2015, № 1 (176)

Tarasenko S.S. OPTIMIZATION OF THE PROCESS OF PREPARATION OF DURUM WHEAT FOR PASTA MILLINGFor the purpose of rational use of grain durum wheat, studies have been conducted qualitative characteristics, as well as the kinetics of water absorption of durum wheat grains of different fractions of size. On the basis of researches the optimum process flow diagram for preparation of grain pasta flour.Key words: durum wheat flour pasta, grain fractionation, kinetics of water absorption, the hydrothermal treatment regimes.

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References:

1. Tarasenko, S.S. Effect of fines grain durum wheat on the technological properties / S.S. Tarasenko // Bakery. — 2000. — №7. — C. 18-19.

2. Tarasenko, S.S. The dependence of the quality of grain durum wheat "Durum" from the size / S.S. Tarasenko // Proceedings of the 2nd International Conference "Grain Office properties in the technology of flour, cereals and animal feed." — M .: 2000. — C. 99-100.

About this article

Author: Tarasenko S.S.

Year: 2015

Editor-in-chief

Sergey Aleksandrovich
MIROSHNIKOV

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