Medicon Agriculture & Environmental Sciences

Research Article

Volume 2 Issue 4


Comparative Characteristics of Flour Milling Properties of Grinding Batches of Durum Wheat Grain of Industrial Mills

Kandrokov Roman Khazhsetovich1*, Berezina Natalia Alexandrovna2, Kusova Irina Uruzmagovna3 and Ryndin Alexander Alekseevich4

Published: March 29, 2022

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Abstract  

Research has been carried out to determine the potential milling properties of grinding lots of durum wheat grain of 4 operating large milling enterprises. The grinding of the initial samples was carried out according to a developed technological scheme with the inclusion of 6 torn, 2 sieve and 3 grinding systems, as well as a grinding system. According to the results of the research, it can be established that out of the four submitted samples of grinding parties of operating flour mills for processing grain of durum wheat, the sample from the Oryol region has the best flour-grinding properties, in which the total yield of flour for pasta was 83.8%, including ... 63.2% of the highest grade flour 20.6% of the second grade flour and 16.2% of bran. The modes of extraction of intermediate products of processing of grinding lots of durum wheat were: on the first torn system 19.5-26.2%, on the second torn system - 50.0-58.9% and on the third torn system - 40.3-52, eight%.
The largest yield of large-scale products and flour of the 2nd grade was obtained from the grinding batch of durum wheat grain of the flour mill located in the Oryol region, which amounted to 80.7%, and the smallest - from the flour mill located in the Moscow region, which amounted to 71.1%.