2014, № 9 (170)

Tarasenko S.S., Vladimirov N.P. INFLUENCE OF FINE FRACTION OF WHEAT GRAIN TO EFFECTIVENESS OF BREAK PROCESSFor the purpose of rational use of grain durum wheat was conducted research technological characteristics of different fractions of wheat grain size, as well as the effect of fines on the effectiveness of ragged process. Based on the studies presented recommendations for the selection of fines to increase grain output white flour. Key words: durum wheat, pasta flour, fines, ragged process index of technological efficiency.

Download

References:

1. Rules of the organization and management of the process for mills / All-Union. sience-research. Inst of grain and products of its processing (VNIIZ). — M.: VNPO Zernoprodukt, 1991 — Part 1. — P. 75

2. Tarasenko, S.S. Effect of the fine fraction of durum wheat grain on the technological properties / S.S. Tarasenko // Bakery. — 2000. — №7. — P. 18–19.

3 Tarasenko, S.S. The dependence of the grain quality of durum wheat "Durum" on the size / S.S. Tarasenko / Proceedings of the 2nd International Scientific Conference "Management of quality grain in the technology of flour, cereals and animal feed." — M.: 2000 — S. 99–100.

About this article

Authors: Tarasenko S.S., Vladimirov N.P.

Year: 2014

Editor-in-chief

Sergey Aleksandrovich
MIROSHNIKOV

© Электронное периодическое издание: ВЕСТНИК ОГУ on-line (VESTNIK OSU on-line), ISSN on-line 1814-6465
Зарегистрировано в Федеральной службе по надзору в сфере связи, информационных технологий и массовых коммуникаций
Свидетельство о регистрации СМИ: Эл № ФС77-37678 от 29 сентября 2009 г.
Учредитель: Оренбургский государственный университет (ОГУ)
Главный редактор: С.А. Мирошников
Адрес редакции: 460018, г. Оренбург, проспект Победы, д. 13, к. 2335
Тел./факс: (3532)37-27-78 E-mail: vestnik@mail.osu.ru