Wheat flour, top gradeit is rich in such vitamins and minerals as: vitamin B1 - 11.3%, vitamin PP - 15%, silicon - 13.3%, cobalt - 16%, manganese - 28.5%, molybdenum - 17.9%

How is wheat flour, top grade

• Vitamin B1. It is part of the most important enzymes of carbohydrate and energy exchange, providing the body with energy and plastic substances, as well as metabolism of branched amino acids. The disadvantage of this vitamin leads to serious disorders from the nervous, digestive and cardiovascular systems.
• Vitamin RR Participates in oxidative reactionary reactions of energy metabolism. Insufficient consumption of vitamin is accompanied by a violation of the normal state of the skin, the gastrointestinal tract and the nervous system.
• Silicon It includes the structural component into the composition of glycosocaminoglycans and stimulates the synthesis of collagen.
• Cobalt Included in vitamin B12. Activates the enzymes of fatty acid exchanging and folic acid metabolism.
• Manganese Participates in the formation of bone and connective tissue, is part of the enzymes comprising in the metabolism of amino acids, carbohydrates, catecholamines; We are needed for cholesterol and nucleotide synthesis. Insufficient consumption is accompanied by a slowdown in growth, disorders in the reproductive system, increased fragility of bone tissue, impaired carbohydrate and lipid metabolism.
• Molybdenum It is a cofactor of many enzymes that ensure the metabolism of sessing amino acids, purines and pyrimidines.

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Plan

1. Classification of flour

2. Factors forming the quality of flour

3. Chemical composition of flour

4. Quality of the quality of flour

5. Conditions and deadlines for the storage of flour

Flour classification

Flour is a powdery product obtained by grinding grain with a separation or without separation of shells. Flour is divided into species, types and commodity varieties.

The type of flour is determined by the culture from which it has been developed. Main species - Wheat and rye flour. Secondary species - barley, corn and soy flour of special purpose flour - oatmeal, rice, buckwheat, pea - used in the food-based industrial industry; Flour swelling - for the manufacture of custard varieties of bread.

Wheat flour, depending on the purpose, divided into bakery, pasta and general purpose. Wheat flour, produced from soft wheat or with the addition of 20% solid wheat (fool), is intended for the production of bakery products, flour confectionery and culinary products, as well as for implementation in the retail chain. Wheat flour generated from solid wheat (fool) is designed to produce pasta.

From rye get flour bakery. Soy flour divide depending on the fat content of a non-breed, semi-ejection and low-fat.

Flour is divided into commodity varieties. The variety of flour will depend on how the anatomical part of the grain and in what quantity falls into the flour in the process of production. Wheat bakery flour is produced by six shipments: extra, higher, latter, first, second, bulk. Rye bakery flour - three varieties: seeded, sprinkled and wallpaper; Barley - two grades: seeded and wallpaper; Corn - three varieties: fine grinding, large grinding, type wallpaper. Soy flour, regardless of the fat content, is divided into two commodity varieties: the highest and first.

Wheat flour of general purpose is divided into types depending on the size, whiteness or mass fraction of raw gluten: m 45-23; M 55-23; M 75-23; M 100-25; M 125-20; M 145-23; MK 55-23; MK 75-23.

Flour production

The quality of flour depends on the quality of the processed grain and production technology. The production process is folded from two stages - preparatory and direct grinding (grinding) of grain.

Technology of obtaining flour

(Grinding)

Types of grain pometer

Technology of obtaining flour

Sita in the ravings are located in a horizontal plane, sometimes with a slight inclination. At the sifting of the product, the particles remaining on the sieve form short, and passing through the sieve holes - pass

On the preparatory Stage Cleaning the grain mass from impurities, hydrothermal processing of grain - GTO (is carried out only with varietal grinding), compiling a grinding mixture (mixing of parties of different quality). GTO grain or its conditioning is to moisture grain, thermal treatment, travelers. As a result of this processing, the links between the shells and endosperm of grain weakened, the elasticity of the shells increases, the flourolous and bakery properties of grain are improved. GTO can be hot (40-50 0 c) and cold (at room temperature). Grain of rye during preparing for grinding is subjected to only cold air conditioning due to the lower temperature of the starch brays.

Before the consumption of grain in the grinding department, its quality is monitored: the content of weed and harmful impurities, organic impurities (the main sprouted grain, the grains of other crops), the content of crude gluten and humidity.

Grinding grain in flour It consists of grinding itself (crushing) and sieving grinding products. Crushing is carried out on roller machines with corrugated, rough or smooth surface. After each roller machine, the halves are set (a set of sieve of different sizes located under each other) to sort the grinding product through particle size. The roller machine together with the ravous form a system that can be drank or grinding. The drain system (rollers have a corrugated surface) is designed for crushing grain into the grooves. The grinding system (rollers with a smooth surface) is designed to obtain flour.

A grinding (grinding) is called a set of interconnected in a certain sequence of grain processing transactions in flour. Poms are one-time and repeat.

With one time, the flour is obtained in one pass through a grinding machine. The quality of flour is low - wallpaper wheat or rye with a yield of 95-96.5%.

With repeated grinding to obtain flour, grain or crushing products are transmitted repeatedly through grinding machines.

A complex repeated grinding, which is called varieties, consists of grain transmittance through grinding machines, sorting grinding products and enrichment, and then grinding the grooves on different grinding systems. At the first stage, with varietal grinding, they seek to get the minimum amount of flour. Grinding products are sorted by size and density enriched on the sieve, blowing air. As a result, the following fractions are obtained: Clean (white), consisting of an endosperma; the kruchka is the Pestruy (Scycle), pieces of shell and endosperma; Dunters - particles are larger flour, but the smaller of the grooves; flour.

The best paints from the central part of the endosperm are grinding, getting the flour of higher grades. The rules from the peripheral parts of the endosperm are worse in quality, they are grinding them, getting the flour of the lower grades (1st and 2nd). Motion larges are subjected to re-crushing, again siey and the resulting crushing products are grinding into the flour.

For the confectionery industry, flour with a reduced protein content (8-10%) is generated for which the corresponding fractions are taken. High-protein fractions are used to enrich bakery flour.

Pastal flour is obtained by grinding with a solid or soft high-colored wheat wheat with a two-sort or single-sighted gross. Pastal flour is the highest (krukka) and the 1st (half-round) varieties.

Features of the production of rye flour. Grain rye is thinner and long compared to wheat, respectively, it has more fraction of the shells and alarium layer, which are firmly connected with endosperm. In crushing, the grain of rye is formed mainly by the argument. They are sorted only in size and grind each fraction separately on grinding systems separately. With a two-sorting grinder, seeded and riding flour are obtained, and with a single-sighted one or seeded, or riding.

Chemical composition of flour

Chemical composition of wheat bakery flour,

% on dry matter

- Starch-sugar - lipids

- fiber, pentosans - protein - ash

Note.The first digits indicate the highest grade, the second - the variety

The flour includes the same chemicals as the composition of the grain, however, the ratio of their flour is somewhat different. The chemical composition of flour depends on the composition of the grain, from which it is made, and from its variety. Upon receipt of flour, the redistribution of the main parts of the grain of the grain of various fractions, and on which parts of the grain and in what quantity will fall into a particular variety will depend on the chemical composition of flour. The flour of different varieties made from the same grain has a different chemical composition. The higher the variety of flour, the less contains fiber, ash, water and soluble proteins, fat, i.e. substances that are rich in the shell, the embryo and the aleron grain layer. These parts of the grain upon receipt of the highest flour varieties are removed. The lower the variety of flour, the more closer in its chemical composition to the grain. The chemical composition of wallpaper flour is almost no different from the grain composition.

Carbohydrates. The main component of flour, as in the grain, are carbohydrates. Main carbohydrate - starch - It is about 70% of the mass of flour. Its content is the greater, the less the yield of flour, i.e. The higher its variety, the smaller the shells, alarium layer and the embryo in which there is no starch. Since starch is the main substance of flour, then its ability to swell, brays, split enzymes has a great influence on the properties of flour.

Rye starch according to properties is somewhat different from wheat. It has larger grains, so it is easier to hydrolysis and alee. At the same time, the starch of rye flour slowly distinguishes moisture when stored, which slows down the coat of products.

Flour contains sahara - mostly monosaccharides (glucose, fructose) and disaccharides (maltose, sucrose). Sugars in flour a bit, the total content of wheat flour 0.2-1.0%, and in rye - 0.7-1.1%. The higher the variety of flour, the less sugars in it. But, despite the minor content, they are important technological significance, as fermented with yeast to carbon dioxide and alcohol in the first clock of fermentation of the test, being the only source of yeast food.

Proteins. Proteins are the most important component of the flour, as its nutritional value and suitability for baking bread depend on them. Wheat flour contains an average of 10-12 g of protein per 100 g of product. Wheat flour of higher grades (extra, higher) contains less proteins, since it consists of poor proteins of the endosperma central parts. In the flour of lower varieties, the parts of the grain are rich in proteins, such as the peripheral parts of the endosperma, alarium layer and the embryo.

The proteins contained in the flour of different varieties are unequal. The largest amount of gluten-forming proteins (glyadin and glutenin) having an important bakery value is contained in 1 grade flour. In the flour 2 of varieties and the wallpaper contains more water and soluble proteins that prevail in the peripheral parts of the grain, and gluten-forming less than in the flour of 1 varieties and higher grades.

Flour proteins have an important technological value when cooking dough and bread. Due to its ability to swell, they absorb the bulk of the water during the kneading test, playing a leading role in his formation. In this case, as a result of the formation of gluten, wheat dough is obtained elastic, elastic and stretchable. During baking, denaturation of proteins occurs and the framework of the product is formed, so that it holds the form.

Squirrels of rye flour in their properties differ from wheat proteins, and their content is slightly lower (7-11 g per 100 g of the product). The rye flour contains significantly more water-soluble proteins. Squirrels of rye flour have the ability to swell quickly in water, but at the same time gluten do not form.

Fats. In flour, as in the grain, the content of fats is slightly (1-2 g per 100 g of the product). In the composition of triglycerides, unsaturated fatty acids predominate, therefore fats for strokes are easily hydrolyzed, which has a significant effect on the acidity and taste of flour, as well as the properties of gluten.

Minerals. Various parts of the grain contain a different amount of mineral salts. Thus, in the endosperm of grain of mineral elements, a little (0.4-0.6%), and in the embryo and shells are significantly higher (6-10%). The higher the variety of flour, the smaller the outer parts of the core rich in minerals fall into it, the lower the ash of flour. The ash content of flour is the main indicator that determines its commodity variety, since as a ash content can be judged by the number of bran.

Vitamins. The content of vitamins is also associated with a variety of flour. In the flour of the highest varieties of vitamins is significantly less than in the lower, since vitamins are mainly in the embryo and alaron layer. The flour contains vitamins of group B, PR and E.

Enzymes. Enzymes included in the grain are moving into flour. The lower varieties of flour contain more enzymes than the higher, as the enzymes are concentrated in the embryo and in the peripheral parts of the grain. The activity of the flour enzymes of the same variety is unequal and depends on the conditions of growth, storage and drying of grain, air conditioning mode, the duration of the storage of flour.

The composition of enzymes predominate and have an important technological value of amylolytic (amylases) and proteolytic (proteinases) enzymes. The intensity with which the decomposition of complex substances is occurred on the simplest urban flour enzymes are called autolytic activity. The autolytic activity of flour is an important indicator of its bakery properties.

Evaluation of the quality of flour

Examination of the quality of flour is carried out according to organoleptic, physicochemical indicators and safety indicators.

Color depends on the type and variety of flour. Higher varieties of flour are always lighter, and the lower - darker, they have wrapped particles.

The taste of flour should be peculiar, a pleasant, low-rise without a crunch when chewing. Foreign tastes (bitter, sour) are not allowed.

The smell of flour is weak, specific. Mold, plower and other extraneous smells are not allowed.

Solness is an indicator of the control of the variety of flour in production. The more shell particles enters the flour, the higher its ash content.

The grinding size characterizes the degree of grinding grain and affects the technological properties of flour. Excessively large flour has a reduced water absorption capacity. The process of the formation of the test is slowed down, bread turns out poor quality. If the flour is unnecessary is crushed, the bread turns out insufficient volume and quickly cries. The optimal size is to a certain extent associated with the quality of gluten and the dimensions of the starch grains. Flour with severe gluten should be somewhat smaller than with a weak. From the point of view of the bakery properties, it is desirable that the flour has the most homogeneous particle size.

Infection and pollution of flour pests are not allowed. Infected flour implementation is not subject to.

The amount and quality of crude gluten is determined only in wheat flour, and different varieties differ in the amount of gluten. For the flour of the highest grade - not less than 28%

Wheat flour gluten -

complex strongly hydrated complex,

Most of proteins: Glyiadin and Glutenina

In crude gluten, the proportion of water is 64-70%.

In addition to water, proteins are firmly held by a small amount of starch, sugar, lipids, mineral elements

The quality of gluten is determined by color and smell, elasticity and extension. A good quality gluten is white or with a gray-shaped color, a weak, pleasant flour smell, it is elastic and elastic with medium extension. According to these quality indicators, gluten is divided into three groups: I - good elasticity, long or medium extensibility; II - good elasticity and short stretchability or satisfactory elasticity, short, medium or long extension; III - weak elasticity, strongly spent, suspension, tearing under the action of its own severity. According to the requirements of the standard, the quality of gluten should be not lower than II Group.

The quality of the gluten can be installed using the instrument - the Idk-1 gluten deformation measuring instrument, in which the force for 30 seconds acts on the gluten ball with a mass of 4 g. The deeper the addition of the device is immersed in Gluten, the worse in quality. Strong gluten I quality group of quality has a value of 60-70 conventional units of the device; Satisfactory group II: strong - 20-40 and weak - 80-100; Unsatisfactory group III: strong 0-15 and weak 105-120 conventional units.

The number of falling is normalized by the standard for rye flour. This indicator characterizes the condition of the carbohydrate-amylase complex of rye flour. The higher the autolytic activity, the smaller the value of the number of falls: for flour with reduced activity - more than 300 seconds, with elevated - less than 150, normal - 150-300 seconds. Depending on the grade of rye flour and from how many peripheral parts of the grain hit the flour, the values \u200b\u200bof the number of drops oscillate: for varietal rye flour - at least 150-160 seconds, and for a wobble - at least 105 seconds.

Safety indicators include the content of toxic elements, mycotoxins, pesticides, radionuclides that should not exceed the permissible levels.

CLASSIFICATION

Flour is a powdery product obtained by grinding grain with separation or without bran separation,

Depending on the raw materials used (grain), flour is divided into types: basic - wheat and rye; secondary - barley, corn and soy (can be used in bread accumulation, but in small quantities); special purpose - oatmeal, rice, buckwheat, pea (used in the food of the contract industry); Flour swelling (for the production of brewed varieties of bread).

Depending on the target use of wheat flour, it is divided into bakery, pasta and general purpose. Wheat flour, produced from soft wheat or with the addition of 20% solid wheat (fool), is designed to produce bread, bakery products, flour confectionery and culinary products, as well as sales in the retail network. Wheat flour generated from solid wheat (fool) is designed to produce pasta.

Rye flour is produced only by bakery. Soy flour is divided depending on the fat content: poor, semi-coat and low-fat.

The quality of flour is divided into commodity varieties. The flour grade will depend on which part of the grain falls into the flour, i.e., "from the technology of grain processing. Wheat bakery flour is produced by Shes; and varieties: extra, higher, latter, first, second and wallpaper. Rye bakery flour ~ Three grades: seeded, sprinkling and wallpaper; barley - two varieties: single and wallpapers; corn - three varieties: fine grinding, large grinding and wallpaper. Whole deodorized flour, regardless of the fat content, is divided into two grades: the highest and first.

Wheat flour of general purpose is divided into types depending on the size, whiteness or mass fraction of ash, the mass fraction of raw gluten: m 45-23; M 55-23; M 75-23; M 100-25; M 125-20;

M 145-23; MK 55-23: MK 75-23.

Assortment of flour

Wheat flour

Types of flour. Wheat flour is produced by bakery, general purpose and pasta. ..,: "

Wheat bakery flour produced Six grades: Extra, Big, the highest, first, second and wallpaper.

Flour of different varieties has a different degree of shreddance and chemical composition. With a decrease in the variety of flour, the amount of vitamins, mineral elements increases, and in the proteins of albumin and globulins containing indispensable amino acids. But the products of the lower grades are of a darker color, worse assimilated and have worst bakery advantages. The greatest calorie possesses the flour of the highest grade.

Extra flour - It consists of finely divided particles of the central part of the endosperma, does not contain bran, has white color or white with a cream tint. Solness - no more than 0.45%, the number of "raw gluten - at least 28%, the number of falling is at least 185 p.

Flour of the highest grade It consists of fine particles, (the average particle size from 140 μm and less) the central part of the endosperma, practically does not contain bran, has a white color or white with a cream tint. Solost - no more than 0 55%, the amount of raw gluten - at least 28%, the number of falling is less than 185c.

cruise It is produced from a vitreous soft wheat with the addition of solid. It is large particles (200 ... 300 μm consists of a pure endosperm of central parts of the grain. It differs in the homogeneity of the particles of the grain structure, large SO-1 | M. Webly protein. It has a white color with a yellowish tinge. The gluten content is at least 30% good Quality, ashost - at least 185, the number of falls is at least 185c.

Flour of the first grade - The most common variety of flour for the production of bakery products. The flour of this variety is finely divided particles (up to 160 μm) of all layers of the endosper Ma, contains 3 ... 4% bran, white color with a yellowish tint. Ash content - no more than 0.75%, the amount of raw gluten - not . It is 30%, the number of falls is at least 185s.

Flour of the second variety It consists of inhomogeneous particles of chopped endosperma (from 30 to 20 μm), with an admixture of chopped shells (bran) to 10%. As a result of the presence of shell particles of flour, a grayish tint is melting. The ash content rises to 1.25%, and the gluten content and the number of falling decreases to 25% and 160 s, respectively.

Own flour It turns out when grinding all the grain and contains up to 16% bran. Flour is heterogeneous in size. Color - white with yellow or grayish shades with noticeable particles of grain shells. The content of raw gluten is at least 20%, the number of falling is at least 160 ° C, and ash content should not exceed 2%.

Wheat flour of general purpose depending on the White or mass fraction of ash, the mass fraction of raw gluten is divided into types: m 45-23; M 55-23; M 75-23; M 100-25; M 125-20; M 145-23 as well as from grinding: MK 55-23; MK 75-23. Letter "M" Tombobegan flour made of soft wheat, the letter "MK" - a flour of soft wheat of a large grinding. The first digits indicate the greatest mass fraction of ash in flour in terms of dry matter in percentage multiplied by 100, and the second - the smallest mass fraction of raw "gluten in flour in percentage. General purpose flour differs from bakery more Low gluten content (20 ... 23%),

Flour for confectionery industry produced with reduced content squirrel (8 ... 10%) and Included In the Wheat general purpose flour group. The protein content is regulated by redistribution between flour varieties during grinding. Smaller Fractionsflour rich proteins and have a smaller density thanfractions containing more starch. The obtained high-protein fractions are used to enrich bakery flour or other targets, and low-telic fractions - to obtain flour, which is used in the confectionery industry.

Pasta wheat flour It produces three varieties: the highest grade (krukka), the first grade (semi-contract) and the second grade. The extreme wheat varieties obtained as a result of these pumps (colors) of solid wheat varieties must comply with the requirements of GOST 12307 "Flour from solid wheat (fool) for pasta products", flour of the 2nd grade - the requirements of GOST 16439 "The second flour Solid Wheat "Durum", and the flour of higher (krukka) and 1 varieties (semi-bridge) of soft vitreous wheat - the requirements of GOST 12306 "Flour of soft glass wheat for pasta".

Pastal flour differs from bakery in that it contains a lot of protein and has a grapped structure. Due to the grapped structure, despite the high protein content, flour has a reduced water absorption capacity. The glukeiine contained in it should be good and refer to the first or second groups. Flour with a gluten third group to produce pasta is not suitable, as raw products are fragile. .

Disassemble pasta flour from solid and highly precipitated soft wheat. Such division is accepted in world practice ("Ce-Molina" - from the solid and "Farina" - from soft wheat).

The top for the production of pasta is the flour of solid wheat grain. It is characterized by a creamy color of various shades depending on the variety, a grain structure and a glassy consistency of the particles forming it. The flour of the highest grade (color) consists of the inner layers of the endosperma and has a cream with a yellow color color, and the flour 1 of the variety is preferably from particles of peripheral endosperma with a more or less noticeable amount of shell particles, relatively minor in flour due to weak solid wheat shells ; Color flour I grade light cream. The second grade flour is also characterized by a cream color with a yellowish tint.

Pasta flour made of soft highly accurate wheat is clear white with yellow or creamy shades, depending on the variety. It contains less protein and more starch compared to pasta flour from solid wheat. Its products from it are obtained white, less vitreous, but in appearance they differ little from products produced by their solid wheat; And the consumer properties of finished pasta are much worse

Enriched flour. Wheat flour can be enriched with vitamins and / or minerals on the standards approved by the Ministry of Health of Russia, as well as bakery improvements, including dry gluten. To the name of such flour, accordingly, added: "Vitaminized", "enriched with minerals", "enriched with a vitamin and mineral mixture", "enriched with dry gluten" or other bakery improvements. In terms of quality, enriched flour must comply with the requirements of the corresponding grade according to GOST R 52189-2003.

Vitaminization of wheat flour is made due to the fact that the flour of high grades does not contain the necessary number of vitamins, therefore, at the final stage of production, it can be carried out by vitamins B], B ^, PP. In the flour of the highest and first grades, synthetic vitamins (mg / 100 g) are introduced:

b | - 0.4; Vz - 0.4; PP - 2.0. Vitamins are introduced comprehensively, but only vitamin PP can be added. In the rich vitamins, the flour is allowed to have a weak smell characteristic of vitamin in | (thiamine).

In developed countries, wheat flour is usually enriched not only by vitamins B], VD. niacin, but also iron. In some countries, calcium is added. In flour, you can add vitamins A and O. This experience is of interest to Russia. Levels added to wheat. The flour of vitamins B], niacin and iron is often equal to the amount lost during the grind, and the vitamin B ^ is the added amount exceeds the lost during surge. Most developed Western countries, as well as in many developing countries of Africa, Asia and Latin America, legislatively regulated the enrichment of food products with vitamins and mineral elements. The amount of vitamins is regulated by state laws, indicated on individual packaging and is strictly controlled by state supervision authorities. So, for example, in the USA from 1974, and in Canada C, 1978. Mandatory enrichment of all flour is carried out, regardless of the variety, a whole complex of micronutrients - vitamins B |, B ^, B, RR, A, folic acid, iron, calcium, magnesium and zinc in such quantities so that 450 g of flour ensure the recommended consumption rate These substances.

Rye flour is produced only by the bakery of three varieties: seeding, sprinkled and wallpaper.

Sedane flour - Sufficient grain endosperm particles with the number of shells 1 ... 3%. It has white color with creamy or grayish shades. Solness - not more than 0.75 %, The number of falls - 160c. Get it mainly from the endosperma. Therefore, it is characterized by the highest content of starch and relatively low protein, sugars, non-proclaimal polysachary products, fat and minerals.

Owned flour Heterogeneous in size with the content of shell particles to 15%, which are visible to the naked eye when evaluating the color. The color is grayish-white or grayish-cream. Solness - 1.45%, the number of falls - 150 s.

Wallpaper flour - The particles are inhomogeneous in size obtained when the grinding of all parts of the grain. Color - gray with grain shell particles, ash, no more than 2%, number of falling - 105 s.

The flour of rye bakery "special" for TU 11-115-92 is produced. It occupies an intermediate position between the flour of rye sown and the sprinkled, developed according to GOST, in astiness (1.15%).

Rye flour does not form gluten, but contains more water and soluble proteins of full-fledged amino acid composition. "

Gas-forming ability of rye flour is always quite high. Often the activity of the amylase enzyme is so high that a large number of dextrins accumulates in bread during baking due to the hydrolysis of starch under its effect, as a result of which the mehany of bread becomes sticky to the touch, zeroing, inelastic. Therefore, the quality of rye flour is customary to determine in its autolytic activity. If the autolithic activity of rye flour is high, its quality is low. The autolytic activity of rye flour (wallpaper) in the amount of water-soluble substances (in% on dry is vestable as follows: reduced - up to 40; Normal- 41 ... 55; Increased - 56 ... 65; sharply increased - over 65. For rye hidden And Rzhan o-wheat flour It should be no more than 50%. High auto-the isical activity of flour can lead to a bump with a sticky grinding crumb.

Waters overhead the ability of rye flour more than wheat. This is due to the content of mucus in rye flour, which swell well, absorbing a large amount of water.

Soy flour

Soy flour is produced by deodorized undegraved, semi-coiled, degreased. Different types of soy flour are distinguished by the method of obtaining and chemical composition, mainly in protein (raw protein) and fat. The most important component of soy flour is proteins that are contained (in the School of Product);

36.5 - in poor, 43.0 - in a semi-coat and 49.0 - in low fat. According to the amino acid composition, soy proteins are close to meat proteins, and in digestibility - to the case of milk. The amount of water-soluble proteins reaches 87 ... 90%. Compared to proteins of evil. Cove and pea, soybean proteins contain more indispensable amino acids - lysine, leucine, valine, threonine, tryptophan, but comparatively little methionine. The starch content ranges from 10 to 15 g per 10-g,. Depending on the type of flour.

Unsuitable soy flour They are obtained from light-colored soy seeds, which are pre-purified, deodorize (steam and dried) to eliminate the specific "bean" smell caused by the oxidation of lipids, separated the shells and grind into thin flour. Deodorized unscrewed soy flour contains at least 17% fat and 38% of raw protein.

Semi-coiled soybean flour It is obtained from cake, which is a by-product when the soybean oil is released by pressing. Flour contains 5.-. 8% fat and at least 43% of crude protein. The flour of soy deodorized semi-lubricated can be represented in the form of a soy protein product "Soyushka" (TU 92293-013-10126558-98) with a mass fraction of fat no more than 14%. Degreased soy flour It is obtained from the shrost - the product remaining after extracting fat by extraction. Flour contains no more than 2% fat and 48% of raw protein ..

By quality, soy flour of all types is divided into two grades ~ higher and first depending on the content of fiber: 3.5 and 4.5% in poor, 4.5 and 5.0% - in a semi-ejection and degreased, respective for the flour of higher and first grades (Table 25).

Released soyal flour with reduced content Fat per An account for adding refined oil in an amount of from 1 to 15%, which reduces dust formation and brings the fat content to the required amount. Lecitinated soy flour produced with add

3; 6 and 15% lecithin and used in the production of flour confectionery products. Lecithin improves flour dispersibility and | other ingredients in confectionery products.

used soy flour for different purposes: in a bakery to increase the nutritional value of bakery.

Chemical composition of flour It is primarily due to the composition of the grain from which it was obtained. Almost all substances that exist in the grain are moving into the flour, they depend on the variety of flour. The higher the variety of flour, the greater the particles of pure endosperma and the less bran. Different varieties of flour differ in chemical composition.

With an increase in the variety of flour increases the content of carbohydrates, mostly starch. The number of other nutrients - proteins and fats, as well as mineral salts and fiber decreases. This is explained by the fact that the flour of higher grades is produced from almost a pure endosperm rich in starch: the flour of lower varieties contains a certain amount of bran rich in tissue, mineral salts, fats and proteins. The lower the variety of flour, the closer its chemical composition to the composition of the grain. The bulk flour in chemical composition is almost no diffant from the grain, since it is a grain, crushed almost without separating bran. Thus, in the flour of low varieties there are various useful substances, but the digestibility of it is somewhat reduced due to a significant content of fiber; For example, in the wallpaper flour fiber about 2%, and in the flour of the highest grade - 0.1%. The flour of the highest varieties of poor useful substances, especially mineral salts and vitamins, but is absorbed significantly more and easier.

The chemical composition of flour causes its food value and bakery properties. The most important substances of flour are proteins and carbohydrates. Baker advantages and the quality of bread depend on the number of proteins and their properties.

Proteins depending on the type and variety in flour contains from 9 to 16%. In the flour of the highest varieties less. This is due to the fact that in endosperm proteins are unevenly distributed: more of them in the outer layer and less in the central part, from which the highest varieties of flour are obtained. Flour of the lower varieties is richer proteins also because it has an alarium layer and germin SO considerable stocks of protein substances.

Rye flour proteins in composition and properties differ from proteins of wheat flour. About half of the rusty flour proteins are soluble in water and gluten, they do not form, but on the nutritional value they are higher than wheat flour proteins, since richer is irreplaceable amino acids.

Carbohydrates flour is mostly starch and fiber. Between them there is an inverse dependence: with an increase in the variety of flour increases the content of starch, but the amount of fiber decreases. On average, the flour has about 75% starch. Sakharov in the flour is relatively few.

Fats in flour contain no more than 2%, they are easily oxidized and during its storage quickly dampen. The lower grades of flour are rich in fats, since there are more particles of the alarium layer and the embryo, in which fats are mainly concentrated. In the lipids of flour, unforeseen fatty acids occupy 74-81%, linoleic (52-65%) prevails, in the bound lipids of these acids less. The fatty acid composition is of great importance for the characteristics of the bakery qualities of flour, as well as changes in its storage.

Mineral substances flour are presented: phosphorus, calcium, iron, potassium, magnesium, sodium, manganese, copper, zinc, etc. These substances are mainly in the shells, alaron layer and bud, therefore, low-grade flour compared to the highest richer mineral compounds.

Mineral substances flour are represented by salts of phosphoric acid, as well as in the composition of organic compounds - proteins, starch, nutitin, phospholipids.

From vitamins in flour there are B1 (0.17-0.41) B2 (0.04-0.15), B6 \u200b\u200b(0.17-0.55), PP (1.2-5.5 mg%) and E (2.57-5.50 mg%), as well as carotene in flour of wallpaper 0.01, in flour 2 grades 0.005 mg%). The top varieties of flour are poor with vitamins, since with varietal grinding the aleron layer and the embryo, in which they are concentrated are removed.

Flour enzymes play a major role when mixing and fermentation of the test. Amilates catalyzing the cleavage of starch and proteases catalyzing protein cleavage are most important from numerous enzymes.

25. Cres. Assortment, nutritional value, quality examination

26 corn oil. The nutritional value. Quality requirements, packaging, storage

The tables contain organoleptic and physico-chemical indicators of corn oil (GOST 8808-2000).

Table - Organoleptic Indicators of Corn Oil

Corn refined oil should be transparent, without precipitation. IN unrefined allowed lounge over sediment. Refined deodorized oil must be impersonated to taste and smell. Refined underented and unrefined oils have the taste and smell, peculiar to corn oil, without strangers and the taste, should not be bitterness.

Table - Physical and Chemical Indicators of Corn Oil

The shelf life of corn oil (from the date of development) establishes the manufacturer depending on the production scheme, on the storage temperature, the presence of consumer packaging and the type of packaging material.

Introduction

Flour classification

The nutritional value

1.1. Chemical composition of flour

1.2pishing and energy value

Factors forming flour quality

1.3Syrier

1.4 Technologies made of flour

1.5Technological defects and marriage

Factors that preserve the quality of flour

1.6Packing and Marking Flour

1.7 storage and transportation

1.8Alization

1.9 Falsification of flour

Evaluation of the quality of flour

1.10Oganoleptic indicators

1.11physical and chemical indicators

1.12 Safety Museums

Conclusion

Bibliography

application

Introduction

In this course work on the topic: "merchant characteristics of flour" We will consider such key questions as:

- Nutritional value, chemical composition of wheat and rye flour

- Classification and range

- Quality, Wheat and Rye Defects

- Packaging, labeling, storage of flour wheat and rye.

The relevance of the topic of the course work is due to the fact that today very much attention is paid to the quality of products. The successful promotion of the product in the consumer market depends on the quality and its ability to compete with similar flour goods - the powdered product obtained by grinding grain cereals.

The flourish industry is the largest industry in the food industry that produces flour for retailers, as well as for bakery, confectionery and other industries. Flour is the main product of grain processing, it is of paramount importance in supplying the population with essential products, as used to generate baked bread.

Bread products group takes almost 20% of the Russian consumer basket. Crupes, bakery products, pasta belong to the goods, so a flour and cereal market can be called socially significant.

Wheat flour - Flour, obtained from wheat grain.

Wheat flour is perhaps the most popular flour for baking. It happens a few species.

In the flour of the highest grade (on some packages, the word "extra") is quite little gluten, and in appearance it is very white. Such flour is ideal for biting products, it is often used as a thickener in sauces.

The flour of the first grade is good for non-adhesive baking, and the products of it worry much slower. In France from wheat flour of the first grade, the bake of bread is accepted.

As for the flour of the second grade, it is up to 8% bran in it, so it is much darker first-class. It is used in our country - it is from her non-propelled products and ordinary white bread, and mixing in rye flour - black.

Rye - One of the most important cereals. The rate of rusty flour consumption (as a percentage of all cereals) about 30.

Rye flour It has numerous useful properties. It includes the necessary amino acid - lysine, fiber, manganese, zinc. In rye flour by 30% more iron than wheat flour, as well as 1.5-2 times more magnesium and potassium. Rye bread bakes without yeast and on a thick goat.

Therefore, the use of rye bread helps to reduce cholesterol in the blood, improves the metabolism, the work of the heart, removes slags, helps prevent several dozen diseases, including oncological.

Due to increased acidity (7-12 degrees), protecting against mold and destructive processes, rye bread is not recommended to people with increased intestinal acidity, suffering from ulcerative diseases. Bread, in content consisting of 100% of rye, is indeed too heavy for daily consumption. Optimal option: rye 80-85% and wheat 15-25%. Rye bread varieties: from seeded flour, out of sprinkling flour, residential, simple, custard, Moscow, etc.

The purpose of this course work is to consider the main characteristics of wheat and rye flour, as well as to identify the requirements for the quality of flour sold on the territory of the Russian Federation and regulating its GOSTs.

To achieve the goal, you must perform a number of tasks:

- explore the food value, the chemical composition of wheat and rye flour

- consider classification and assortment

-Repset such indicators as: Quality, Wheat and Rye Defects

- consider the rules for packing, labeling and storing flour wheat and rye

- Analyze the range of new types of products.

Flour classification

In accordance with GOST R 52189-2003 flour wheat . General specifications. Wheat flour, depending on its target use, are divided into:

wheat bakery;

wheat general purpose.

Wheat bakery flour Depending on the whiteness or mass fraction of ash, the mass fraction of raw gluten, and the grinding size is divided into varieties: extra, higher, latter, first, second, and wallpaper.

Wheat torch of general purpose Depending on the whiteness or mass fraction of ash, the mass fraction of crude gluten, and the grinding size is divided into types: M45-23; M 55-23; MK 55-23; M 75-23; MK 75-23; M 100-25; M 125-20; M 145-23.

Wheat flour can be enriched with vitamins and / or minerals according to the standards approved by the Ministry of Health of Russia, as well as bakery improvements, including dry gluten, according to the approved regulatory document.

The name of such flour, accordingly, add "vitaminized", "enriched with minerals", "enriched with a vitamin and mineral mixture", "enriched with dry gluten" and other bakery improvers.

In enriched vitamins, the flour is allowed to have a weak smell characteristic of vitamin B1 (thiamine).

Wheat flour bakery produce for retailers, confectionery and bakery industry. According to quality, it is divided into latter, the flour of the highest, 1st and 2nd variety, as well as a bulk. Flour varieties differ in color, grinding size, chemical composition, gluten content, bakery properties and other indicators.

Krkltyk get from vitreous soft and hard wheat. Flour in the form of homogeneous grainbones of yellow-cream color; Flour output - 10%; Solitude of it - 0.6%; The content of raw gluten - 30%. Used for baking baked and pasta.

The flour of the highest grade made from soft vitreous and semi-crying wheat. Flour soft to the touch, color white or white with a cream tint; Flour output - 10-15; 40%; ash content - 0.55%; The content of raw gluten - 28%. Used to implement the population, the production of confectionery and bakery products.

Grade flour it is made of soft and different wheat on glassy wheat, it is soft, white with a slight yellowish tint; output - from 30 to 72% (depending on the method of grinding); ash content - 0.75%; The content of raw gluten - 30%. This flour is widely used in the bakery, confectionery industry, as well as to implement the population.

Flour of the 2nd grade we are produced from soft wheat. Particles of its heterogeneous in size; White color with yellowish-gray tint; Flour output - up to 85%; ash content - 1.25%; The content of gluten is at least 25%. It is used for cooking bread.

Flour of bulk it is obtained from soft wheat with a woeful single-sized oil without chorn dropping, so the yield of flour is high - 96%; Flour particles are inhomogeneous in size; color is grayish-white; ash content - up to 2%; Gluten content - 20%. Use flour for cooking bread.

Wheat flour for pasta. Get it with a special three-sorted solid wheat stroke with a high content of good quality gluten. Particles of this flour are larger than bakery. For quality, macaronous flour is divided into the highest (krukka) and the 1st (half-round) variety. The flour of the highest grade cream color; The ashty of flour is 0.7%; Crude gluten - 28-30%. Flour 1st grade is softer; The ash content of flour is 1.1%, gluten - 30- 32%.

In accordance with GOST R 52809-2007 bakery rye The flour, depending on the quality, is divided into varieties:

• holded;

Sedane flour - The highest quality of rye flour. It consists of a finely divided endosperm of rye grain with a small admixture of particles of alarium layer and shells (only about 4% of the mass of flour). Particle size from 20 to 200 microns. Color flour white with a bluish tint. The flour is rich in starch (71-73%), sugars (4.7-5.0%), contains a significant amount of water-soluble substances and relatively little protein (8-10%) and fiber (0.3-0.4%). The ash content of flour is 0.65-0.75%.

Owned flour It differs from the lifting of the leaving of the shells and the alaron grain layer (12-15% of the mass of flour), as well as a higher degree of grinding. Particle size from 30 to 400 microns. Color flour white with gray or brownish tint. The ripple flour, as well as a wicked water-soluble substance, but contains less protein (10-12%), more starch (66-68%). The content of fiber in this flour is 0.9-1.1%, and the ash content of flour is 1.2-1.4%.

Own flour It is a grain of rye, ground after cleaning it from impurities and processing on hawk machines. Flour is obtained with a single-sighted 95% surveillance passage through wire sieve 067.

The wallpaper flour consists of the same tissues as the grain of rye (with a slightly smaller number of fruit shells and the embryo) and contains, along with crushed endosperm, 20-25% crushed shells and alaron layer. Particle size from 30 to 600 μm. The color of flour is white with a clearly pronounced gray, yellowish or greenish tinge depending on the color of the grain of rye. The flour is rich in water-soluble substances, sugar contains 12-14% protein, 60-64% starch, fiber - 2-2.5%, ash content - 1.8-1.9%.

The nutritional value

Chemical composition of flour.

The chemical composition of flour depends on the composition of the grain, from which it is made, and from its variety. The higher the variety of flour, the greater it contains starch. The content of the remaining carbohydrates, as well as fat, ash, proteins and other substances with a decrease in the fortification of flour increases.

Consider the peculiarities of the quantitative and qualitative composition of flour determine its nutritional value and bakery properties.

Nitrogen and protein substances

Nitrogenous substances flour are mainly consisting of proteins. Netherless nitrogenous substances (amino acids, amides, etc.) are contained in small quantities (2-3% of the total mass of nitrogen compounds). The higher the yield of flour, the more nitrogenous substances and non-protein nitrogen contain in it.

Wheat flour squirrels. In the flour, simple proteins are predominous proteins. Flour proteins have the following fractional composition (in%): Prolaminones 35.6; bugness 28.2; Globulins 12.6; Albumin 5.2. The average content of protein substances in wheat flour 13-16%, an insoluble protein of 8.7%.

The composition of gluten. Crude gluten contains 30-35% of dry substances and 65-70% moisture. Dry gluten substances by 80-85% consist of proteins and various substances flour (lipids, carbohydrates, etc.), with which glyadin and glutenin react. Gluten proteins are associated about half of the total number of flour lipids. The composition of the gluten protein includes 19 amino acids. Glutamic acid prevails (about 39%), proline (14%) and leucine (8%). Gluten of different quality has the same amino acid composition, but the variety of molecules. The rheological properties of gluten (elasticity, elasticity, extensibility) is largely determined by the baking dignity of wheat flour.

Squirrels of rye flour. According to the amino acid composition and the properties of rye flour protein differ from wheat flour proteins. Rye flour contains many water-soluble proteins (about 36% of the total mass of protein substances) and saline (about 20%). The prolaminic and bugness fraction of rye flour is significantly lower by mass, under normal conditions gluten do not form. The total content of protein substances in rye flour is slightly lower than in wheat (10-14%). In particular conditions from rye flour, a protein mass can be isolated, reminiscent of anti-elasticity and stretching gluten.

Carbohydrates

In the carbohydrate complex, the flour dominates the highest polysaccharides (starch, fiber, hemicellulose, penosany). In a small amount of flour contains sugar-like polysaccharides (di- and trisaccharides) and simple sugars (glucose, fructose).

Starch. Starch is the most important carbohydrate flour, contains in the form of grains of 0.002 to 0.15 mm. Size, shape, ability to swell and tightling starch grains are different for flour different types. The size and intake of starch grains affects the dough consistency, its moisture intensity and the content of sugar in it. Small and damaged grains of starch are rapidly precipitated in the process of cooking bread than large and dense grains.

Cellulose. The fiber (cellulose) is in the peripheral parts of the grain and therefore in large quantities is contained in the flour of high outputs. The wallpaper flour contains about 2.3% of the fiber, and in the flour of wheat higher grade 0.1-0.15%. The fiber is not absorbed by the human body and reduces the nutritional value of flour. In some cases, the high fiber content is useful, as it accelerates the peristaltics of the intestinal tract.

Hemicellulose. These are polysaccharides belonging to Penotosan and hexoams. In physical and chemical properties, they occupy an intermediate position between starch and fiber. However, the human hemicellulose is not absorbed by the human body. Wheat flour depending on the variety has different content of penosenov - the main part of the hemicellulose.

The top grade flour contains 2.6% of the total amount of grain pentosans, and in a variety II flour - 25.5%. Penotosan is divided into soluble and insoluble. Insoluble pentosans swell well in water, absorbing water, in an amount exceeding their mass 10 times.

Soluble pentosas or carbohydrate mucus give very viscous solutions that are under the influence of oxidizing agents to dense gels. Wheat flour contains 1.8-2% of mucus, rye - almost twice as much.

Lipids. Lipids are fats and zero-like substances (lipoids). All lipids are insoluble in water and soluble in organic solvents.

Fats. Fats - glycerol esters and high molecular weight fatty acids. In wheat and rye flour, various varieties contain 1-2% fat. Fat that is in flour has a liquid consistency. It consists mainly of glycerides of unsaturated fatty acids: oleinova, linoleic (mainly) and Linolenova. These acids have a high nutritional value, they are attributed to vitamin properties. The hydrolysis of fat during the storage of flour and further conversion of free fatty acids significantly affect the acidity, the taste of flour and the properties of gluten.

Lipoids. Flour lipoids include phosphatides - glycerol ethers and fatty acids containing phosphoric acid connected to any nitrogen base.

The flour contains 0.4-0.7% of phosphatides belonging to the lecithin group in which Holine is a nitrogen base. Lecitines and other phosphatides are characterized by high nutritional value and have a large biological value. They easily form connections with proteins (lip-proteid complexes), playing an important role in the life of each cell. Lecitines are hydrophilic colloids, well swelling in the water.

Pigments. Karotoids and chlorophyll are soluble in firals in fats. The color of carotenoid pigments of flour yellow or orange, and chlorophyll - green. Carohythoids possess provitamin properties, as they are able to turn into vitamin A. in the animal organism

Minerals

The flour consists mainly of organic substances and a small amount of mineral (asol). Mineral grains are focused mainly in alaron layer, shells and buds. Especially many minerals in alaron layer. The content of mineral substances in endosperm is small (0.3-0.5%) and rises from the center to the periphery, so ash content serves as a variety of flour.

Most of the minerals of flour consists of phosphorus compounds (50%), as well as potassium (30%), magnesium and calcium (15%).

There are various trace elements (copper, manganese, zinc, etc.) in insignificant quantities. The iron content in the ash of different varieties of flour 0.18-0.26%. A significant proportion of phosphorus (50-70%) is represented as a fitting - (sa - mg - inosphosphoric acid salt). The higher the variety of flour, the less mineral substances are in it.

Enzymes

In grains of bread cereals, a variety of enzymes focused mainly in the embryo and peripheral parts of the grain are contained. In view of this, the flour of high yields are contained more than in low yields.

Enzyme activity from different batches of flour of the same variety is different. It depends on the conditions of growth, storage, drying and conditioning modes of grain before a stamp. Increased activity of enzymes was marked in flour obtained from a non-deserted, sprouted, frostic or brutal-bug-bug of grain. The drying of the grain with severe mode reduces the activity of enzymes, when storing flour (or grain), it also decreases slightly.

Enzymes are active only with sufficient humidity of the medium, so when storing flour with humidity 14.5% and below the action of enzymes is very poorly manifested. After the kneader in semi-finished products, enzyme reactions begin in which hydrolytic and redox flour enzymes participate. The hydrolytic enzymes (hydrolase) decompose the complexes of flour into simpler water-soluble hydrolysis products.

Wholemeal flour it has less digestibility and energy value, but high biological value, there are more vitamins and minerals in it.

Flour of the highest varieties popples with useful substances, as they are focused mainly in the shells of grain and the bud, which, when receiving flour, is removed, but is absorbed easier and more fully.

Flour 2nd grade get soft wheat. Color white yellowish gray tint. The flour is distinguished by an 8-10% shell content, flour particles are larger than in the 1st grade, inhibit inhomogeneous. The content of gluten - at least 25% ash content - no more than 1.25%. Use the flour of the 2nd grade in the bakery bread.

Flour hobble it is made of soft wheat with a woeful single-sized oil without chorn dropping. Flour output - 96% color is grayish-white, gluten content - 20%, ash, up to 2%. Used for baking bread.

Food and energy value.

Food and energy value of flour Consider in the form of a table

Table 1

Factors forming the quality of flour.

Raw materials.

The flourish industry of our country produces five varieties

wheat flour and three grades of rye bakery flour.

Breathtaking - 10% seeded - 63%

Higher grade - 30% ripple - 87%

First grade - 72% bulk - 95%

Second grade - 85%

Locular - 96%

In addition, two varieties of flour type of wallpaper are prepared from wheat and rye mixture: wheat-rye and rye - wheat. The process of production of flour consists of preparing the grain to grind and the grinding itself. The wallpaper flour is obtained by grinding of the whole grain as a whole, the other varieties (varietal flour) are prepared from endosperma with a small admixture of the shells. Accordingly, the grinding is divided into bulk (ordinary) and varietal (complex). A varietal grinding depending on the amount of flour, obtained from one batch may be single, two and three varieties.

The resulting amount of flour of each variety should correspond to the established norm of its exit (the yield is called the amount of flour, expressed as a percentage of the mass of the recycled grain of the base humidity - 14.5%). Separate grain parties have different quality indicators. To obtain the flour of the standard quality of the batch of grain on the mill, sorted - make up the gross mixture. At the same time, humidity, ash, color, glass, gluten, and other grain indicators are taken into account. Preparation of grain to grinding is to remove impurities, cleaning the surface of the grain and conditioning of the grain mass. The weed and cereal mixture is removed using special grain-cleaning machines, metal impurities are removed on magnetic separators.

Flour production technology.

Flour plants are equipped with warehouses and grain elevators, warehouses for storing finished products. The production process on them is fully mechanized. In the technological process, the principle of samonek is widely used. The grain or intermediate products raised to the upper floor with mechanical (norions) or pneumatic transport, with the help of switchgear, enter the machines and then by gravitational (samotane) pipelines are sent to the vehicles below.
To obtain the flour of standard quality grain before pressing and conditioning and air conditioning. Prepare grain in two stages. The first stage is the purification of grain from the weed impurity in separators, trirah, dualspirators; extracting mineral impurities in stone separation machines; Washing grain in washing machines and getting it in silos. The second stage is an additional seal cleaning in separators, dualspirators, brush machines, moisturizing in moisturizing machines and abolishing.
From the grain-cleaning department, the grain enters the grinding, where roller machines are placed. The process in which the grain is gradually unfolded, and the grooms consisting of an endosperma with controversy shells are painted out of it, and the endosperm is partially crushed to the state of flour, called the dragon. In this process, four or six system of roller machines (I drani, II are routing, etc.) are involved in this process. The greater the system number, the smaller the cutting of the rifles at the rollers and the thinner slot (the distance between the rollers). In the products formed after each routing system, different sizes and unequal endosperma content. The following products are obtained: flour, krupki (fine, medium and large), dunes (mean between flour and small grooves). For separation by large, they are sent to sifting machines (sizing). Further, the grooves and dunes enter the sickening machines, sorting them in quality. Situer machines sort products using inclinedly installed sieve frames with reciprocating motion and air flow passing through sieves and products. The most strong-quality products containing mainly endosper are sent to roller machines where they are treated in flour. The grunts and dunst are molded with a consistent grinding with the screening of finished flour in grinding roller machines. This process is called grinding. The grooms with particles of the shell are sent to grinding roller machines equipped with rollers without rifle, then again for sorting and residently in the skewers. The process of processing the grooves containing the shell is called grinding.
All flour, obtained from working ravings, enters the control (to prevent foreign objects, grain shells, etc.). After control ravings, the flour is transmitted to the warehouse of irritable storage or packaged in bags. To increase the food value in the flour of the highest and first grades, vitamins B1, B2, and PP are added. The technological process on the flourolous plant is accompanied by the separation of dust. To capture it use the system of aspiration. At a certain concentration in the air, grain and flour dust are explosive.

Technological defects and marriage.

The reason for the occurrence of defects in the flour can be the use of poor-quality grains, violation of the manufacturing technology, non-compliance with the modes and storage time. The self-heating of flour is an increase in temperature in its mass due to internal physiological processes and poor thermal conductivity. Among the physiological processes that occur in croups and flour during self-heating, it is necessary to highlight the process of respiration and the development of microorganisms. At the same time, organoleptic figures of flour (color, smell, taste) are changed. Foreign smell of flour arises due to non-compliance with the trade neighborhood of their storage with the products that have the property to transmit the smell (fish, spices, soap, cologne, etc.). The reason for the appearance of an extraneous lift in these products may also be extraneous fragrant impurities in the grain to its processing.

With prolonged storage, especially in light, flour is discolored, darkens. Moisturizing flour is the cause of other defects. Such products can not be kept for a long time, they quickly deteriorate. Increased moisture of flour activates enzymes, increases the intensity of their respiration, self-heating, the development of microorganisms. Molding flour arises due to self-heating or storage in poorly ventilated rooms with high relative humidity - higher than 80%. Products acquire a shaft smell, acidity increases, their color becomes darker. Moldy flour is joined in lumps.

The flour cascy begins in the internal formation of the mass of the product due to the development of acid-lifted bacteria, primarily lactic acids. The caschair is more measured in flour and in the croups. Flour turnover is the result of fat oxidation.

Flour with elevated fat contents are rustled faster. The flour of the lower varieties has more particles of the embryo rich in fats, so it also hills faster. The decrease or loss of bunting croup arises with an increase in the clogging in them, and in flour (in particular lower grades) due to the large contents of the particles of the shells. It also occurs at high humidity. The ability of flour to lose bulk is partially or fully referred to as a seal or flattery.

Storing more characteristic for flour. With an increase in the duration of the storage, the likelihood of flour is increasing. Flour, which lost rampant due to the pressure of the upper reservoirs of products to the lower, is not used for long-term storage. If the flour is compacted and lose the flowability due to self-heating, the development of microorganisms and pests of bread reserves, it becomes unsuitable for use and are not allowed to implement. Defective eating flour with low bakery properties, for example, flour with small contents of gluten and low quality it.

Factors that preserve the quality of flour

Packaging and marking.

Packaging flour - according to GOST 26791 -89 regulates the requirements for packaging wheat and rye flour. In consumer packaging package in a net in kilograms: 1,000; 2,000 and 3,000- for flour. The allowable deviations of the net mass of individual packaging units should not exceed in percent: 1.0.

In the transport packaging, flour is packaged in new or used fabric grocery bags according to GOST 30090 and other regulatory and technical documentation that ensure the safety of products.

Bags must be no lower:

2 categories - for flour of soft vitreous wheat for pasta; Flour from solid wheat (durum) for pasta; The flour of the second grade of solid wheat (durum); wheat crushed grup;

Wallpaper wheat flour for local supplies are packaged in bags not lower than 4 categories. When transported by mixed railway - water vehicles or with overload from one rut to another flour packaged in new or used bags not lower than 1 category

In accordance with GOST R 51074-2003the manufacturer (Seller) is obliged to provide the consumer with the necessary and reliable information about food products, ensuring the possibility of their correct choice. This standard regulatorsProductsProductsMerin must contain the following information:

Product Name (for example, for flour: rye, rice, barley, corn, buckwheat, wheat bakery, wheat pancake, etc.);

Variety or number (if available);

The name and location of the manufacturer [Legal address, including the country, and, when incurred with the legal address, the address (a) of industries (A)] and the organization in the Russian Federation authorized by the manufacturer to accept complaints from consumers in its territory (if any);

Manufacturer's trademark (if available);

Net weight;

Product composition (except for single-component products);

Food additives, flavors, biologically active additives for food, ingredients of non-traditional products;

For vitaminized wheat bakery flour of the highest and first grades, the word "vitaminized" (large font);

The nutritional value;

Manufacturing date;

Storage conditions;

Shelf life;

Shelf life for corn, wheat, rice and Hercules;

The designation of the document, in accordance with which the product is made and can be identified;

Compliance confirmation information.

The same information is applied to labels attached to bags.

Storage and transportation.

The storage of flour is regulated according to GOST 26791.

The shelf life of flour establishes the manufacturer of products at ambient temperature not higher than 25 o C and relative humidity of air no higher than 70%.

The flour is kept in dry, well ventilated, not infected with the pests of bread reserves, warehouses in compliance with the sanitary rules approved in the prescribed manner.

The shelf life of soy deodorized flour with relative humidity of 60% is 12 months from the date of production.

The storage of flour can be carried out in unheated and heated warehouses. Long-term storage of flour is carried out in unheated warehouses, and the temperature in them depends on the season.

The flour intended for retail trade usually comes in bags. Each product entered the storage of the product is placed in a separate stack. The lower row of bags are placed on solid wooden sublinks to prevent spinning from contact with cold floors. The distance from the walls to the stack should be at least 0.5 m, and the passages between them should provide free access to each stack.

With long-term storage, the stack is no less than two times a year, be sure to change the upper and lower bags by places.

In stores, as a rule, they store relatively small pieces of flour, providing uninterrupted supply of the population within 10-45 days. The temperature is preferable not higher than 10-18 ° C. In stores it is necessary to strictly follow the commodity neighborhood, as the flour easily absorbs extraneous smells.

Flour is transported both in bags and internally.

When transporting small pieces of flour in bags, you can use conventional on-board cars, covering bags on top of a tarpaulous. For the mass transport of flour in bags, specialized road trains are used, the body of which is equipped with a lifting tipping metal riding attached on the sides to the sides of the spinages. Before loading and unloading, the spinages are removed from the side with which the body needs to be opened. Spivens of the opposite side serve as the axis of rotation of the top of the body. To the top of the body does not close spontaneously, a safety comb with a latch and a special retainer. The use of such road trains makes it possible to carry flour in bags for the sender's filling, completely eliminates the moisture from entering bags and spray flour during transportation. Such road trains can also be used in the carriage of sugar and cereals in bags.

For ingenious mass transport, flour is used by road trains - Mukovoz. The flour from the tank pneumatically is unloaded, for which the compressor is installed on the car chassis behind the cabin, providing pressure. Compressed air from the compressor on the air duct system enters the discharge nozzle, the aerial box installed inside the tank on the bottom closer to the discharge pipe. And in the top of the tank. The unloading capacity is 0.3-0.5 t / min. Due to the use of a pneumatic flour system, it can be supplied when unloading to a distance of up to 50 m and height up to 25m.

On the bakery, the road train is weighed and sent to unloading. The discharge nozzle of the tanks is connected to the receiving nozzle of the transport pipeline of the factory scene tower, the compressor is turned on and the compressed air is first fed to the discharge nozzle to purge the flexible pipeline, and then into the aeration box and tank. The flour falls into the discharge nozzle, where it picked up the jet of air entering the nozzle directly and is transported directly through the pipeline into the silo tower. The pressure gauge installed on the tank makes it possible to establish the ending ending. The use of automotive mills gives a significant economic effect. Reducing the loss of flour from spraying is about 3kg for each ton transmitted. In addition, the use of automotive mills is significantly reduced by the laboriousness of unloading and loading work.

Realization of flour.

The trends in the development of the European Union flock sector meets the world. Modern Russian mills meet all engineering requirements. A complex multifactor technological process, the saturation of enterprises by technological and auxiliary equipment, automated monitoring and management systems impose increased requirements for professional knowledge, organizational ability and a common cultural and intellectual level of engineers and technologists. Based on modern technology, mucomars reached a high level of implementation of the technological potential of flour. The export of our flour to Europe is 60%. Further development is aimed at creating multifunctional schemes, reducing the process, reduced operational and energy costs. Market conditions dictate the expansion of the range, including special varieties: for dietary and baby food, for flour confectionery, etc.

Falsification of flour.

Flour is a relatively cheap product, so its assortment falsification rarely occurs, mainly with market trading or small-winding delivery of flour-one-day flour.

In large milling enterprises, such cases are excluded, since along with intra-profitable inspection control, providing output of proper quality and assortment characteristics, the manufacturer's organization risks losing the image of a reliable business partner and its market segment.

The assortment falsification of flour in modern conditions is carried out due to the mixing of non-spice substitutes, mainly sand or bran. Methods known in pre-revolutionary Russia. Methods of assortment falsification with the help of chalk, lime, ash, as well as the flour of other species are practically not used, as many of these falsifications or are not available (for example, ash), or at a price, they differ little from wheat flour (so, prices Wheat, rye, corn, barley flour, gypsum and chalk are about the same), or easily detected with rubbing between fingers (lime). In addition, when adding chalk, gypsum, the lime of the counterfeit is easy to detect, adding an acid into aqueous suspension. In the presence of these alkaline substitutes, they are interacted with an acid and the rapid separation of carbon dioxide (C0 2). The wallerity falsification is carried out by partial or completely replacing the flour of the lower grade higher, as well as the addition of bran. To make the necessary white flour whiten.

Described by I. P. Thank you, but the use of technological nutritional supplements to eliminate certain flour defects (low quality and amount of gluten) is not falsified to improve the quality of the finished product, using the introduction of nutritional supplements to products in retail And does not require compulsory advances to consumers of all the features of the technological process.

Quantitative falsification takes place when implementing packaged flour in retail chain. In addition, the grain is possible quantitative falsification of flour when it is realized by whole packages (bags) without outweightening and opening the packaging by disadvantaged or fastening the bottom of the river sand or other substitute.

Evaluation of the quality of flour.

Organoleptic indicators.

Determining the quality of flour on organoleptic indicators, take into account their smell, taste, color, mineral impurities.

Taste Flour should be slightly sweet, without bitter or sour lift. Clearly pronounced sweet taste is not allowed, as it indicates that the flour was obtained from the sprouted grain. The flour and sour taste of flour testifies that there have been significant changes in the chemical composition. The bitter taste of the flour informs the seeds of the wormwood that fell into the grain during grinding.

Smellfresh flour is pleasant, weak. Mold, plower and other smells are not allowed. Foreign smells may appear in the flour due to various reasons. So, the shaggy and mold smells indicate the poorness of the grain from which the flour is obtained, or about non-relieves flour. Walking and garlic smell of flour give impurities of wormwood and garlic. With the damage to the flour heads in it appears a sealer smell. Foreign smells can go into flour when transporting and storing it in contaminated bags, as well as in the wagons in which there were highly smelling products. Some odors disappear when baking bread, others are transmitted to him. A flour having any extraneous tastes and smells is not allowed to implement and bakery.

The presence of mineral impurities Determined when chewing. The sensation of a crunch on teeth when chewing flour cause crushed mineral impurities (sand, pebbles, etc.), which fall into flour if the grain was poorly purified. The sensation of the crunch on the teeth is not allowed.

Color Depends on the type and variety of flour. According to the standard, each variety of flour must have a certain color. So, white or white with a cream tint color must have extra and higher flour wheat bakery and Types m 45-23; M 55-23; MK 55-23 Wheat Flour General Purpose. White or cream with a yellowish tint color is characteristic of baking baking, but white or white with a yellowish tint - for bakery flour 1st grade, as well as general purpose flour M75-23; MK 75-23; M 100-25. The presence of a certain amount of shell particles in the flour of the 2nd grade gives white blooming yellow or grayish tint. The same color is characteristic of general purpose flour M 125-20 and M 145- 23. The bulk bakery flour has a white color with a yellowish or grayish tinge and well-visible particles of grain shells. Higher varieties of flour are always lighter, and the lowest are darker with the presence of shell particles. This makes it possible to quickly determine the variety of flour, comparing it with references - samples of a certain variety. However, such a setting of the variety gives only an approximate result, since, in addition to the presence of the shells, many other factors affect the color of flour. Among them are essential, natural features of grain are important: the content of pigments, the glassy endosperma and even the mineral composition. The color of the flour depends also on the degree of chopped particles. Thus, a thin flour consisting of small particles seems lighter than flour consisting of larger particles that absorb light.

Physical and chemical indicators.

Physico-chemical indicators of flour consider moisture, whiteness, ash content, grinding size, quantity and quality of crude gluten (for wheat flour), the contents of metal magnetic impurities, infection and contamination by the pests of bread reserves. The moisture of flour should not exceed 15.0%. This indicator is not only crucial for storing flour, but also affects the bread yield. The whiteness of the top grade flour should be not lower than 54 conditional units of the RZ - BPL, 1st - from 36 to 53, 2nd - 12-35. In the wallpaper flour, it is not limited. The ashty of flour is an indicator of its variety. According to the requirements of standards, it should not exceed%: the highest grade - 0.55, 1st - 0.75, 2nd - 1.25, upholstery - 2.0%. Maintenance of flour grinding has a large technological value, it is determined by sifting on the corresponding sines. A flour is valued in the bread accumulation, which has homogeneous particles for the sizes that form it. In wheat flour, standards ignore the amount and quality of raw gluten. The amount of gluten is determined by laundering it manually or with the help of the device, and the quality is behind the color, odor, elasticity, stretchability. The amount of raw gluten of the flour of the highest grade should not be lower in 24%, the 1st - 25, 2nd - 21, upholstery - 18%. The contents of metal magnetic impurities in flour cannot exceed 3 mg per 1 kg.

Infection of flour pests of bread reserves is not allowed.

In flour, the permissible level of toxic elements is normalized (lead, cadmium, arsenic, mercury, copper, zinc), mycotoxins (Aflatoxin B1, Zealenone, etc.), radionuclides and pesticides.

Chemicals. Humidityflour is an important indicator of its quality, determines the preserves of flour and its bakery properties. The moisture of flour should not exceed (in%): for rye and wheat- 15, soy - 9-10.

Asil flourcharacterizes the content of minerals in it. This indicator depends on the variety of flour: the higher its grade, the sustainment is less. Thus, the ash content of wheat flour should be (in%, no more): kits - 0.60, of the highest grade - 0.55, 1st - 0.75, 2nd - 1.25, wallpaper - 2.

Largenessthe grinding characterizes the degree of grinding of flour. Determine it with sifting through silk sieve or sieve from a wire mesh with various cell sizes. For example, wheat flour is allowed (in%.): The residue of flour on silk sieve No. 35 is not more than 5, and the passage through Sieve No. 43 is at least 80, etc.

Quantity and quality raw gluten- An important indicator that causes the bakery and pasta merchants of wheat flour. The gluten is an elastic mass generated from the swollen proteins of wheat flour when the dough is stuck. The amount of gluten in wheat bakery flour must be (in%, not less): in the highest grade - 28, in 1-m - 30, in 2-m - 25, in the wallpaper - 20.

The quality of gluten is determined by color (light, gray, dark) and elasticity. With an increase in the content of gluten in the flour, such indicators of the quality of products from it are improved, as elasticity, breakthiness of the crumb and bread. Pasta improves surface condition, they become more durable.

Rye flour proteins gluten do not form.

Infectionthe pests of bread reserves are not allowed. Content metal Powerthere must be no more than 3 mg per 1 kg of flour.

Security indicators.

Security requirements are provided for by the standards for flour.

table 2

Conclusion.

In conclusion, I would like to say about the bakery properties of flour. Bakery properties of wheat flour are determined by the following indicators:

color of flour and its ability to darke in the cooking process;

structural and mechanical (rheological) properties of the test or crude gluten (strengths) and the degree of their change in the process of testing;

water absorption capacity, i.e., the amount of water that is necessary for the formation of the test with optimal structural and mechanical properties;

gas-forming ability, i.e., the ability of flour to form in the fermentation of the test (for a certain period); one or another amount of carbon dioxide;

autolithic activity, i.e., the ability to decompose the complex substances of flour on simpler water-soluble products under the action of their own flour enzymes.

The bakery properties of rye flour are mainly determined by the condition of its carbohydrate-amylase complex. The starch of rye flour compared to wheat starch is less resistant to heating and hydrolytic processes.

Rye starch is brazed already at a temperature of 55 ° C; Castryxerized starch is easily hydrolyzed by amylolytic enzymes.

Rye flour, even obtained from the grain of normal quality, in contrast to wheat flour contains active a-amylase, which causes dextrization of starch in the process of baking bread. Grain rye more easily germinates than wheat grain, and autolytic activity achieves values \u200b\u200bdangerous for the quality of bread. The balls of rye bread with an elevated dextrin content becomes sticky, often the seal appears in it, emptiness appears. Cork bread from flour with high autolytic activity Dark, with cracks and undermines. Sometimes the crust lags behind the ball.

To estimate the bakery properties of rye flour, autolytic activity is determined, since it characterizes the condition of the carbohydrate-amylase complex, on which these properties depend.

The autolytic activity of rye and wheat flour is determined by the following methods: on an autolytic sample; By changing the viscosity of a water-flour suspension in various ways.

The autolytic activity of flour is expressed by the percentage of water-soluble substances in terms of the dry matter of flour. The content of water-soluble substances is measured after heating the water-flour suspension under certain conditions favorable for the action of hydrolytic enzymes. Water soluble substances formed at the same time, consist of dextrins, as well as protein hydrolysis products and other complex substances flour.

A great distribution in many countries to evaluate the autolytic activity and bakery properties of flour was the Hagberg method, at which the number of drops (viscosity indicator) is determined.

The higher the autolytic activity of flour, the lower the viscosity of the suspension and, accordingly, below the value of the number of fall (in seconds). For rye wallpaper flour, the number of falling should be at least 105 s, for the riding - 155 s.

Bakery properties of rye flour dependes on the state of the protein-proteinase complex. The structure of protein substances and their hydrophilicity affect the viscosity of the rye test, but this dependence is not studied enough. Significantly increase the viscosity of the dough carbohydrate mucus, the content of which in rye flour is significantly. However, the effect of protein substances and pentosans on the bakery properties of flour is definitely not installed.

Bibliography.

Gavrichenkov D.N., Economics, Organization and planning of flourishing production, M., 1957.

Gerasimova V.A. Products and examination of taste products Tutorial for university students / V.A. Gerasimova, E.S. Belokurov, A.A. Dutchov. - St. Petersburg [and others]: Peter, 2005. - 396 p.: Il.

Zharikova G.G. Microbiology of food products. Sanitation and hygiene: Tutorial for students studying in the specialty "commodity and expertise of goods" / G.G. Zharikova. - Moscow: Academia, 2005. - 299 with

Kazantseva N.S. Food Products: Tutorial. - M.: Publishing and trading corporation Dashkov and K0. - 2007. - 400 p.

Kondrashova E.A., Konik N.V., Peshkova T.A. Food Products: Tutorial. - M.: Alfa-M: Infra-M, 2007. - 416 p.

Krishtatovich V.I. Methods and technical support of quality control (foodstuffs): Tutorial: For students of cooperative higher educational institutions in the specialty "Merchant and expertise of goods (by applications)" / V. I. Krishtatovich, S. V. Kolobov. - Moscow: Dashkov and K °, 2006. - 122 p.:

Nikolaev MA Theoretical foundations of the merchant: Textbook for universities: For students of higher educational institutions, students studying in the specialties "Merchant and expertise of goods" and "Commerce" / M.A. Nikolaev. - Moscow: Norm, 2006. - 437 with

Timofeeva V.A. Food Products / V.A. Timofeyev. Textbook. Ed - e 5th, extra. and a perception. -Rostov N / D: Phoenix 2005. - 416 p.

Nilova L.P. Products and Examination of the Comnted Goods: Tutorial. - SPB: Gore, 2005. - 416c. : IL.

Egorova G.A. Technology flour. Circular technology. - 4th ed., Pererab. and add. - M.: Koloss, 2005. - 296C.: IL. - (textbooks and studies. Manuals for students Higher. Studies. Institutions).

Application.

Attachment 1

Quality indicators of wheat bakery flour

Appendix 2.

Quality indicators of wheat flour of general purpose

Nitrogen and protein substances

Nitrogenous substances Flour mainly consist of proteins. Netherless nitrogenous substances (amino acids, amides, etc.) are contained in small quantities (2-3% of the total mass of nitrogen compounds). The higher the yield of flour, the more nitrogenous substances and non-protein nitrogen contain in it.
Wheat flour squirrels. In the flour, simple proteins are predominous proteins. Flour proteins have the following fractional composition (in%): Prolaminones 35.6; bugness 28.2; Globulins 12.6; Albumin 5.2. The average content of protein substances in wheat flour 13-16%, an insoluble protein of 8.7%.
Prolamines and bugure of various cereals have their own features in the amino acid composition, various physicochemical properties and different names.
Prolamines of wheat and rye are called glyadines, prolamin barley - Gordin, Prolamin corn - zine, and buggy wheat - glutenin.
It should be borne in mind that albumin, globulins, prolaminones and bugness are not individual proteins, but only protein fractions secreted by various solvents.
The technological role of flour proteins in the preparation of bread products is very large. The structure of protein molecules and physico-chemical properties of proteins determine the rheological properties of the test, affect the form and quality of products. The nature of the secondary and tertiary structure of the protein molecule, as well as the technological properties of flour proteins, especially wheat depends on the ratio of disulfide and sulfgchdril groups.
When the test of the test and other semi-finished products, proteins swell, adsorbing most of the moisture. Large hydrophilicity is characterized by proteins of wheat and rye flour capable of absorbing up to 300% of water from their mass.
Optimum temperature for swelling of gluten proteins 30 ° C. Glyadinovaya and glutening gluten fractions, isolated separately, differ in structural and mechanical properties. The mass of hydrated bugness briefly stretching, elastic; Glyhadina liquid weight, viscous, devoid of elasticity. The gluten formed by these proteins includes the structural and mechanical properties of both fractions. When baking bread, protein substances are exposed to thermal denaturation, forming a durable bread frame.
The average content of raw gluten in wheat flour is 20-30%. In various lots of flour, the content of raw gluten fluctuates in. Wide limits (16-35%).
The composition of gluten. Crude gluten contains 30-35% of dry substances and 65-70% moisture. Dry gluten substances by 80-85% consist of proteins and various substances flour (lipids, carbohydrates, etc.), with which glyadin and glutenin react. Gluten proteins are associated about half of the total number of flour lipids. The composition of the gluten protein includes 19 amino acids. Glutamic acid prevails (about 39%), proline (14%) and leucine (8%). Gluten of different quality has the same amino acid composition, but the variety of molecules. The rheological properties of gluten (elasticity, elasticity, extensibility) is largely determined by the baking dignity of wheat flour. The theory is common about the value of disulfide bonds in the protein molecule: the greater the disulfide bonds occurs in the protein molecule, the higher the elasticity and below the stretchability of gluten. In weak gluten of disulfide and hydrogen bonds, less than in strong.
Rye flour squirrels. According to the amino acid composition and the properties of rye flour protein differ from wheat flour proteins. Rye flour contains many water-soluble proteins (about 36% of the total mass of protein substances) and saline-rich (about 20%). The prolaminic and bugness fraction of rye flour is significantly lower by mass, under normal conditions gluten do not form. The total content of protein substances in rye flour is slightly lower than in wheat (10-14%). In particular conditions from rye flour, a protein mass can be isolated, reminiscent of anti-elasticity and stretching gluten.
Hydrophilic properties of rye proteins are specific. They quickly swell when mixing flour with water, and a significant part of them swells unlimited (peptisted), turning into a colloidal solution. The nutritional value of rye flour proteins is higher than that of wheat proteins, since they contain more indispensable amino acids in nutrition, especially lysine.

Carbohydrates
In the carbohydrate complex, the flour dominates the highest polysaccharides (starch, fiber, hemicellulose, penosany). In a small amount of flour contains sugar-like polysaccharides (di- and trisaccharides) and simple sugars (glucose, fructose).
Starch. Starch is the most important carbohydrate flour, contains in the form of grains of 0.002 to 0.15 mm. Size, shape, ability to swell and tightling starch grains are different for flour different types. The size and intake of starch grains affects the dough consistency, its moisture intensity and the content of sugar in it. Small and damaged grains of starch are rapidly precipitated in the process of cooking bread than large and dense grains.
In starch grains, besides starch itself, there is a minor amount of phosphorus, silicon and fatty acids, as well as other substances.
The structure of grains of starch crystal, thin corrosion. Starch is characterized by a significant adsorption capacity, as a result of which it can bind a large amount of water even at a temperature of 30 ° C, i.e. at the temperature of the test.
The starch grain is inhomogeneously, it consists of two polysaccharides: amylose, forming the inner part of the starch grain, and amylopectin, which makes it an outdoor part. The quantitative ratios of amylose and amylopectin in the starch of various cereals are 1: 3 or 1: 3.5.
Amilose differs from amylopectin less molecular weight and simpler structure of the molecule. The amylose molecule consists of 300-800 glucose residues forming direct chains. Amopectin molecules have a branched structure and contain up to 6,000 glucose residues. When heating starch with water, amylozes passes into colloidal solution, and amylopectin swells, forming a hub. Full melting flour starch, in which its grains lose shape, is carried out with the ratio of starch and water 1: 10.
Clasting, starch grains increase significantly in the amount, become loose and more compliant effects of enzymes. The temperature in which the viscosity of the starch jelly is the highest, is called the cooling temperature of starch. The challenge temperature depends on the nature of starch and from a number of external factors: pH of the medium, the presence of electrolyte and others.
Clasting temperature, viscosity and speed of aging starch tires from starch different types of non-etinakov. Rye starch is brazed at a temperature of 50-55 ° C, wheat at 62-65 ° C, corn at 69-70 ° C. These features of starch are of great importance for the quality of bread.
The presence of a cooking salt significantly increases the cooling temperature of starch.
The technological value of the starch flour in the production of bread is very large. From the state of starch grains, the water absorption ability of the test, the processes of its fermentation, the structure of the bread crumpled, taste, aroma, the porosity of the bread, the speed of the products are largely dependent. Starch grains when the dough kneading is associated with a significant amount of moisture. Especially large water absorption capacity of mechanically damaged and small starch grains, as they have a large specific surface. In the process of fermentation and proofing dough part of starch under the action of 3-amylases
It is precipitated by turning into maltose. The formation of maltose is necessary for normal fermentation test and quality of bread.
When baking bread starch is brazed, tying up to 80% of moisture in the test, which ensures the formation of a dry elastic meal of bread. During the storage of bread, the starch Cleaster is exposed to aging (synerresis), which is the main cause of cruising bread products.

Cellulose. The fiber (cellulose) is in the peripheral parts of the grain and therefore in large quantities is contained in the flour of high outputs. The wallpaper flour contains about 2.3% of the fiber, and in the flour of wheat higher grade 0.1-0.15%. The fiber is not absorbed by the human body and reduces the nutritional value of flour. In some cases, the high fiber content is useful, as it accelerates the peristaltics of the intestinal tract.

Hemicellulose. These are polysaccharides belonging to Penotosan and hexoams. In physical and chemical properties, they occupy an intermediate position between starch and fiber. However, the human hemicellulose is not absorbed by the human body. Wheat flour depending on the variety has different content of penosenov - the main part of the hemicellulose.
The top grade flour contains 2.6% of the total amount of grain pentosans, and in a variety II flour - 25.5%. Penotosan is divided into soluble and insoluble. Insoluble pentosans swell well in water, absorbing water, in an amount exceeding their mass 10 times.
Soluble pentosas or carbohydrate mucus give very viscous solutions that are under the influence of oxidizing agents to dense gels. Wheat flour contains 1.8-2% of mucus, rye - almost twice as much.

Lipids
Lipids are fats and zero-like substances (lipoids). All lipids are insoluble in water and soluble in organic solvents.
The total content of lipids in general wheat grain is about 2.7%, and in wheat flour 1.6-2%. In the flour lipids are located both in free state and in the form of complexes with proteins (lipoproteins) and carbohydrates (glycolipids). Recent studies have shown that lipid gluten liplons are significantly affected by its physical properties.

Fats. Fats - glycerol esters and high molecular weight fatty acids. In wheat and rye flour, various varieties contain 1-2% fat. Fat that is in flour has a liquid consistency. It consists mainly of glycerides of unsaturated fatty acids: oleinova, linoleic (mainly) and Linolenova. These acids have a high nutritional value, they are attributed to vitamin properties. The hydrolysis of fat during the storage of flour and further conversion of free fatty acids significantly affect the acidity, the taste of flour and the properties of gluten.
Lipoids. Flour lipoids include phosphatides - glycerol ethers and fatty acids containing phosphoric acid connected to any nitrogen base.

The flour contains 0.4-0.7% of phosphatides belonging to the lecithin group in which Holine is a nitrogen base. Lecitines and other phosphatides are characterized by high nutritional value and have a large biological value. They easily form connections with proteins (lip-proteid complexes), playing an important role in the life of each cell. Lecitines are hydrophilic colloids, well swelling in the water.
As surfactants, lecithins are also good food emulsifiers and bread improvers.

Pigments. Karotoids and chlorophyll are soluble in firals in fats. The color of carotenoid pigments of flour yellow or orange, and chlorophyll - green. Carohythoids possess provitamin properties, as they are able to turn into vitamin A. in the animal organism
The most famous carohydoids are unsaturated hydrocarbons. When oxidizing or restoring, carotenoid pigments go into colorless substances. On this property, the process of whitening wheat varietal flour used in some foreign countries is founded. In many countries, flour whitening is prohibited, as it reduces its vitamin value. With fatty-soluble vitamin flour is vitamin E, the remaining vitamins of this group in the flour are practically absent.

Minerals
The flour consists mainly of organic substances and a small amount of mineral (asol). Mineral grains are focused mainly in alaron layer, shells and buds. Especially many minerals in alaron layer. The content of mineral substances in endosperm is small (0.3-0.5%) and rises from the center to the periphery, so ash content serves as a variety of flour.
Most of the minerals of flour consists of phosphorus compounds (50%), as well as potassium (30%), magnesium and calcium (15%).
There are various trace elements (copper, manganese, zinc, etc.) in insignificant quantities. The iron content in the ash of different varieties of flour 0.18-0.26%. A significant proportion of phosphorus (50-70%) is represented as a fitting - (sa - mg - inosphosphoric acid salt). The higher the variety of flour, the less mineral substances are in it.

Enzymes
In grains of bread cereals, a variety of enzymes focused mainly in the embryo and peripheral parts of the grain are contained. In view of this, the flour of high yields are contained more than in low yields.
Enzyme activity from different batches of flour of the same variety is different. It depends on the conditions of growth, storage, drying and conditioning modes of grain before a stamp. Increased activity of enzymes was marked in flour obtained from a non-deserted, sprouted, frostic or brutal-bug-bug of grain. The drying of the grain with severe mode reduces the activity of enzymes, when storing flour (or grain), it also decreases slightly.
Enzymes are active only with sufficient humidity of the medium, so when storing flour with humidity 14.5% and below the action of enzymes is very poorly manifested. After the kneader in semi-finished products, enzyme reactions begin in which hydrolytic and redox flour enzymes participate. The hydrolytic enzymes (hydrolase) decompose the complexes of flour into simpler water-soluble hydrolysis products.
It is noted that proteolysis in wheat test is activated by substances containing sulfhydryl groups, and other substances with reducing properties (cysteine \u200b\u200bamino acid, sodium thiosulfate, etc.).
Substances with opposite properties (with oxidizing properties) are significantly hampered proteolysis, strengthen gluten and the consistency of wheat test. These include calcium peroxide, potassium bromate and many other oxidizing agents. The effects of oxidizing agents and reducing agents on the process of proteolysis already affects the very small dosages of these substances (hundredths and thousandths of% from the mass of flour). There is a theory that the influence of oxidizing agents and reducing agents on proteolysis is explained by the fact that they change the ratio of sulfhydryl groups and disulfide bonds in the protein molecule, and the enzyme itself. Under the action of oxidizers, disulfide bonds, strengthening the structure of the protein molecule, are formed. Restorers tear these bonds, which causes a weakening of gluten and wheat test. The chemistry of the action of oxidizing agents and reducing agents to proteolysis is not completely installed.
The autolytic activity of wheat and especially rye flour serves as the most important indicator of her bakery. Autolithic processes in semi-finished products during their fermentation, proofing and baking should proceed with a certain intensity. With an elevated or low auto-lithic flour activity, the rheological properties of the test and the nature of the fermentation of semi-finished products are changed, various bread defects arise. In order to regulate autolytic processes, it is necessary to know the properties of the most important flour enzymes. The main hydrolytic enzymes of flour include proteolytic and amylolytic enzymes.

Proteolytic enzymes. They act on proteins and their hydrolysis products.
The most important group of proteolytic enzymes - proteinases. Papain type proteinases are contained in the grain and flour of different cereals. Optimal indicators for the action of grain proteases are pH 4-5.5 and the temperature of 45-7 ° C-
In the fermentation of the test, grain proteinases cause partial protein proteos.
The intensity of proteolysis depends on the activity of proteinases and the flexibility of proteins by the action of enzymes.
Flour proteinases obtained from the grain of normal quality are little active. Increased activity of proteinases is observed in flour cooked from the sprouted grain and especially from grain affected by a bug-bug. The saliva of this pest contains strong proteolytic enzymes penetrating with grain bite. During fermentation in the dough prepared from normal quality flour, the initial stage of proteolysis occurs without a noticeable accumulation of water-soluble nitrogen.
In the process of preparation of wheat bread, proteolytic processes adjust, changing the temperature and acidity of semi-finished products and adding oxidizers. Proteoliz somewhat slows down salty salt.

Amylolytic enzymes. These are p- and a-amylases. R-amylase is found both in the sprouted grains of bread cereals and in the grains of normal quality; A-amylase is contained only in sprouted grains. However, a noticeable amount of active a-amylase was found in a rzhan grain (flour) of normal quality. A-amylase refers to metalloproteins; The composition of its molecules includes calcium, p- and a-amylases are in the flour mainly in the protein substances associated with protein substances and are cleaved after proteolysis. Both amylases are hydrolyzed starch and dextrins. The mechanically damaged grains of starch mechanically damaged by amylases are most easily decomposed, as well as stacker starch. The works of I. V. Glazunov found that during the precipitation of dextrins R-amylase forms 335 times more Maltose than with starch precipitation. Native starch is hydrolyzed by p-amylase very slowly. R-amylase, acting on the amylose, turns it completely to Maltose. When exposed to amylopectin p-amylase, Maltose clears only from the free ends of glucoside chains, causing hydrolysis 50-54% of the amount of amylopectin. High molecular decrees formed while preserve the hydrophilic properties of starch. A-amylase rolls off the branching of glucosida chains of amylopectin, turning it into low molecular weight dextrins, not painted with iodine and devoid of hydrophilic properties of starch. Therefore, under the action of A-amylase, the substrate is significantly diluted. The dextrins are then hydrolyzed by a-amylase to maltose. The thermolability and sensitivity to the pH of the medium in both amylases are different: a-amylase compared with (3-amylase is more thermal resistant, but more sensitive to acidification of the substrate (reduction of pH). P-amylase is most active at pH of the medium -4.5-4, 6 and a temperature of 45-50 ° C. At a temperature of 70 ° C, P-ami-laza is inactivated. The optimal temperature of A-amylase is 58-60 ° C, pH 5.4-5.8. The effect of temperature on the activity of A-amylase depends on The reaction of the medium. With a decrease in the pH, both the temperature optimum and the inactivation temperature of A-amylase is reduced.
According to some researchers, the amylase flour is inactivated in the process of baking bread at a temperature of 80-85 ° C, however, some work show that in the wheat bread, a-amylase is inactivated only at a temperature of 97-98 ° C.
A-amylase activity is significantly reduced in the presence of 2% sodium chloride or 2% calcium chloride (in an acidic environment).
P-amylase loses its activity when exposed to substances (oxidizing agents), converting sulfhydryl groups into disulfide. Cysteine \u200b\u200band other preparations with proteolytic activity are activated by p-amylase. Heaving the heating of a water-flour suspension (40-50 ° C) for 30-60 minutes increases the activity of p-amylase flour by 30-40%. Heated to a temperature of 60-70 ° C reduces the activity of this enzyme.
The technological value of both amilas is different.
During the fermentation of the dough p-amylase, some part of the starch is precipitated (mainly mechanically damaged grains) with the formation of maltose. Maltose is necessary to obtain loose dough and the normal quality of products from wheat varietal flour (if sugar is not included in the product recipe).
The precipitating effect of p-amylase on starch increases significantly when starch islaisted, as well as in the presence of A-amylase.
Dextrins formed by A-amylase are precipitated by R-amylase much easier than starch.
Under the action of both amylases, starch can be hydrolyzed completely, while one p-amylase hydrolyzys it by about 64%.
The optimal temperature for A-amylase is created in the dough when baking bread from it. Increased activity of A-amylase can lead to the formation of a significant amount of dextrins in the crumb of bread. Low molecular weight dextrins poorly associate moisture balls, so it becomes sticky and frightened. The activity of a-amylase in wheat and rye flour is usually judged by the autolytic activity of flour, determining it by the number of fall or on an autolytic sample. In addition to the amylolytic and proteolytic enzymes on the properties of flour and the quality of bread, other enzymes are influenced: lipase, lipoxygenase, polyphenoloxydase.

Lipasa. Lipasa breaks fats for flour when stored on glycerin and free fatty acids. In wheat grain, the activity of the lipase is low. The greater the yield of flour, the higher the comparative activity of the lipase. The optimum of the grain lipase is at pH 8.0. Free fatty acids are the main oxygening substances of flour. They may be subjected to further transformations affecting the quality of flour - dough - bread.
Lipoxygenase. Lipoxygenase refers to redox flour enzymes. It catalyzes the oxidation of air oxygen by some unsaturated fatty acids, turning them into hydropercy. The most intensively lipoxygenase oxidizes linoleum, arachidone and linolenic acids, which are part of the grain fat (flour). In the same way, but more slowly, lipoxygenase acts in the composition of native fatty acids.
The optimal parameters for the action of lipoxygenase is the temperature of 30-40 ° C and the pH of the medium 5-5.5.
Hydroperies, formed from fatty acids under the action of lipoxygenase, themselves are strong oxidizers and have an appropriate effect on gluten properties.
Lipoxygenase is contained in many cereals, including rye grains and wheat.
Polyphenoloxidase (tyrosinease) catalyzes the oxidation of tyrosine amino acids with the formation of dark-grinding substances - melanins, causing a darkening of the crumb of bread from varietal flour. Polyphenoloxidase is mainly contained in the flour of high outputs. In wheat flour II of the variety, there is a great activity of this enzyme than in the flour of the highest or variety. The ability of flour to darkening in the process of processing depends not only on the activity of polyphenoloxydase, but also on the content of free tyrosine, the amount of which in the flour of normal quality is insignificant. Tyrosine is formed during the hydrolysis of protein substances, so flour from the sprouted grain or affected by a bug-bug, where proteolysis goes intensively, has a high ability to accommodate (almost two times higher than that of normal flour). The acid optimum of polyphenol oxidase is in the zone of pH 7-7.5, and temperature - at 40-50 ° C. At pH below 5.5 polyphenoloxidase is inactive, therefore, when processing flour, having the ability to accommodate, it is recommended to increase the acidity of the dough at the required limits.