ASSESSMENT OF TEXTURED FLOUR PRODUCTION TECHNOLOGY ENERGY INCOME

Abstract

The purpose of the study is to increase the energy income of the technology for the production of textured flour through the use of sprouted corn, developed and patented equipment. Objectives: development of technology for the production of texturates based on native wheat and sprouted corn grain and assessment of its energy income. The objects of research are the technology and equipment for the production of texturates based on Novosibirskaya 15 wheat grain and Rosso 140 sprouted corn. Experimental studies on the comparative assessment of technologies for producing textured flour were organized at the Engineering Center of the Federal State Budgetary Educational Institution of Higher Education "Krasnoyarsk State Agrarian University". The compared technologies were based on the production of textures from native wheat with a moisture content of 8.5–9.0 % and from a mixture of native wheat and sprouted corn grain with a moisture content of 15–16.5 %. The germination of corn grain was carried out on a patented installation, which made it possible to obtain sprouted grain up to 2 mm within 48 hours. In extruded mixtures based on wheat grain and sprouted corn, calculated on a dry matter basis, the highest fiber content was revealed – 8.64 % (10 % corn ), starch – 40.67 % (20 % corn); BEV – 78.5–78.74 % (15–25 % corn). The metabolic energy of the wheat extrudate and the extrudate containing sprouted corn (25 %) was 12.78 and 12.95 MJ/kg, respectively. Despite the increase in the cost of extrudate production in the technology with corn germination compared to the technology for producing extrudate from wheat by 0.013 MJ/kg, energy income increased by 0.16 MJ/kg.