Grain Products and Mixed Fodder’s

ISSN-print: 2313-478X
ISSN-online: 2411-3921
ISO: 26324:2012



D. Zhygunov
O. Voloshenko
N. Khorenzhy
D. Marchenkov
A. Batashchuk


The article is devoted to rationale the need of expand the range of flour products and increase its nutritional and biological value by the whole wheat flour production. The article shows the main tasks and problems facing the modern grain processing industry: increasing the utilization rate of grain; reducing the energy intensity of grain processing technological process; and to expand the range of end-products with increased nutritional and biological value. The production of whole grain flour (WGF) will allow expanding the range and increasing the nutritional value of the finished products. Ukraine's state standards for WGF are absent today. DSTU 46.004-99 named «Wheat flour. Specifications» applies only to high-grade flour and dark flour. The studying of Ukrainian WGF quality indicators showed that some manufacturers are guided by DSTU 46.004-99 in the WGF production, other manufacturers control the quality of flour with their own local specifications. Depending on such indicators as ash and particle size, some of WGF manufacturers adhere to the principle of almost 100% entry of all anatomical grain components into end-products. Despite of this, the particle size may vary by the level of the particle size of the dark flour or significantly differ from it. It depends either on the type of grinding machines (millstones or roller mill) or also on the usage of additional bran grinding in the technological scheme. Other manufacturers, in forming WGF to improve its baking properties, adhere to the principle of eliminating a certain amount of shell particles (in bran form). Such flour has an ash content much lesser comparing to the grain, but also its size depends on different structure and modes of grinding process. The purpose of the work is to substantiate the structure of the technological scheme and optimal modes while making WGF. During the research, a number of laboratory grindings of common wheat and spelta wheat into whole-grain flour were conducted. It is established that for the production of WGF it is most expedient to use combined technological schemes with the use of roller machines as grinding equipment on the main systems of technological process and millstones on the last stage systems for the final grinding of intermediate products. Due to the research, it is possible to recommend a scheme consisting of 3-4 roller mill systems and 1-2 millstone systems. The requirements determined for the wheat WGF particle size: top on sieve No. 067 – less than 2.0% and passage through sieve No. 38 – more than 50%.

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Як цитувати
Zhygunov, D., Voloshenko, O., Khorenzhy, N., Marchenkov, D., & Batashchuk, A. (2020). RATIONALE OF TECHNOLOGY FOR THE COMMON AND HULLED WHEAT PROCESSING INTO WHOLE GRAIN FLOUR. Grain Products and Mixed Fodder’s, 19(4), 17-21.


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