Open AccessDetermination of the dependence of the level of food use of wheat gluten on the degree of its peeling
Author(s) -
A. V. Anisimov
Publication year - 2022
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/1010/1/012166
Subject(s) - gluten , degree (music) , grinding , bran , wheat gluten , mathematics , index (typography) , statistics , food science , materials science , agricultural engineering , composite material , chemistry , computer science , physics , engineering , acoustics , organic chemistry , raw material , world wide web
The article analyzes the level of food use of grain components during varietal grinding, in particular gluten, and the effect of peeling before grinding on it. A criterion indicator of the level of food use of gluten is proposed, taking into account its losses with bran. The dependence of the criterion index on the degree of peeling (% of the shutter opening at the outlet of the peeling machine δ z ) was experimentally obtained and its optimal value was determined η cl = 77.3% at δ z = 70%, taking into account the technological feasibility of the peeling process.