COMPARATIVE EVALUATION OF CEREAL GRAIN PROPERTIES OF SPRING WHEAT, TRITICALE AND BARLEY

Abstract

Article is devoted to the establishment of technological suitability of wheat sort Trizo, triticale sort Avatar and barley sort Commandor to produce grains. Grain triticale, wheat and barley grown in the experimental field of teaching and research and production department Uman NUH in 2013. Study was conducted in the laboratory of the department technology storage and processing of grain.The geometric characteristics of grain determines its density layer in the formation and features of grain movement during shipping. The average value of the linear size of a grain of wheat, triticale and barley varieties that have investigated the value measured volume, area and sphericity, which play an important role in the humidification, heating and cooling.The quality of the finished product depends on the quality of raw materials. Conducting research on grain quality showed that the samples are characteristic odor and taste cultures. Technological properties of grain – a set of signs and indicators of quality, characterizing the grain processing and manufacturing processes affect the yield and quality of cereals.In assessing the culinary properties of cereal rozvaryuvanosti determined ratio, duration of cooking, color, taste, smell, texture.Wheat varieties Trizo, triticale and barley varieties Avatar varieties Commandor has expressed the features type and grade, meets the requirements of the external geometric parameters, external surface area, sphericity, indicating its suitability for machining and fabrication grains. Barley differs from wheat and triticale more, about 1.3 times the length of grains, but wheat exceeds their sphericity. Technological properties of grain meet established quality standards. However, the total Waste impurities content in wheat, triticale and barley exceeds the permissible limits, respectively, 0,6, 0,3 and 0,1%.Inconsistency impurity quality standards indicates poor cleaning.Cereal Grains cultures, investigating, good quality typical of perlova and «Poltavska» cereal flavor and a pleasant, characteristic odor, without foreign tastes and odors. The decrease in the quality of meals affect its texture and taste.