Articles

The Mechanoaktivated Organic Powder from the Secondary Grain Resources and Their Use in the Foodstuff Production

Авторы:

Lavrova L. Yu.

Аннотация:

Nowadays the Technical Regulations of the Customs Union TR US 015/2011 “About the grain safety” is adopted. However, while using modern equipment and technologies the considerable part of the processed grain raw materials goes to the waste which structure is rich of a number of biologically active agents. Therefore, a problem of the transfer of agricultural raw materials manufacturing process to a wasteless cycle transfer seems to be an actual aim of the modern foodstuff manufacture. One of the serious problems of the secondary grain resources use in the foodstuff production is the difficulty of their mechanical processing. The use of micronizing by the dry mechanoactivation method is suggested. The physics of the accumulating process of the material and phenomenon potential energy occurring in organic polymer due to the considerable mechanical impact application are considered. The oat and wheat bran, and wheat germs oilseed meal were chosen for the research. The received mechanoactivated organic powder was studied by the organoleptic, physical and chemical figures of merit, the microbiological and hygienic safety profile. Admixing bakery with the organic powder from the secondary grain resources instead of the wheat flour proved to boost the final product quality in comparison with the control samples. The microbiological analysis has shown the TR US 015/2011 “About the grain safety” conformance of developed bakery products. All necessary technological documentation for the new products was elaborated. As a result of the conducted research, the possibility to receive organic powder from the secondary grain resources by the dry mechanoactivated method and to use it in the bakery product technologies in order to expand the assortment, improve the quality, increase the final product nutrition value and also solve the problem of the rational grain waste application was proved.

Keywords:

mechanoactivation; organic powder; secondary grain resources; bakery products