TECHNOLOGICAL ESTIMATION GRAIN OF WHEAT AND TRITIKALE IS FOR GROATS PRODUCTION

Abstract

Article is devoted the technological estimation o f grain o f wheat furious soft o f sorts o f Trizo and Midas, winter soft a sort Light-blue, and also tritikale o f furious sort o f Avatar for the production o f groats. Experimental part o f work is executed during 2013-2014 in the conditions o f laboratory o f department o f technology o f storage and processing o f grain, educational-scientifically production departments o f the Uman national university o f gardening and farm o f «Prolisok+» in Graniv village Gaysin district Vinnytsya regiron. With exactness and logical sequence in obedience to methods which are described in standards, the analyses o f grain and groats were executed.Geometrical description o f grain determines the closeness o f him at forming o f layer and feature o f moving o f grain during transporting. After middle the values o f linear sizes o f grain o f wheat, tritikale and to the barley o f sorts which studied, the values o f volume, area and spherical determined, that play an important role in the processes o f moistening, heating and cooling.Quality o f the prepared products directly depends on quality o f raw material. The leadthrough o f research from quality o f grain rotined that a sm ell and taste have standards incident to the cultures. Technological properties o f grain are an aggregate o f signs and indexes o f his quality, which characterize consisting grain o f technological processes o f processing and influence on an output and quality o f groats.A t the estimation o f culinary properties o f groats determined the coefficient o f boiling soft, duration o f cooking, color, taste, smell, consistency.Technological properties o f grain o f wheat and tritikale high enough. Disparity o f content o f trash admixture the norms o f quality o f grain testifies to his uncareful cleaning. Groats from grain o f cultures which studied, good and excellent value with typical for groats «Poltavska» by taste and pleasant, inherent smell, without extraneous tastes and smells. Consistency, taste and color o f porridge, influenced on the decline o f their quality. An actual exit o f groats from grain o f wheat is 62-63%, while from grain o f tritikale - 60-61% on base leaving o f these groats - 63%.