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Influence of wheat grain preparation method on the quality and safety indicators in the technology of grain bread

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The effect of soaking the grains of wheat in sodium chloride solution on the amount of mesophyllic aerobic and facultative anaerobic microorganisms (QMAFAnM), molds and yeasts, as well as major grain quality indicators (humidity, quantity and quality of gluten, falling number) is investigated. The experiment was carried out at the temperature of 20±2° C for 24 hours at 1:1 ratio of grain and liquid. Sodium chloride solution at the concentration of 1; 1.5 and 2% by weight of grain (test samples) and water (control samples) were used for soaking. It is found out that grain soaking in the above dosages of sodium chloride results in the reduction of microorganisms’ growth: QMAFAnM - by 42–63%, molds — by 60–67%, yeast — by 1–56% compared with the control samples. Soaking in sodium chloride solutions, compared with soaking in water, gives a lesser reduction of gluten initial value (by 1 and 3% on the average respectively), gluten quality remaining the same while using the former and deteriorating while using the latter. Reduced incidence index number comes to a lesser extent compared with soaking corn in water (at 69 and 6–22%, respectively). The practicability of wheat sodium chloride solution use for wheat grain soaking at the concentration of 1.5–2% by weight of the grain is shown. The technique under investigation reduces microbial contamination greatly and has a positive effect on protein-proteinase and carbohydrate-amylase complex of grain.

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