FLOUR WITH HIGH CONTENT OF FOOD FIBERS PRODUCED FROM RYE AND WHEAT GRAIN MIXTURE

• Main Authors: DROZDOV V.S, PAVLJUK JU.I, KOZLOVA A.V, KOZLOV I.A
• Format: Patent
• Language: English
• Published: 10.02.2001
• Edition: 7
• Subjects: CRUSHING, PULVERISING, OR DISINTEGRATING; CRUSHING, PULVERISING, OR DISINTEGRATING IN GENERAL; MILLING GRAIN; PERFORMING OPERATIONS; PREPARATORY TREATMENT OF GRAIN FOR MILLING; TRANSPORTING

flour-milling industry. SUBSTANCE: flour contains rye and wheat grain components used in the ratio of (15:85)-(85:15). Gluten content in wheat grain does not exceed 20%. Grain mixture is treated in separator and concentrator and is lightly shelled for reducing grain ash content by at least 0.02% as compared to initial value. Grain mixture is further subjected to aspiration and hydrothermal treatment for 6-12 h till grain moisture content of 14-16%, with following grinding on five break roll systems to obtain ground product with yield of at least 97%, ash content less than initial value by at least 0.08%, grinding size characterized by residue not exceeding 1% on wire cloth woven sieve No.067 with mesh size of 670 mc and passage of at least 45% of product through silk sieve No 38 or polyamide cloth sieve No 41/43 with mesh size of 160 mc. Flour contains at least 95% of rye and wheat grain components by total weight of ready ground product, and food fibers the balance. EFFECT: improved bread-making properties and homogeneous granulometric composition of flour. 8 cl, 1 tbl, 1 ex