of virtuosity and hardness of grain on the quality of the obtained flour and bakery and pasta made from it. The following hard and soft wheat varieties of different districts of the Orenburg region harvest of the last 5 years were studied: 10 Orenburgskaya, 200 Bezenchukskaya, 21 Orenburgskaya, Bezenchuksky amber, 3 Kharkovskaya, 3 Step, 42 Saratovskaya, Uchitel, 13 Orenburgskaya, 3 Yugo-vostochnaya, Varyag, Prokhorovka, L-503.
The virtuosity of grain was determined in the traditional way, the hardness of the grain – using the developed fractographic analysis, using computer (technical) vision algorithms to describe the geometric characteristics of the size and shape of the particles of ground grain.
The article presents the results of a comparative assessment of the virtuosity and hardness of grain of hard and soft wheat varieties. It is shown that the yield of premium flour decreases, the ash content increases, grain size and other quality standards deteriorate when processing wheat with a low virtuosity. High values of the coefficients of multiple correlation between and technological properties of wheat have been found. The conducted correlation analysis establishes the presence of close relationships between the structural and mechanical properties of wheat and its technological quality indicators. The vitreous nature of wheat allows us to predict the bakery and pasta advantages of flour from this grain. Hardness index also reveals a large degree of influence on wheat quality indicators.
About the Authors
P. V. Medvedev
FSBEI HE «Orenburg State University»
Russian Federation
Russian Federation
Doctor of Technical Sciences, head of the Department of Food Production Technology
Orenburg
Tel.: 8(903) 365 67 00
V. A. Fedotov
FSBEI HE «Orenburg State University»
Russian Federation
Russian Federation
Candidate of Technical Sciences, an associate professor of the Department of Food Production Technology
Orenburg
Tel.: 8(922) 830 62 07
E. S. Lukyanova
FSBEI HE «Orenburg State University»
Russian Federation
Russian Federation
a post graduate student of the Department of Food Production Technology of the Faculty of Applied Biotechnology and Engineering
Orenburg
Tel.: 8(922) 803 51 62
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Review
For citations:
Medvedev P.V., Fedotov V.A., Lukyanova E.S. COMPARATIVE EVALUATION OF INDICATORS OF STRUCTURAL AND MECHANICAL PROPERTIES OF WHEAT GRAIN. New Technologies. 2020;(3):61-69. (In Russ.) https://doi.org/10.24411/2072-0920-2020-10307
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