Technology of processing buckwheat grain into groats. Processing of buckwheat into flour and flakes. Alternative use of buckwheat husk Equipment buckwheat cleaning

Two types of products are produced from buckwheat - core and passed. The core is a groat from a whole kernel that does not pass through a sieve with a hole size of 1.6x20 mm, did - a groat from a crushed kernel: the passage of a sieve is 1.6x20 mm and the sieve exits No. 08.

Buckwheat products are of high nutritional and biological value. In terms of protein content, they occupy one of the first places among cereal products, and in terms of the degree of balance of essential amino acids, they occupy the first place. The fat content in buckwheat is quite high (up to 2.6%), and buckwheat lipids are rich in many biologically active substances, in particular, tocopherols. According to the content of tocopherols, buckwheat lipids occupy a leading place among cereal crops. It is the high content of tocopherols, some forms of which are antioxidants, that explains the good stability of buckwheat during storage. Buckwheat contains a lot of vitamins Bb B2 and PP, as well as a number of important mineral components - iron, calcium, phosphorus.

Buckwheat grain differs from other cereal crops in a peculiar trihedral shape. The grain is covered with rough fruit coats (16...25% of the grain mass), resembling flower films in structure. The kernel has thin seed coats and an aleurone layer, making up 1.5...2.0 and 4.0...5.0% of the grain mass, respectively. The buckwheat germ is large (10...15%), located inside the endosperm, has an S-shape (rarely another). The endosperm is mealy and very fragile. Buckwheat- practically the only one that is not subjected to grinding, which is explained by its shape, the structure of the endosperm and the location of the embryo.

Buckwheat has characteristic weeds - seeds of wild radish, vetch round. Wheat is particularly difficult to isolate.

Tatar buckwheat. Weed also includes the entire passage of a sieve with holes Ø 3 mm.

Special technological features of grain are its fineness and evenness. These features are very important for buckwheat due to the need to divide it into a large number of fractions - six. Large fractions of buckwheat contain fewer fruit shells and peel better. When peeling such a grain, a significantly less crushed kernel is formed than when peeling grains of fine fractions.

The decrease in the yield of whole grains is explained by the fact that in grains of small fractions, the difference in the size of hulled and non-hulled grains is less significant than in large grains, i.e., the films fit the core more tightly. As a rule, in buckwheat grain supplied to cereal factories, the content of grain of small fractions is small, but there are many different impurities, including hard-to-separate ones, especially Tatar buckwheat, wild radish and field peas.

Preparation of buckwheat for processing. The process of preparing grain for processing includes the separation of impurities and hydrothermal treatment.

Purification of buckwheat from impurities. Impurities are isolated using the principles of fractional grain cleaning. To separate large impurities in the first and second separation systems, sieves with triangular holes with a triangle side of 7.5 ... 7.0 mm () are used. For a more thorough selection of impurities, A1-BRU screenings or groats sorting are used. In the first screening, impurities are isolated on sieves with triangular holes and the grain is divided into two fractions. Each of. these fractions are additionally purified from hard-to-separate and small impurities in sieves. The fraction containing the bulk of the mineral impurities, usually fine, is cleaned in stone-separating machines or on pneumatic sorting tables.

To isolate long impurities - wheat, barley, etc., oat picking machines with meshes of 6 ... 7 mm are used. Control of grain waste is carried out in grain sorting.

Hydrothermal processing of buckwheat. This operation significantly increases the efficiency of grain processing. Thus, the calculated yield of cereals during the processing of grain of basic conditions without hydrothermal treatment is 66%, including 10% of the work done. Gi application<ц- ротермической обработки позволяет снизить выход продела до 2...3 % и повысить выход крупы первого сорта. Ее проводят по обычной схеме: пропаривание, сушка, охлаждение.

The grain is steamed in intermittent steamers at a steam pressure of 0.25...0.30 MPa for 5 minutes. Softening after steaming should not exceed 20 ... 30 minutes. Then the grain is dried in vertical steam dryers to a moisture content of 13.0 ... 13.5% and cooled to a temperature not exceeding the temperature of the production room by 6 ... 8 °C. Since the initial moisture content of grain has a significant impact on the efficiency of hydrothermal treatment, as well as on the change in the color of cereals, the difference in moisture content of grain batches sent for hydrothermal treatment should not exceed 1.5 ... ... 2.0%.

As a result of hydrothermal treatment, the coefficient of grain peeling increases significantly, which allows increasing the productivity of the enterprise.

Technological operations in the peeling department. Processing grain into groats includes sorting grain into fractions before peeling, peeling, sorting peeling products, control of cereals and waste.

Grain sorting before peeling. Buckwheat grain before peeling is sorted by size into six fractions. Grain sorting into fractions is necessary for the subsequent separation of the kernel from a mixture with non-shelled grains. In addition to the main task of sorting, two more are solved along the way: grain sizing improves the hulling process, reduces the yield of crushed kernels and flour, and makes it possible to additionally isolate difficult-to-separate impurities remaining in the grain.

The separation of grain into fractions is carried out either in the A1-BKG groats-sorting, or in the A1-BRU springs. The main requirement for sorting is careful grain calibration. In the grain of each fraction, a limited number of grains of other sizes is allowed. So. In large fractions, the content of larger grains should not exceed 2%, and fine grains - 6 ... 4%. In fine fractions, large grains should: be no more than 5%, and fine grains no more than 3%. Especially undesirable: the presence of small grains. If such grains are not processed during husking, they can be sifted along with the hulled grain, and it is almost impossible to separate them from this mixture.

At present, A1-BRU sievings are widely used. Their screening surface is more than three times higher compared to groats sorters, in addition, it is possible to set the optimal kinematic parameters that contribute to better sorting. Sorting in rassev is carried out in two or three stages for better calibration and isolation of impurities.

Grain peeling and separation of peeling products. Peel the grains and sort the peeling products separately for each fraction; Thus, the technological process includes six parallel schemes of peeling and sorting of peeling products.

The grains of each fraction are hulled in rolling machines, the working bodies of which are made of natural stone (sandstone) or abrasive materials.

The use of hydrothermal treatment increases the peeling coefficient and reduces the yield of crushed kernels. Thus, the amount of crushed kernel in relation to the mass of grain supplied for peeling should not exceed 2.5% for fractions I and II in the absence of hydrothermal treatment, and 1.5% with hydrothermal treatment. Accordingly, when peeling III...VI fractions, the amount of crushed kernel should not exceed 3.5 and 2.5%.

A schematic diagram of grain processing is shown in Figure XXVII-10. Peeling and sorting of the peeling products is carried out separately for each fraction, and the final products are combined for joint control.

Peeling products are separated in A1-BRU sifters, in which two groups of sieves are installed. The first group of sieves serves to isolate non-husked grains. The size of the openings of these sieves depends on the size of the fractions and is usually 0.2 ... 0.3 mm smaller than the openings of the sieves from which the given fraction was obtained. So, if the fraction is obtained by gathering sieves with holes Ø 4.5 mm, then sieves with holes 0 4.2 mm are installed to isolate non-husked grains. The descent of these sieves is a mixture of non-husked grains and husks, after separating the husks in aspirators, non-hulled grains are returned to the shelling machines.

The second group of sieves is designed to highlight the prodel and flour. For this purpose, sieves with oblong holes measuring 1.6 (1.7) X20 mm or round holes 0 2.8 (3.0) mm are used. The gathering of these sieves is a mixture of kernels and husks. After isolating the husk, the core is sent for control.

Schemes of peeling and sorting of peeling products of all fractions are practically the same and differ only in the size of the holes:::: sieves in sifters for separating non-hulled grains (XXVII-11).

The kernel is sent for control in two streams: in the first flood, the kernel obtained by peeling the grain I ... IV fractions:::: is combined, in the second - V and VI fractions. The streams also differ in the content of: impurities: the core of the second stream contains significantly more impurities than the first one.

The kernel control is carried out by a single sieving: -::: ^ it in screenings or twice in groats sorting. In the process of countering ~ grits, large and difficult-to-separate impurities are isolated on sieves with round and triangular holes. The size of the sieve openings is chosen depending on the size of the core. For the flow of large kernels, sieves with triangular holes with a triangle side of 6.C .. ... 6.5 mm and round 0 4.1 ... 4.2 mm are used. For a small core, these dimensions are: 5.0 and 3.4 mm, respectively. To isolate the gap remaining in the core, use sieves with oblong holes measuring 1.6 (1.7) X20 mm. Freed from large impurities and passed through the core, it is winnowed in aspirators and controlled in magnetic separators.

When controlling the cut, larger particles of the kernel are isolated, which are the core, as well as meal and light impurities (husk). Since the coarse fraction of the husk in the cut and the small particles of the core have similar aerodynamic properties, for better separation of the husk from the cut, the latter is preliminarily divided into a large and small cut on a metal-woven sieve No. 1.4. Each fraction is screened separately in aspiration columns, which allow more precise control of the air flow rate in the working channels compared to machines with a closed air cycle. In addition, the amount of penetration is usually small and the performance of the columns is sufficient. After winnowing, the prodel fractions are combined.

Also, two streams control the husk. The first flow is formed from the husk obtained by peeling grain I...IV fractions. The husk is sifted in sifters or groats on sieves with openings of 2.6X20 and 0 2 mm. The husk of the second flow, formed from the products of peeling V and VI fractions, is controlled on sieves with an opening size of 2.3X20 and 0 2.0 mm.

Output of finished products. The output of finished products from grain of basic conditions depends on the conditions for preparing grain for processing, primarily on the presence or absence of hydrothermal treatment in the scheme. In the presence of hydrothermal treatment, the basic yield of unground cereals increases, and the yield of the cut decreases (

Nutritional properties of buckwheat.

Buckwheat has high nutritional, taste and dietary qualities. It contains organic acids (citric, malic, oxalic), which contribute to better absorption of nutrients. The special value of buckwheat is that its proteins, compared with the proteins of other cereals, contain an increased amount of essential amino acids: lysine (530 mg/100 g), threonine (400 mg/100 g), and valine (590 mg/100 g). d) and methionine (320 mg/100 g), which significantly increases its biological value. At the same time, water-soluble proteins (albumins) make up 58% of their total amount, and salt-soluble proteins (globulins) - 28%, while, for example, in millet - 5.2 and 5.8%, respectively. Buckwheat contains more than other cereals, vitamins (B> - 0.43 mg%, B> - 0.20, PP - 4.2 mg%) and minerals, especially iron (6.7 mg%), potassium (380 mg%), magnesium (200 mg%) and phosphorus (298 mg%).

With buckwheat porridge, the most useful minerals enter the human body - phosphorus, calcium, iron, manganese, zinc, copper. By the way, copper, together with iron, is involved in hematopoiesis and the formation of hemoglobin, treats anemia. Zinc, as you know, ensures the normal absorption of many substances, especially with increased radiation. Therefore, Japanese scientists are selecting buckwheat at the molecular level, in which the zinc content is 2.6 times higher than in other crops. Buckwheat organic acids - maleic, citric, menolenic, oxalic - improve digestion, especially in diseases of the gastrointestinal tract. Biologically active substances - phospholipids, tocopheromes, pigments and vitamins provide high-quality metabolism, growth and restoration of cells and tissues of the body.

Regardless of the state of health, every person needs live vitamins. According to the content of vitamins PP (nicotinic acid), B1 (thiamine), B2 (riboflavin), E (tocopheron), buckwheat is superior to other cereals. It is beyond competition in terms of the presence of vitamin P (routine) - the anti-sclerotic element reduces the permeability and fragility of capillaries, protects against hemorrhages, reduces the time of blood clotting, and increases the contraction of the heart muscle. There are many rutin and fagopyrin in the flowers and upper young leaves of buckwheat, a decoction or infusion of which is indicated for hypertension, atherosclerosis, radiation sickness and other serious health disorders. All this allows us to consider the consumption of buckwheat products as a non-drug (without pills) treatment. The composition of buckwheat grains: easily digestible proteins - up to 16% (including essential amino acids - arginine and lysine), carbohydrates - up to 30% and fats - up to 3%), as well as many minerals (iron, calcium, phosphorus, copper, zinc, boron, iodine, nickel, cobalt), fiber, malic, citric, oxalic acids, B vitamins PP and P (rutin). According to the content of vitamins PP (nicotinic acid), B1 (thiamine), B2 (riboflavin), E (tocopheron), buckwheat is superior to other cereals.

Preparations from buckwheat have hypotonic, anti-sclerotic, expectorant properties, and the rutin contained in buckwheat improves the fragility and permeability of capillaries. Buckwheat is used to treat hypo- and avitaminosis P, in the treatment and prevention of hemorrhage in the brain, heart, retina, with a tendency to hemorrhages in the skin and mucous membranes (hemorrhagic diathesis), in hypertension, together with drugs that reduce blood pressure, with treatment of rheumatism, scarlet fever, measles, typhus, as well as for the prevention and treatment of vascular lesions associated with the use of anticoagulants, salicylates, arsenic compounds, X-ray and radiotherapy and radiation sickness.

For the treatment and prevention of all conditions that are accompanied by hemorrhages (in the brain, heart, retina, skin and mucous membranes), vitamin P is usually used in conjunction with vitamin C. The content of levicin determines its use in diseases of the liver, cardiovascular and nervous systems, kidneys, in diabetes. Very well absorbed in combination with milk. Buckwheat porridge is included in the menu of obese people. It is included in a strengthening diet for the elderly and patients who have had a serious illness. Buckwheat preparations are not recommended for patients with increased blood clotting.

Buckwheat is recommended as a dietary product, especially in medical and children's institutions. The following indicators are normalized in the standard for buckwheat: acidity, the content of collapsed grains, the mass fraction of the kernel (for processing into cereals, this indicator must be at least 71%, and for the production of baby food - at least 73%), as well as humidity, weed content impurities. The acidity of grain for the production of baby food should be no more than 4.5 degrees.

More than 40 types of buckwheat varieties are registered in the State Register. The cultivated and most valuable varieties of buckwheat include: Agidel, Aroma, Ballada, Bogatyr, Bolshevik 4, Nine, Demetra, Dialogue, Dikul, Dozhdik, Yesen, Emerald, Inzerskaya, Kazanka, Kazanskaya 3, Kalininskaya, Kama, Kuibyshevskaya 85, Natasha, Sunflower, Svetlana, Saulyk, Ufimskaya, Cheremshanka, Chetyr-Dau, Chishkhinskaya, Shatilovskaya 5.

A big disadvantage of buckwheat is its low yield: although it has increased in our country in recent years, it has only amounted to about 8.5 centners per hectare. In 2007, the gross harvest of buckwheat was just over 1 million tons.

Unfortunately, the demand for buckwheat products in Russia is still not satisfied. A significant amount of buckwheat - of dubious quality - is imported to the Central regions of Russia from China, while domestic farmers do not have the funds to organize buckwheat processing on their farms.

History of buckwheat cultivation in Russia.

From a purely historical point of view, buckwheat is a truly Russian national porridge, our second most important national dish. "Schi and porridge are our food." "Kash is our mother." “Buckwheat porridge is our mother, and rye bread is our father.” All these sayings have been known since ancient times. When in the context of Russian epics, songs, legends, parables, fairy tales, proverbs and sayings, and even in the chronicles themselves, the word “porridge” is found, it always means exactly buckwheat porridge, and not some other. In a word, buckwheat is not just a food product, but a kind of symbol of Russian national identity, because it combines those qualities that have always attracted the Russian people and which they considered their national: ease of preparation (poured water, boiled without interfering), clarity in proportions (one part of cereal to two parts of water), availability (buckwheat has always been in abundance in Russia from the 10th to the 20th century) and cheapness (twice as cheap as wheat). As for the satiety and excellent taste of buckwheat porridge, they are generally recognized, they have become proverbial.

So, let's get acquainted with buckwheat. Who is she? Where and when was born? Why does it have such a name, etc. and so on.

The botanical homeland of buckwheat is our country, or rather, Southern Siberia, Altai, Mountain Shoria. From here, from the foothills of Altai, buckwheat was brought to the Urals by the Ural-Altai tribes during the migration of peoples. Therefore, the European Cis-Urals, the Volga-Kama region, where buckwheat temporarily settled and began to spread throughout the first millennium of our era and almost two or three centuries of the second millennium as a special local culture, became the second homeland of buckwheat, again on our territory. And finally, after the beginning of the second millennium, buckwheat finds its third homeland, moving into areas of purely Slavic settlement and becoming one of the main national porridges and, therefore, the national dish of the Russian people (two black national porridges - rye and buckwheat).

Thus, in the vast expanse of our country, the entire history of the development of buckwheat developed over the course of two and even two and a half millennia, and there are three of its homelands - botanical, historical and national economic.

Only after buckwheat was deeply rooted in our country, it began, starting from the 15th century, to spread in Western Europe, and then in the rest of the world, where it seems that this plant and this product came from the East, although different peoples define this "east" in different ways. In Greece and Italy, buckwheat was called "Turkish grain", in France and Belgium, Spain and Portugal - Saracen or Arabic, in Germany it was considered "pagan", in Russia - Greek, since initially in Kievan and Vladimir Rus buckwheat was cultivated in monasteries mainly by Greeks. monks, people more knowledgeable in agronomy, which determined the names of crops. The fact that buckwheat has been cultivated for centuries in Siberia, in the Cis-Urals and in the vast Volga-Kama region, the churchmen did not want to know; they categorically attributed the honor of "discovering" and introducing this culture beloved by Russians to themselves.

When, in the second half of the 18th century, Carl Linnaeus gave buckwheat the Latin name "fagopyrum" - "beech-like nut", because in the form of seeds, buckwheat grains resembled beech tree nuts, then in many German-speaking countries - Germany, Holland, Sweden, Norway, Denmark - buckwheat began to be called "beech wheat". It is noteworthy, however, that buckwheat porridge was not widely used as a dish in Western Europe. In addition to Great Russia itself, buckwheat was cultivated only in Poland, and even then after its annexation to Russia at the end of the 18th century. It so happened that the entire Kingdom of Poland, as well as the Vilna, Grodno and Volyn provinces that were not included, but adjoining it, became one of the main centers of buckwheat cultivation in the Russian Empire. And therefore it is quite understandable that with their falling away from Russia after the First World War, buckwheat production in the USSR and the share of the USSR in world buckwheat exports decreased. However, even after that, our country provided 75% or more of world buckwheat production back in the 20s.

In absolute terms, the state of affairs with the production of marketable buckwheat grain (cereals) has been like this for the last hundred years. At the end of the 19th - beginning of the 20th century, slightly more than 2 million hectares, or 2% of arable land, were occupied under buckwheat in Russia. The collection amounted to 73.2 million poods, or according to current measures - 1.2 million tons of grain, of which 4.2 million poods were exported abroad, and not in the form of grain, but mainly in the form of buckwheat flour, but in round count 70 million poods went exclusively for domestic consumption. And that was quite enough for 150 million people then. This situation, after the loss of fallen lands under buckwheat in Poland, Lithuania and Belarus, was restored by the end of the 1920s. In 1930-1932, the area under buckwheat was expanded to 3.2 million hectares and already amounted to 2.81 sown areas. Grain harvests in 1930-1931 amounted to 1.7 million tons, and in 1940 - 13 million tons, that is, despite a slight drop in yields, in general, the gross harvest was higher than before the revolution, and buckwheat was constantly in sale. Moreover, wholesale, purchase and retail prices for buckwheat in the 20-40s were the lowest in the USSR among other breads. So, wheat was 103-108 kopecks. per pood, depending on the region, rye - 76-78 kopecks, and buckwheat - 64-76 kopecks, and it was the cheapest in the Urals. One reason for low domestic prices was the fall in world prices for buckwheat. In the 20-30s, the USSR exported only 6-8% of the gross harvest for export, and even then it was forced to compete with the USA, Canada, France and Poland, which also supplied buckwheat flour to the world market, while not listed on the market.

Even in the 30s, when wheat flour rose in price in the USSR by 40%, and rye flour by 20%, buckwheat groats rose in price by only 3-5%, which, given its overall low cost, was almost imperceptible. Nevertheless, the demand for it in the domestic market did not increase at all in this situation, it even decreased. In fact, it was in abundance. But our “native” medicine had a hand in reducing demand, which tirelessly disseminated “information” about “low calorie content”, “difficult digestibility”, “high percentage of cellulose” in buckwheat. So, biochemists published "discoveries" that buckwheat contains 20% cellulose and, therefore, is "unhealthy." At the same time, husks (i.e. shells, lids, from which the grain was shelled) were shamelessly included in the analysis of buckwheat grain. In a word, in the 1930s, right up to the start of the war, buckwheat was not only not considered a shortage, but food workers, sellers and nutritionists were also low-quoted.

The situation changed dramatically during the war and especially after it. Firstly, all areas under buckwheat in Belarus, Ukraine and the RSFSR (Bryansk, Orel, Voronezh regions, foothills of the North Caucasus) were completely lost, falling into the zone of hostilities or into the occupied territories. Only areas of the Cis-Urals remained, where the yield was very low. The army, nevertheless, regularly received buckwheat from large state stocks created in advance.

After the war, the situation became more complicated: stocks were consumed, the restoration of areas under buckwheat crops was slow, it was more important to restore the production of more productive types of grain. Nevertheless, everything was done so that the Russian people would not be left without their favorite porridge. If in 1945 there were only 2.2 million hectares under buckwheat crops, then already in 1953 they were expanded to 2.5 million hectares, but then in 1956 they were again unjustifiably reduced to 2.1 million hectares, since, for example, in the Chernihiv and Sumy regions, instead of buckwheat, they began to cultivate more profitable corn for green mass as a fodder crop for livestock. As early as 1960, the size of the area allotted for buckwheat, due to its further reduction, was no longer indicated in statistical reference books as a separate item among cereals.

An extremely alarming circumstance was the reduction in grain harvests, both as a result of a reduction in sown areas, and as a result of a drop in yields. In 1945 - 0.6 million tons, in 1950 - already 1.35 million tons, but in 1958 - 0.65 million tons, and in 1963 only 0.5 million tons - worse than in the military 1945! The fall in productivity was catastrophic. If in 1940 the buckwheat yield averaged 6.4 centners per hectare in the country, then in 1945 the yield fell to 3.4 centners, and in 1958 to 3.9 centners, and in 1963 it was only 2.7 centners, as a result, there was a reason to raise the question before the authorities about the elimination of buckwheat crops as an "obsolete, unprofitable culture", instead of severely punishing everyone who allowed such a shameful situation.

It must be said that buckwheat has always been a low-yielding crop. And all its producers in all ages firmly knew this and therefore they put up with it, they did not make any special claims to buckwheat. Against the background of the yield of other cereals until the middle of the 15th century, that is, against the background of oats, rye, spelt, barley, and even partly wheat (in southern Russia), buckwheat yields did not differ much in their low productivity.

Only after the 15th century, in connection with the transition to a three-field crop rotation and with the clarified possibility of significantly increasing wheat yields, and therefore, with the “separation” of this crop as more profitable, marketable from all other grains, little - yield of buckwheat. But this happened only at the end of the 19th - beginning of the 20th century, and especially clearly and clearly only after the Second World War.

However, those who were responsible for agricultural production at that time in our country were not at all interested in the history of grain crops or the history of buckwheat cultivation. But they considered the fulfillment of the plan for grain, and in general, as a matter of fact. And buckwheat, which until 1963 was included in the number of grain crops, noticeably reduced the percentage of agricultural officials in their overall percentage of productivity in this position, in this line of statistical reporting. It was this that the Ministry of Agriculture was most concerned about, and not the availability of buckwheat in trade for the population. That is why in the bowels of the department a “movement” was born and arose for the elimination of the rank of a grain crop from buckwheat, and even better, in general, for the elimination of buckwheat itself as a kind of “disturber of good statistical reporting”. A situation arose that, for clarity, could be compared with how if hospitals reported on the success of their medical activities according to ... the average hospital temperature, that is, according to the average degree derived from the addition of the temperature of all patients. In medicine, the absurdity of this approach is obvious, but in grain farming, no one protested!

The fact that the yield of buckwheat has a certain limit, and the fact that it is impossible to increase this yield to a certain limit without compromising the quality of cereals - none of the "decisive authorities" wanted to think. It is only a complete misunderstanding of the problems of buckwheat yields that can explain the fact that in the TSB of the 2nd edition, in the article "buckwheat", prepared by the All-Union Agricultural Academy of Agricultural Sciences, it was indicated that the "advanced collective farms of the Sumy region" achieved a buckwheat yield of 40-44 centners per hectare. These incredible and absolutely fantastic figures (the maximum yield of buckwheat is 10-11 centners) did not raise any objection from the editors of the TSB, since neither the "scientific" agronomists-academicians, nor the "vigilant" editors of the TSB knew a damn thing about the specifics of this crop.

And this specificity was more than enough. Or, more precisely, all buckwheat consisted entirely of one specificity, that is, it differed in everything from other cultures and from the usual agronomic concepts about what is good and what is bad. It was impossible to be a "medium-temperature" agronomist or an economist, a planner and deal with buckwheat, one ruled out the other, and in this case someone had to leave. "Gone", as you know, buckwheat.

Meanwhile, in the hands of an owner (agronomist or practitioner) who had a subtle sense of the specifics of buckwheat, looking at the phenomena of our time from historical positions, it would not only not die, but would literally be an anchor of salvation for agricultural production and the country.

So what is the specificity of buckwheat as a culture?

Let's start with the most elementary, with buckwheat grains. Buckwheat grains, in their natural form, have a trihedral shape, dark brown color and sizes from 5 to 7 mm in length and 3-4 mm in thickness, if we count them with the fruit shell in which they are produced by nature.

A thousand (1000) of these grains weigh exactly 20 grams, and not a milligram less if the grain is of high quality, full-ripened, well, properly dried. And this is a very important “detail”, an important property, an important and clearest criterion that allows everyone (!) to control in a very simple way, without any instruments and technical (expensive) devices, both the quality of the commodity itself, grain, and the quality of work on its production.

Here is the first specific reason why, for this frankness and clarity, any bureaucrats do not like to deal with crap - neither administrators, nor planners-economists, nor agronomists. This culture will not let you speak. She, like a “black box” in aviation, will tell herself how and who treated her.

Further. Buckwheat has two main types - ordinary and Tatar. Tatar is smaller and thick-skinned. Ordinary is divided into winged and wingless. Winged buckwheat gives goods of less natural weight, which was very significant when any grain was measured not by weight, but by volume: the measuring device always contained fewer grains of winged buckwheat, and precisely thanks to its “wings”. Buckwheat, common in Russia, has always belonged to the number of winged. All this had and still has practical significance: the woody shell of natural grain (seeds) of buckwheat, its wings, as a whole, make up a very noticeable part of the weight of the grain: from 20 to 25%. And if this is not taken into account or “taken into account” formally, including in the weight of marketable grain, then frauds are possible that exclude or, conversely, “include” in turnover up to a quarter of the mass of the entire crop in the country. And this is tens of thousands of tons. And the more bureaucratized the management of agriculture in the country, the more the moral responsibility and honesty of the administrative and trading apparatus involved in operations with buckwheat decreased, the more opportunities opened up for postscripts, theft, creating inflated numbers of crops or losses. And all this “kitchen” was the property of only “specialists”. And there is every reason to believe that such "production details" will continue to remain the lot of only interested "professionals".

And now a few words about the agronomic features of buckwheat. Buckwheat is almost completely undemanding to the soil. Therefore, in all countries of the world (except ours!) it is cultivated only on “waste” lands: in the foothills, on wastelands, sandy loams, on abandoned peat bogs, etc.

Hence, the requirements for the yield of buckwheat have never been particularly presented. It was believed that nothing else could be obtained on such lands, and that the economic and commercial effect, and even more purely food, was already significant, because without any special costs, labor and time, buckwheat was still obtained.

In Russia, for centuries, they argued in exactly the same way, and therefore buckwheat was everywhere: everyone grew it little by little for himself.

But from the beginning of the 1930s, “distortions” began in this area, associated with a misunderstanding of the specifics of buckwheat. The disappearance of all Polish-Belarusian regions of buckwheat cultivation and the elimination of individual cultivation of buckwheat as economically unprofitable in conditions of low prices for buckwheat led to the creation of large farms for the cultivation of buckwheat. They gave enough marketable grain. But the mistake was that all of them were created in areas of excellent soils, in Chernigov, Sumy, Bryansk, Oryol, Voronezh and other southern Russian black earth regions, where more commercial grain crops were traditionally cultivated, and above all wheat.

As we saw above, buckwheat could not compete with wheat in terms of harvest, and besides, it was these areas that turned out to be the field of the main military operations during the war, so they fell out of agricultural production for a long time, and after the war, in conditions when it was necessary to increase grain yields proved to be more necessary for the cultivation of wheat, corn, and not buckwheat. That is why in the 1960s and 1970s buckwheat was being forced out of these areas, and the displacement was spontaneous and post factum sanctioned by high agricultural authorities.

All this would not have happened if only waste lands had been allotted for buckwheat in advance, if the development of its production, specialized "buckwheat" farms developed independently of the areas of traditional, i.e., wheat, corn and other mass grain production.

Then, on the one hand, “low” buckwheat yields of 6-7 centners per hectare would not shock anyone, but would be considered “normal”, and on the other hand, the yield would not fall to 3, and even 2 centners per hectare. In other words, low buckwheat yields on waste lands are both natural and profitable, if the “ceiling” does not go too low.

And achieving a yield of 8-9 centners, which is also possible, should already be considered extremely good. At the same time, profitability is achieved not due to a direct increase in the value of marketable grain, but through a number of indirect measures, also arising from the specifics of buckwheat.

Firstly, buckwheat does not need any fertilizers, especially chemical ones. On the contrary, they spoil it in terms of taste. This creates the possibility of direct cost savings in terms of fertilizers.

Secondly, buckwheat is perhaps the only agricultural plant that not only is not afraid of weeds, but also successfully fights them: it displaces weeds, suppresses, kills them already in the first year of sowing, and in the second year it leaves the field perfectly clean from weeds. without any human intervention. And, of course, without any pesticides. It is difficult to estimate the economic and environmental impact of this ability of buckwheat in bare rubles, but it is exceptionally high. And this is a huge economic plus.

Thirdly, buckwheat is known to be an excellent honey plant. The symbiosis of buckwheat fields and apiaries leads to high economic benefits: they kill two birds with one stone - on the one hand, the productivity of apiaries, the yield of marketable honey increases sharply, on the other hand, the buckwheat yield sharply increases as a result of pollination. Moreover, this is the only reliable and harmless, cheap and even profitable way to increase the yield. When pollinated by bees, the buckwheat yield increases by 30-40%. Thus, the complaints of business executives about the low profitability and low profitability of buckwheat are fiction, myth, fairy tales for simpletons, or rather, pure fraud. Buckwheat in symbiosis with apiary farming is a highly profitable, extremely profitable business. Those products are always in high demand and reliable sales.

It would seem, what are we talking about in this case? Why not implement all this, and moreover, as soon as possible? What, in fact, all these years, decades, was the implementation of this simple program for the revival of buckwheat and apiary farming in the country resting on? In ignorance? In the unwillingness to delve into the essence of the problem and move away from the formal, bureaucratic approach to this crop, based on indicators of the sowing plan, productivity, and their incorrect geographical distribution? Or were there other reasons?

The only essential reason for the destructive, wrong, unmanageable attitude towards buckwheat should be recognized only as laziness and formalism. Buckwheat has one very vulnerable agronomic property, its only “disadvantage”, or rather, its Achilles heel.

This is her fear of cold weather, and especially of “matinees” (short-term morning frosts after sowing). This property has been noticed for a long time. In ancient times. And then they fought with him simply and reliably, radically. Buckwheat was sown after all other crops, during a period when good, warm weather after sowing, that is, after mid-June, is almost 100% guaranteed. For this, a day was set - June 13, the day of Akulina-buckwheat, after which on any convenient fine day and during the next week (until June 20) it was possible to sow buckwheat. This was convenient for both the individual owner and the farm: they could start buckwheat when all other work was completed in the sowing area. But in the situation of the 60s, and especially in the 70s, when they were in a hurry to report on the quick and speedy sowing, on its completion, those who “drag out” sowing until June 20, when the first mowings were already beginning in some places, received thumps, nahlobuchki and other cones. Those who performed “early sowing” practically lost their crops, since buckwheat dies radically from the cold - all in its entirety, without exception. This is the way buckwheat was brought together in Russia.

The only way to avoid the death of this culture from the cold was considered to be moved to the south. This is exactly what they did in the 1920s and 1940s. Then buckwheat was, firstly, the price of occupying areas suitable for wheat, and secondly, in areas where other more valuable industrial crops could grow. In a word, it was a mechanical way out, an administrative way out, and not agronomic, not economically thought out and justified. Buckwheat can and should be cultivated far north of its usual distribution area, but it must be sown late and carefully, planting seeds up to 10 cm deep, i.e. doing deep ploughing. Accuracy, thoroughness, conscientiousness of sowing are needed, and then, at the moment preceding flowering, - watering, in other words - it is necessary to apply labor, moreover, meaningful, conscientious and intensive labor. Only he will give results.

In the conditions of a large, specialized buckwheat and apiary farm, buckwheat production is profitable and can be increased very quickly, in a year or two across the country. But it is necessary to work with discipline and intensively within a very short time. This is the main thing that is required for buckwheat. The fact is that buckwheat has an extremely short, small growing season. Two months later, or a maximum of 65-75 days after sowing, she is "ready". But it must, firstly, be sown very quickly, on one day in any area, and these days are limited, best of all on June 14-16, but not earlier and not later. Secondly, it is necessary to monitor the seedlings and, in the event of the slightest threat of dryness of the soil, make quick and plentiful, regular watering until flowering. Then, by the time of flowering, it is necessary to drag the hives closer to the field, and this work is done only at night and in good weather.

And two months later, an equally quick harvest begins, and the buckwheat grain is dried after harvest, and here knowledge, experience and, most importantly, thoroughness and accuracy are also needed in order to prevent unjustified losses in weight and taste of grain at this last stage (from improper drying).

Thus, the culture of production (cultivation and processing) of buckwheat must be high, and everyone employed in this industry must be aware of this. But buckwheat should be produced not by individual, not small, but by large, complex farms. These complexes should include not only teams of beekeepers engaged in honey collection, but also purely “factory” production, engaged in simple, but again necessary and thorough processing of buckwheat straw and husks.

As mentioned above, the husk, that is, the shell of buckwheat seeds, gives up to 25% of its weight. Losing such masses is bad. And they were usually not only lost, but also littered with this waste everything that was possible: yards, roads, fields, etc. Meanwhile, the husk makes it possible to produce high-quality packaging material from it by pressing with glue, especially valuable for those types of food products for which polyethylene and other artificial coatings are contraindicated.

In addition, it is possible to process husks into high-quality potash by simple burning, and in the same way to obtain potash (potash soda) from the rest of the buckwheat straw, although this potash is of lower quality than from husks.

Thus, on the basis of buckwheat cultivation, it is possible to conduct specialized diversified farms that are almost completely waste-free and produce buckwheat, buckwheat flour, honey, wax, propolis, royal jelly (apilak), food and technical potash.

Pollination of buckwheat and bees

With flower heterostyly, three types of pollination are possible: a) cross-pollination between plants that have a different type of flower (legitimate pollination); b) cross-pollination between plants with the same flower structure (illegitimate pollination) and c) self-pollination with the pollen of one's own plant or one's own flower. It has been established that legitimate pollination is normal for buckwheat, which develops the largest number of full-fledged seeds. With illegitimate pollination, half as many seeds of lower quality are set, and, finally, with self-pollination, only in some cases can an insignificant number of small seeds of the lowest quality develop.

Cross-pollination of buckwheat can be partly accomplished by mechanical shaking of the flowers and by wind; the main role in the pollination of this crop is played by insects, primarily honey bees. During the flowering of buckwheat on one hectare, up to a million flowers open daily, each of them lives only one day. Therefore, if flowering arrays of buckwheat are not provided with bee pollination every day, then many flowers will remain unpollinated. That is why in the care of buckwheat crops it is so important to ensure the pollination of its flowers. And the best helpers here are bees. It has been established that as a result of pollination of buckwheat by bees, the seed yield increases by 60-70% or more.

Bee pollination not only increases the grain yield, but also allows you to additionally collect a large amount of honey, wax, and thereby significantly increase the profitability and profitability of cultivating this crop on the farm. It is estimated that bees collect 60-70 kilograms of honey per hectare of buckwheat, which gives an additional 15,000-17,500 rubles of income. The closer the apiary is to buckwheat crops, the higher the yield.

According to the Institute of Beekeeping, obtained in 28 farms in various regions of our country, the yield of buckwheat grain was twice as high in a plot located 500 meters from the apiary than at a distance of one and a half to two kilometers. The hives should be brought to the buckwheat fields two or three days before the start of flowering so that the bees can pollinate the well-developed and most complete flowers more fully. For one hectare of buckwheat crops, it is necessary to bring at least two - optimally four families - and arrange them depending on the size of the buckwheat field.

But it must be taken into account that the greatest release of nectar from buckwheat is observed in the morning and before noon, while the rest of the day in hot weather, its nectar dries quickly, and the bees fly from the buckwheat field without prey. There are cases when the nectar dries up already after 9 o'clock, but the next day in the morning it appears again. During a drought, the release of nectar stops completely, and buckwheat in such a state of weather no longer attracts bees, and therefore, in order to improve the quality and quantity of honey, it is necessary to place crops of other honey crops next to buckwheat crops.

In one place, hives with bees should not be left. This leads to uneven pollination of buckwheat flowers throughout the crop, reduces the yield. If the plot is up to 500 meters long, then the hives can be installed on one side of it, with a longer length, the hives should be placed in the center of it. On crops with a greater extent, organize “counter pollination”, that is, place separate groups of hives so that the most remote parts of the field are no further than 500 meters from the nearest group of bee colonies. Considering this, it is necessary to ensure that bee pollination of buckwheat is an obligatory method in the cultivation of buckwheat. Therefore, each farm producing crops of this crop, should have four to five bee colonies per hectare of crops.

Artificial pollination of buckwheat.

For additional pollination of small areas of buckwheat, gauze drags are used. When cultivating buckwheat on an industrial scale, the use of drags is ineffective.

OKB Russian Engineering is the only company in Russia and one of the few in the world that develops and manufactures special "Machines for artificial pollination of buckwheat" used for additional pollination when sown on large areas of buckwheat.

Processing of buckwheat for groats.

The preservation of the nutritional value of buckwheat depends on the grain processing technology. A decisive role in the technological process of processing is played by hydrothermal processing of grain (GTO). The essence of hydrothermal treatment is as follows: the grain is treated with steam under pressure, subjected to subsequent drying and cooling. It should be noted that the characteristic darkening and acquisition of a dark brown color by buckwheat is associated precisely with this operation. As a result of thermal exposure to saturated water vapor at a clearly defined steam pressure, the grits acquire a dark brown color. As a result of grain heating, protein hydrolysis occurs with the formation of essential acids, which also react with reducing sugars (Meyer reaction), and a dark brown color appears. Moreover, the higher the steam pressure and the duration of processing, the darker the groats. For many consumers, the color of the cereal is decisive, but it should be associated with the thermal level of exposure and subsequent changes in the biological value of proteins, which is the most important. Under severe thermal exposure regimes, the breakdown and loss of the quantitative content of the above vitamins occurs, a high degree of protein denaturation leads to its destruction and the formation of the so-called insoluble dense "residue" that is not absorbed by the human body.

In the process of thermal exposure, starch gelatinizes with the formation of intermediate products - dextrins. With very hard steaming regimes, an abundant formation of dextrins occurs, which worsen the consumer advantages of cereals, especially its taste. Therefore, protein and starch (the content of which in cereals is 70 - 74%), as well as vitamins are the factors that determine the modes of grain processing, and which, in most cases, are not taken into account in cereals. Thus, a general indicator of the cumulative thermal effect is the duration of the cooking of the core. GOST, according to the "Rules for the organization and conduct of the technological process at groats plants", provides for the duration of cooking cereals for 25 minutes. The indicated cooking time of cereals (25 minutes) is a very important criterion for assessing the nutritional value of cereals. It is this time that was justified by the Institute of Nutrition of the former USSR and many health organizations based on the combination of influencing factors. To preserve the nutritional value of cereals, the hostess who purchases cereals should estimate the duration of her preparation - at least 20 minutes and not more than 25 minutes.

To successfully conduct business in the field of processing agricultural products, in particular cereals, namely buckwheat, beloved by many, you first need to decide on the expected processing volumes, allocate space for storage of raw materials, finished products and husks based on two days of continuous operation of the line, allocate space for line, provide the site with drinking water, steam, electricity and compressed air, select and purchase equipment.

The main feature of the work of OKB Russian Engineering is that we not only develop equipment based on the customer's production tasks, but also provide support in organizing the processing site based on the technical and logistical capabilities of the customer.

Buckwheat husk as heating oil and feed additive.

In recent years, abroad in countries such as Japan, Canada, and others, husks are used with a therapeutic effect as a filler for pillows. Husk has found the widest application in our country and Russia as a fuel in boiler houses of cereal plants for the purpose of producing steam. The calorific value of the husk is 1.5 times higher than that of gas. And its use leads to a significant reduction in the cost of finished products. For a groats plant with a capacity of 150 tons / day. about 35 tons of husks are produced during the day. Moreover, only a little more than half of this amount is burned in the boiler house, the rest must be taken out of the enterprise. The analysis carried out shows that when burning husks at low-capacity groats, 50-75 t/day. grain, there is also a large amount of unused husk. Given that the bulk weight of the husk is 193 kg/m3, the export of the husk outside the enterprise is labor-intensive; in addition, according to environmental safety requirements, its burning in open areas is prohibited.

A number of researchers have tried to use finely ground buckwheat husks as a feed additive. However, as experiments on animals have shown, due to the high content of fiber and rigidity in it, the digestive tract is injured, which does not allow using the husk in this form. The results of the studies showed that buckwheat husk contains up to 50% fiber, 3-4% crude protein, 4-5% fat, 0.2-0.3% sugars, 9-10% ash, including 0.036% phosphorus, 0.015% sodium, 0.06% potassium. With this composition, the digestibility of the husk, tested jointly with the Breeding and Genetic Institute (SGI) and at the Department of Feeding Farm Animals of the Odessa Agricultural Institute, on laboratory rats was 4 - 5%. It has been established that the content of amino acids is 1.65%, including tryptophan - 0.07%, lysine - 0.06%, histidine - 0.03%, arginine - 0.05%, aspartic acid - 0.13, threopine - 0.06, serine - 0.06, glutamic acid - 0.17, proline, 0.08; glycine, 0.09; alanine, 0.08; valine, 0.09; methionine, 0.04; isoleucine, 0.05; leucine, 0.13; tyrosine, 0.04; Although the amino acid composition of the husk is varied, the use of amino acids by the animal organism is negligible due to poor palatability and low digestibility.

In order to improve the nutritional properties of this product and obtain a complete supplement from it, a special technology for processing buckwheat husks has been developed. As a result of special processing of the husk, the fiber content has decreased to 32%. The digestibility of the processed husk was 77.4%. Feed evaluation of specially prepared buckwheat husks was carried out on laboratory rats, according to the standard method of SGI. Husk contained 20% in the feed additive. Nutans 518 pure barley flour was taken as a control feed. Feeding 1 g of the control feed gave 0.161 g, and the experimental feed with treated husks gave 0.136 g of animal weight gain. The results of the data obtained allow us to draw the following conclusions: a special husk processing technology increases the husk edibility and digestibility by animals; processed buckwheat husk can replace 20 - 25% of grain components in the diet of animals, with virtually no reduction in feed value. It is expedient to use buckwheat husk prepared in this way with protein and carbohydrate components. Based on the new technology, the Technical Specifications for the production of feed additives with the inclusion of buckwheat husks have been developed and approved.

The second direction of using husks is dietary fiber, which is a regulator that ensures the preservation of health and the prevention of many human diseases (coronary heart disease, obesity, diabetes, atherosclerosis, colon cancer, etc.). Dietary fiber is understood as high molecular weight components of food products that are difficult to digest and do not break down in the human body under the influence of digestive enzymes. Buckwheat husk meets these requirements. Work in this area of ​​research is currently being carried out.

The third direction of using the husk is the manufacture of fuel briquettes by extrusion. The briquettes obtained in this way are distinguished by high calorific value, low soot emission and can be used for heating private residential buildings and for cooking shish kebabs, barbecues, etc. on an open fire.

Materials used.

• William Vasilievich Pokhlebkin. HARD FATE OF RUSSIAN BUCKWHEAT
• Zhukovsky P.M. Cultivated plants and their relatives. L. 1971
• Cultural flora of the USSR. Ed. Vulf E.V. L. 1941
• Kargaltsev Yu.V., Trutskov F.M. Buckwheat. M. 1986
• Fesenko N.V. Selection and seed production of buckwheat. M. 1983

Two types of products are produced from buckwheat - unground and prodel. The core is a groats from a whole kernel that does not pass through a sieve with a hole size of 1.6x20 mm, it is done - a groats from a crushed kernel: the passage of a sieve is 1.6x20 mm and the sieve comes off No. 08.
Buckwheat products are of high nutritional and biological value. In terms of protein content, they occupy one of the first places among cereal products, and in terms of the degree of balance of essential amino acids, they occupy the first place. The fat content in buckwheat is quite high (up to 2.6%), and buckwheat lipids are rich in many biologically active substances, in particular, tocopherols. According to the content of tocopherols, buckwheat lipids occupy a leading place among cereal crops. It is the high content of tocopherols, some forms of which are antioxidants, that explains the good stability of buckwheat during storage. Buckwheat contains many vitamins B1 B2 and PP, as well as a number of important mineral components - iron, calcium, phosphorus.
Buckwheat grain differs from other cereal crops in a peculiar trihedral shape. The grain is covered with rough fruit coats (16...25% of the grain mass), resembling flower films in structure. The kernel has thin seed coats and an aleurone layer, making up 1.5...2.0 and 4.0...5.0% of the grain mass, respectively. The buckwheat germ is large (10...15%), located inside the endosperm, has an S-shape (rarely another). The endosperm is mealy and very fragile. Buckwheat is practically the only one that is not subjected to grinding, which is explained by its shape, the structure of the endosperm and the location of the germ.
Buckwheat has characteristic weeds - seeds of wild radish, vetch round. Wheat and Tatar buckwheat are especially difficult to isolate. The entire passage of the sieve with holes Ø 3 mm also belongs to the trash.
Special technological features of grain are its fineness and evenness. These features are very important for buckwheat due to the need to divide it into a large number of fractions - six. Large fractions of buckwheat contain fewer fruit shells and peel better. When peeling such a grain, a significantly less crushed kernel is formed than when peeling grains of fine fractions (Table XXVII-5).
The decrease in the yield of whole cereals is explained by the fact that in grains of small fractions, the difference in the size of hulled and non-hulled grains is less significant than in large grains, i.e., the films fit the core more tightly. As a rule, in buckwheat grain supplied to cereal factories, the content of grain of small fractions is small, but there are many different impurities, including hard-to-separate ones, especially Tatar buckwheat, wild radish and field peas.

Characteristics of products, raw materials and semi-finished products. Groats in the human diet is from 8 to 13% of the total consumption of cereals. At cereal factories, various types of cereal crops are processed. Rice, millet, buckwheat are usually called cereal crops proper, since the bulk of the grain of these crops is used for the production of cereals. In addition, cereals and cereal products are made from seeds of oats, barley, wheat, corn, mature peas, etc. The range of cereal products is quite wide - these are cereals from whole and crushed kernels, flakes, etc.

In Russia, buckwheat groats are the most popular - unground and prodel. The core is a whole or slightly split core that does not pass through a sieve with holes measuring 1.6 × 20 mm. Prodel is a chopped (crushed) kernel that passes through a 1.6 × 20 mm sieve and does not pass through a No. 08 sieve. The kernel is produced in three grades: first, second and third; prodel is not divided into grades.

On average, buckwheat contains 12.6% proteins, 2.6% fats, 68% carbohydrates. According to the content and ratio of amino acids, buckwheat proteins are more valuable than the proteins of a number of other cereals. The lipotropic properties of buckwheat and flour have long been used in the diet therapy of diseases of the liver, cardiovascular system and as a general tonic. In modern conditions, an important advantage of the buckwheat field is that it practically does not need to be treated with pesticides, unlike other grain crops. Therefore, there is reason to classify buckwheat as an environmentally friendly product.

Buckwheat grain is covered with relatively thick fruit shells. The peculiar trihedral shape of the grain and, accordingly, the core, as well as the original location of a large (mass fraction up to 15%) nucleus inside the core causes increased fragility of the latter.

Features of the production and consumption of finished products. For cereal production, a very important property of grain is the strength of the bond between the outer films (shells) and the core. In the grain of four cereal crops: rice, millet, oats and buckwheat, the outer films cover the core, but have not grown together with it. In four other crops: barley, peas, wheat and corn, the films are firmly fused with the kernel over its entire surface. The strength of the bond between the shells and the core determines to a large extent the methods of processing grain into various cereal products. The strength and fragility of the kernel is determined not only by the processing methods, but also by the range of cereals (uncrushed, crushed, polished, etc.).

Process cleaning grain from impurities in cereal factories is practically based on the same principles as in flour milling. However, the working bodies of grain cleaning machines have different installation and kinematic parameters that are most suitable for a particular grain.

In particular, sieves with triangular holes are widely used to separate impurities from buckwheat. Having a trihedral shape, buckwheat passes through the holes of the sieves, and equal-sized impurities having a different shape, for example, spherical or cylindrical, do not pass through the holes of these sieves. Usually, during the cleaning process, buckwheat is pre-calibrated in size into two or three fractions on sieves with round holes, and then each fraction is separately fed to sieves with triangular holes.

hydrothermal treatment cereal grains are carried out to improve the technological properties of the grain: increasing the fragility of the shells and reducing the fragility of the core. In addition, as a result of hydrothermal processing of grain, consumer properties of cereals are improved, the duration of its cooking is reduced, the consistency of porridge becomes more crumbly; increases the resistance of cereals during storage due to the inactivation of enzymes that contribute to the deterioration of cereals.

When processing buckwheat, hydrothermal treatment consists of the following main operations: steaming, drying and cooling. Peculiarity steaming buckwheat consists in a high temperature (over 100 ° C) of heating the grain with live steam at excess pressure. As a result of heating and moistening, the grain core is plasticized, becomes less brittle, less crushed during peeling. Plasticization of the core is also associated with some chemical transformations. During steaming, gelatinization of a part of the starch occurs, the formation of a small amount of dextrins with adhesive properties.

Drying grain after steaming leads to dehydration mainly of the outer shell, which, losing moisture, becomes more brittle and splits more easily during peeling. In addition, the deformation changes in the components of the grain that occur during steaming and drying lead to peeling of the shells.

Cooling after drying, it additionally reduces the moisture content of the grain, cold shells are more fragile. At the same time, it is necessary to exclude excessive drying of the grain, which can lead to dehydration of the kernel and increase its fragility.

Calibration grain is designed to separate grain by size into fractions. Impurities can be more carefully separated from calibrated grain. For grains close in size, it is possible to more accurately select the working gap in peeling machines, which will increase the efficiency of peeling. In the production of buckwheat, grain calibration before peeling is necessary for separating buckwheat, i.e., separating non-shelled and shelled grains.

A feature of the technological scheme of buckwheat processing is separate peeling and sorting of peeling products of each fraction.

Peeling grains - the process of separating the outer shells (films) from the surface of the nucleus. The choice of peeling methods depends on the structure of the grain, the strength of the bond between the shells and the core, the strength of the core, as well as the range of products produced. The main product in the processing of buckwheat is groats from the whole kernel, therefore, when peeling, they strive to avoid excessive crushing. This is most successfully achieved if the main way the working bodies of the shelling machine act on the grain is a combination of compression and shear.

In such a machine, the grain is compressed between two surfaces, the distance between which is somewhat less than the size of the whole grain, but greater than the size of the kernel. During the operation of the machine, the shells are compressed and split, and due to the relative movement of the surfaces, they are shifted and separated from the core. Naturally, such an impact on the grain is advisable in cases where the shells of the grain have not grown together with the core.

sorting peeling products is to separate a mixture of different particles obtained by peeling the grain. With some degree of conventionality, this mixture can be divided into five fractions: the main fraction is shelled grain (kernel); the second fraction is non-husked grain; the third fraction is the husk, i.e., the shells and films separated during the peeling process; the fourth fraction is a crushed kernel of a certain size; the fifth fraction is muchka, i.e. a mixture of small particles of nuclei and shells.

Gross separation called the separation of shelled and non-shelled grains. This process can be used in the processing of only those crops whose grain outer shells (films) removed during peeling have not grown together with the kernel, namely: rice, oats, buckwheat and millet. In this case, only completely hulled and non-hulled grains will be present in the peeling products, which makes it possible to theoretically and practically separate them.

The greater the difference between grains and nuclei, the more effectively they can be separated according to this feature. In most cultures, this difference is small, only in buckwheat it is quite significant, and to the greatest extent in the diameter of the circumscribed circle. The value of this difference, as a rule, is not less than 0.5 mm.

If all the grains were of the same size, then the mixture of shelled and non-shelled grains could be separated quite easily. But in a real grain, the sizes of individual grains range from 3 to 5 mm. In order for segregation to become possible, it is necessary to drastically reduce the difference in the size of the non-hulled grains themselves by performing a calibration operation.

The output rates of finished products during the processing of steamed buckwheat are: unground groats 62%, groats prodel 5%.

Stages of the technological process. The production of buckwheat groats consists of the following stages and main operations:

– grain cleaning from impurities;

– hydrothermal processing of grain (steaming, drying and cooling);

– grain calibration and peeling;

- sorting of peeling products, separating and control of cereals;

- packaging of cereals in consumer and commercial containers.

Characteristics of equipment complexes. The line starts with a complex of equipment for cleaning grain from impurities, which includes scales, air-sieve separators, stone separators and magnetic separators, sifters, an aspirator and a trier - oat separator. The second set of equipment is designed for hydrothermal processing of grain and includes a steamer, dryer and grain cooler.

The leading set of equipment for the production of cereals includes a group of sifters for sizing grain, roller shelling machines, sifters for separating peeling products and aspirators. The final complex of equipment includes sifters, aspirators, paddies - machines for the control of the core and prodela, filling machines for packing these products into bags, and bags - into boxes.

On fig. 2.2 shows the machine-hardware diagram of the buckwheat production line.

The device and principle of operation of the line. Feedstock from production bins 1 weighed on automatic scales 2 and fed into air-sieve separators 3 for separating large, small and light impurities, as well as in the stone separator 4 for the selection of mineral impurities.

To clean buckwheat grain from hard-to-separate impurities, which are seeds of weeds, a system of cereal screenings is used. 5 . Predominantly, a sieve separation scheme is used using sieves with round, oblong and triangular holes in combination with fractionation in order to sufficiently completely separate the bulk of the impurities. The principal focus of the scheme lies in the fractionation of grain on sieves with round holes, followed by sifting fractions on sieves with oblong and triangular holes, the dimensions of which are selected based on the grain size. So, for the fine fraction obtained by passing sieves with round holes Æ 4 ... 4.2 mm, sieves with oblong holes 2.2 ... 2.4 × 20 mm in size and sieves with triangular holes 5 ... 6 mm in size are used. For a large fraction obtained by leaving the specified sieve, sieves with openings of 2.4 ... 2.6 × 20 mm and 7 ... 8 mm, respectively, are used. On sieves with oblong holes, impurities such as small grains of wheat, barley, oats are sown, on sieves with triangular holes - wild radish, vetch, etc.

Rice. 2.2. Machine-hardware scheme of the buckwheat production line

Light impurities are separated in an aspirator 6 , and the remaining long impurities - in triremes - oat collectors 7 with cell sizes of 6…7 mm and accumulate cleaned grain in bunkers 8 located above the steamer.

Batch Steamer 9 designed for processing grain at high steam pressure. The steamer is a vessel with a capacity of 1 m 3 , into which the supply of grain and steam is repeated in strict sequence according to a predetermined cycle. Buckwheat is steamed at a steam pressure of 0.25 ... 0.30 MPa for 5 minutes. After steaming, the moisture content of the grain is 18 ... 19%.

For drying steamed grain, a vertical contact type steam dryer is used. 10 , in which the heating of the grain occurs through its contact with steam pipes. Drying is carried out until the grain moisture content is 12.5 ... 13.5%, after which it is cooled in a cooling column 11 at a temperature not higher than 6 ... 8 ºС.

Before peeling, buckwheat is divided into 3…6 size fractions. The last figure refers to large industrial enterprises, the first - to units and enterprises of low power. Most often, cereal sifters are used to calibrate grain. 12 , and the technological scheme of grain calibration provides for multiple passes (especially large) fractions through sifters. Half of the entire screening surface of the groats plant is allocated for this operation, which indicates its importance.

Separation into fractions should take place with high accuracy, which means that when sowing the grain of any fraction, it should contain as little as possible smaller (not more than 2.5%) grains. When dividing grain into 6 fractions, the following set of sieves with round holes Ø 4.5 ... 4.2 ... 4.0 ... 3.8 ... 3.6 ... 3.3 mm is usually used. By descending from the 1st sieve, the 1st grain fraction is obtained, by the passage of the first and second sieves - the 2nd fraction, etc. The difference in the size of non-hulled grains in fractions does not exceed 0.2 ... 0.3 mm.

Along with the above-mentioned sieves, sieves with triangular holes are installed in the sifters, the size of which is selected depending on the size of the fractions. Descent from these sieves additionally separate hard-to-separate impurities.

The content of unshelled grains, as well as some impurities in the finished cereal, depends on the effectiveness of the calibration system.

Peeling of buckwheat grain is carried out in rolling machines 13 , rollers and decks of which are coated with abrasive material. Due to the high fragility of the kernel, the grain is peeled very carefully with a relatively low peeling efficiency.

Hydrothermal treatment makes it possible to peel the grain more intensively, while the content of crushed kernels in the peeling products decreases from 2.5 ... 3.5% to 1.5 ... 2.5%.

The low efficiency of grain peeling provides a relatively low crushability of the core. At the same time, with such peeling efficiency, the turnover of the product in the peeling system increases significantly. This is not so significant for fine fractions, since the amount of grain in them, as a rule, does not exceed a few percent.

Sorting of peeling products is carried out in cereal sieves, in which unhulled grains, kernels, and flour are separated. Unhulled grains obtained by leaving the sieves, the size of the openings of which is 0.2 ... 0.3 mm smaller than the sizes of the openings of the sieves, from which this fraction was obtained, after separating the husks from them in aspirators, they are returned for repeated peeling in the same rolling machines. It is impossible to send non-shelled grains to roller machines of other fractions.

Descending from sieves with holes measuring 1.7 (1.6) × 20 mm, a core with a small amount of husks is obtained. These products from the processing systems of all fractions are combined and sent to the control of the core. The passages of these sieves are a mixture of cut, flour and husks, which are combined from all systems and sent to the control of the cut.

Grain control is carried out in sifting 16 , where additional impurities are isolated on sieves with round and triangular holes, and on sieves with holes measuring 1.6 × 2.0 mm - threaded and flour sent for control of the threaded. The core is obtained by descending from a sieve with holes of 1.6 × 20 mm. After winnowing cereals in aspirators 17 for the purpose of additional separation of impurities, the core is passed through a paddy machine 18 and then through a magnetic separator 19 .

Ready-made groats unground after weighing on a scale 20 loaded into silos 21 . Of these, they provide the release of cereals to filling machines 22 for packaging in bags. Packages with cereals are placed in boxes on the machine 23 and transfer to the warehouse.

For the control and packaging of the cut, mainly similar equipment is used (not shown in the diagram). During the control, the core is removed from the sieve with holes of 1.6 × 20 mm in size, directed to the control of the core, the passage of the sieve No. The prodel is sifted to separate the husks, but, since large parts of the husk and small particles of the prodel have similar aerodynamic properties, for more efficient separation of the films, the prodel is preliminarily divided into two fractions, usually on sieves No. 1.4, and each fraction is screened separately, after which they are combined into one product. In the gap there may be shelled seeds of wild radish, having a spherical shape. They are isolated on sieves.

The husk isolated during the screening of non-husked grains, as well as the husk obtained from the control of the core and passed through, is in turn controlled in screening and winnowing machines.

As a manuscript

INTEGRATED TECHNOLOGY FOR BUCKWHEAT PROCESSING

WITH PUSH UTILIZATION

Specialty 05.18.01 - "Technology of processing, storage and

processing of cereals, legumes, cereal products,

Dissertations for a degree

candidate of technical sciences

Moscow - 2008

The work was carried out at the State Educational Institution of Higher Professional Education "Moscow State University of Food Production".

Scientific adviser:

Official opponents: doctor of technical sciences, professor

candidate of technical sciences, professor

Lead organization: State Scientific Institution "All-Russian Research Institute of Grain and Its Processing Products"

Scientific Secretary of the Council Ph.D.

GENERAL DESCRIPTION OF WORK

Relevance of the topic

The production of cereal crops (millet, buckwheat, rice) totals about 1.6 million tons, and the area is about 2.9 million hectares (4.8% of the total grain crops). The largest share among them in terms of area is occupied by buckwheat.

Cereal products occupy a worthy place in the human diet due to a diverse assortment, accessibility to different segments of consumers, high quality and nutritional value, safety, and the creation of products with a given composition and properties on their basis.

Buckwheat occupies a special place among cereal crops. Due to the high nutritional and biological value, products made from buckwheat are widely used not only in public, but also in children's and dietary nutrition.

The most widely used buckwheat is in the form of cereals. To a much lesser extent, instant buckwheat products are used - flakes, as well as flour. There are no instructions in the regulatory and technical sources for the development of such products, and in the literature there are conflicting and insufficiently substantiated recommendations for the production and use of buckwheat flakes and flour.

The main directions of development of technology and technology of cereal production are: rational use of the potential of cereal grain; expanding the range of cereal products, improving their quality and nutritional value; improving the quality of cereals of the traditional assortment, increasing its yield; study of the properties of secondary raw materials of cereal production and methods for their rational use, etc.

Purpose and objectives of the study

The purpose of this work is to develop an integrated technology for processing buckwheat with the utilization of husks.

To achieve this goal, it is necessary to solve the following tasks:

Substantiate and develop methods for the production of buckwheat flakes, with the possibility of their implementation at existing buckwheat plants;

Assess the impact of technological stages and modes of recommended methods on the quality of buckwheat flakes;

Determine the nature of the proposed technological solutions for possible biochemical changes in buckwheat during its preparation for flattening, establish rational modes of the technological process;

To develop a method for the production of flour from unshelled buckwheat seeds;

To study the influence of the methods of hydrothermal processing of buckwheat on the production process and the quality of buckwheat flour;

Scientific novelty

A complex technology for processing buckwheat was substantiated and developed, protected by a number of patents and providing for the production of traditional products - cereals, as well as instant products, flour and husk utilization.

The main patterns are revealed, the parameters of hydrothermal processing of buckwheat are determined depending on the directions of its further use.

Scientifically substantiated and developed technological schemes and parameters for the production of instant products, both from buckwheat seeds and from cereals, including the use of intensive energy supply methods (IR processing, steaming), which provide an increase in yield, strength, and a decrease in the duration of preparation of buckwheat flakes .

Taking into account the analysis of the kernel structure and changes in the structural and mechanical properties during the hydrothermal processing of buckwheat, a new technology for the production of buckwheat flour has been substantiated and developed, which makes it possible to produce flour from whole buckwheat seeds without prior fractionation and peeling. Based on the study of the effect of moisturizing and steaming buckwheat before grinding on the overall yield and quality of flour, recommendations are substantiated for choosing the main modes of hydrothermal treatment.

Based on the theory of layer-by-layer movement of bulk materials during separation on sieves, a technological method has been developed for stabilizing the thickness of the buckwheat layer on a sieve during fractionation due to a circulating flow in order to increase the efficiency of the calibration process.

In order to utilize buckwheat husks, taking into account the requirements for the dimensional characteristics of the organic filler and its physical and chemical properties, a technological sequence has been developed for preparing the buckwheat fruit shell for introduction into composite packaging materials.

Practical significance

On the basis of the research, technological schemes have been developed, operation parameters have been recommended that make it possible to obtain buckwheat flakes, both from whole buckwheat seeds and from unground groats.

The developed technology is protected by RF Patent No. 000 "Method for producing cereal flakes".

The main recommendations for conducting the technological process of buckwheat flour production are formulated. The possibility of using buckwheat flour, obtained according to the developed technology, in the recipe for bread from wheat flour of the highest grade is shown.

A method has been developed for fractionating buckwheat, which increases the efficiency of sowing small fractions of buckwheat, which makes it possible to improve the quality of cereals as a result of a significant reduction in the content of non-shelled buckwheat seeds in it. This method is protected by RF Patent No. 000 "Method of obtaining buckwheat".

The possibility of using buckwheat husk as a filler in composite packaging materials is shown. Initial requirements for agricultural waste as a raw material for the production of composite packaging materials have been developed.

Approbation of work

The main results of the work were reported at the VIII All-Russian Conference of Young Scientists with International Participation "Food Technologies" (Kazan, 2007); V-th anniversary school-conference with international participation "Highly effective food technologies, methods and means of their implementation" (Moscow, 2007); VI-th International scientific conference of students and graduate students "Technique and technology of food production" (Republic of Belarus, Mogilev, 2008).

The results of the work were demonstrated at the VIII Moscow International Salon of Innovations and Investments (2008) and at the II International Exhibition and Congress "Perspective Technologies of the 21st Century" (Moscow, All-Russian Exhibition Center, 2008)

Publications

Structure and scope of work

The dissertation work consists of an introduction, a literature review, an experimental part, conclusions, a list of references, applications. The list of references includes 120 sources of domestic and foreign authors. The work is presented on 202 pages of typewritten text, contains 34 figures, 32 tables.

1. LITERATURE REVIEW

The literature review provides a general description of buckwheat, its botanical classification and morphological features, and presents the chemical composition of buckwheat. The analysis of the existing processing technology and the range of products produced from buckwheat was carried out. The principal methods of hydrothermal treatment (HTT) of grain are considered.

2. EXPERIMENTAL

2.1. Materials and methods of research

The research was carried out in the laboratories of the departments "Grain processing technology", "Biochemistry and grain science", "Technology of bakery and pasta production", "Technological equipment for bakery enterprises" of the Moscow State University of Food Production, at the department "Technology of packaging and processing of Navy" of the Moscow State University of Biotechnology , as well as in service laboratories".

During the research, samples of high-quality and ordinary buckwheat of four batches were used, the quality indicators of which are given in table 1.

The technical and chemical analysis of buckwheat, processed flakes, flour, bread was carried out according to the methods provided for by the GOSTs in force at the time of the study.

Table 1

Quality indicators of buckwheat samples

Name of indicator

Indicators

Color, smell, taste

Corresponding to healthy, benign buckwheat

Humidity, %

Pest infestation

Not found

Filminess, %

The amount of water- and salt-soluble protein fractions was determined by a method based on the interaction of the protein with pyrogallol red dye; the amount of dextrins - according to the method developed and; crumbling of buckwheat flakes - according to the method of prof. ; the average flake size was determined using a GIU-2 granulometric measuring device and a computer software product "Flour (v3._)"; the specific volume and porosity of bakery products were determined according to generally accepted methods.

2.2. Results and its discussion

The process of processing buckwheat into cereals has been studied by a number of researchers. Studies of the chemical composition of buckwheat have been carried out, optimal modes of its hydrothermal treatment have been recommended, rational modes of buckwheat peeling and the structure of the working bodies of rolling machines have been substantiated.

Recently, the range of buckwheat products has significantly expanded, which determines the need to develop an integrated technology for its processing, since the production of products such as flakes and flour is carried out at small-capacity enterprises, the raw material for which is the kernel and prodel obtained at buckwheat plants.

A technology for the complex processing of buckwheat was developed, which is schematically shown in Figure 1.

Figure 1. Scheme of an integrated technology for processing buckwheat

Shown in Fig. 1 integrated technology scheme involves the production of traditional products from buckwheat - cereals, as well as instant products and flour. The above scheme allows the use of specific modes and methods of buckwheat TRP, purposefully changing the properties of raw materials for a more complete use of grain resources, increasing the yield and quality of end products.

2.2.1. Increasing the efficiency of calibration of individual fractions of buckwheat

One of the features of the technology for the production of buckwheat is the separate processing of buckwheat by fractions. Careful sorting of buckwheat into fractions is caused by the need to achieve the highest peeling coefficient with minimal crushing of the kernel and a more complete separation of the kernel from the unshelled grain. For complete separation of smaller buckwheat seeds on sieves, the optimal height of the product layer must be ensured. It is known that, ceteris paribus, it is the height of the product layer on the sieve that determines the efficiency of seeding the passage fraction.

Therefore, it was proposed that the first part of the buckwheat fraction obtained after sizing be sent for peeling, and the second part should be returned for re-sorting to the same screening machine. Passing through the machine again, the second part of the fraction is additionally freed from small grains. By changing the ratio of flows directed to peeling and re-sieving, the optimal load on the screening machines is set.

Under laboratory conditions, it was found that the amount of two large fractions during fractionation according to the existing scheme was
89.1% and 85.9% - with buckwheat fractionation according to the proposed scheme (Table 2).

The developed method allows more efficient sowing of small fractions of buckwheat. The number of additionally allocated small seeds was 3.2% compared to the traditional scheme, and the total undersowing rate for fractions Ø 4.4 / Ø 4.2 and less is reduced by 18.6%.

table 2

The results of buckwheat fractionation according to the existing and developed schemes

Existing Fractionation Scheme

Proposed Fractionation Scheme

Underseeding rate, %

Underseeding rate, %

not defined

not defined

not defined

not defined

not defined

not defined

2.2.2. Development of technology for the production of buckwheat flakes

2.2.2.1. Production of buckwheat flakes from raw buckwheat seed

Recently, the range of cereal products, including buckwheat, has expanded significantly. The production of instant products from buckwheat (flakes), as a rule, is carried out from cereals, and the technology largely repeats the technology of oatmeal. But the structural and mechanical properties of the oat and buckwheat kernels differ significantly, which requires the intensification of the hydrothermal treatment of the buckwheat kernel before flattening. Such processing may include various modes and a combination of TRP methods.

In preliminary experiments, a rational sequence for the production of buckwheat flakes was determined: separation of the fraction of buckwheat, purified from weed and grain impurities => moisturizing and softening => steaming, drying, cooling => peeling buckwheat, flattening, drying flakes. It has been established that preliminary moistening should be carried out up to 25%, and softening should be carried out for 6 hours.

It was revealed that steaming modes have a significant impact on the granulometric composition of flakes. A decrease in steam pressure (up to 0.1 MPa) and a decrease in the duration of steaming (up to 3 minutes) leads to a significant increase in the proportion of large fraction of flakes in the total mass compared to traditional cereal production modes (steam pressure - 0.25 MPa, steaming time - 5 minutes ). However, with a decrease in steam pressure and the duration of steaming, the crumbling of flakes increases.

The choice of modes of moisturizing and softening buckwheat during its preparation for flattening was carried out using a full factorial experiment.
PFE - 22. The degree of preliminary moistening (X1) varied in the range of 23 and 27%, and the duration of softening - within 5 and 8 hours.

The optimization of the process was carried out in terms of the yield of a large fraction of buckwheat flakes - descent from the sieve Ø 4.0 (Y1) and crumbling (Y2). Based on the data obtained, the following regression equations were calculated:

Y1 = 61.6+ 7.6*X1 +0.55*X2 + 0.05*X1*X2 (1)

Y2 = 10.7 - 2.6*X1 +0.73*X2 + 0.78*X1*X2 (2)

The X2 and interfactorial interaction coefficients in the equations are insignificant. Obviously, this is due to the fact that the duration of tempering at the central point of the experiment corresponds to its optimum.

An increase in the degree of moisture has a positive effect on the quality of buckwheat flakes, namely, the amount of a large fraction of flakes increases, resistance to mechanical stress increases. However, moisture content of buckwheat over 26% leads to the formation of conglomerates as a result of sticking together of several kernels during flattening.

It has been established that tempering for two hours before the peeling stage has a positive effect on the resistance of flakes to destruction, which was indirectly determined by the crumbling index (Table 3). The content of the large fraction of buckwheat flakes after destruction, compared with the control sample, increases by 10.4%, and the amount of additionally formed crumbs and meal (crumble) decreased by 6.3%.

Table 3

The effect of various buckwheat conditioning options on the yield and
crumbling of flakes

Flake yield, %

Preparation option

Without tempering

(control)

Tempering

Tempering + 2nd steaming

*PP - products obtained after flattening;

**PR - products obtained after determining the crumbling of flakes.

2.2.2.2. Production of buckwheat flakes using infrared processing

The IR irradiation method is a well-known and well-studied physical method of food processing. However, IR processing is usually used in the final stage of the production of cereal flakes.

During the research, the following hypothesis was developed: the moisturizing and softening of buckwheat that precedes the processing with IR radiation leads to the saturation of the kernel with moisture and contributes to its uniform distribution in the grain. When moisture penetrates into the nucleus, microcracks form in the endosperm. Subsequent IR treatment promotes the evaporation of highly mobile moisture of buckwheat and further destruction of the endosperm, the formation of its porous structure. This leads to a deeper penetration of moisture and steam into the core during steaming, contributing to a significant plasticization of buckwheat before flattening.

Hypothesis testing showed that the inclusion of IR processing in the technological scheme for the production of buckwheat flakes led to a significant drying of buckwheat, so a stage of re-moistening and softening was provided.

It has been established that the use of IR treatment in the production of buckwheat flakes contributes to their hardening, a large fraction of flakes is less prone to destruction. Compared to the option that does not provide for IR treatment, the amount of coarse fraction after determining the crumbling increased by 20%.

When studying the effect of the duration of IR treatment on the yield and crumbling of flakes (Fig. 2), it was found that an increase in the duration of IR treatment over 30 s practically does not affect the overall yield of flakes, however, it significantly affects the crumbling, making the flakes more brittle.

Figure 2. Influence of the duration of IR treatment on the yield and crumbling of buckwheat flakes

The most mechanically resistant buckwheat flakes can be produced during processing for 25-35 s at a radiant flux density of 25.7 kW/m2.

It has been experimentally established that with a decrease in the intensity of IR radiation, it is necessary to carry out a longer processing, achieving a greater decrease in the moisture content of the semi-finished product. Obviously, this is due to the fact that at a radiant flux density of 25.7 kW/m2, the evaporation of highly mobile buckwheat moisture occurs more intensively, which leads to a more significant loosening of the endosperm.

2.2.2.3. Production of buckwheat flakes from the kernel

The possibility of producing flakes from buckwheat groats, kernels has been studied. The initial raw material was buckwheat, which passed the TRP under the traditional regimes of cereal production. In the first case, the peeling of buckwheat was carried out at the final stage of preparation, that is, before flattening, in the second case, immediately after cooling the buckwheat, that is, the core was prepared directly for flattening.

Steaming buckwheat at a steam pressure of 0.25 MPa for 5 minutes. leads to a significant hardening of the core and a decrease in the strength of the flakes. It has been established that an increase in the duration of repeated tempering (RTRT) reduces the crumbling of buckwheat flakes (Table 4).

Table 4

Influence of the duration of repeated tempering on the yield and durability of flakes

Flake yield, %

Flakes obtained during the TRP of buckwheat seed

Flakes obtained with TRP cores

TPOTV. = 6h

TPOTV. = 12h

TPOTV. = 18h

TPOTV. = 6h

TPOTV. = 12h

TPOTV. = 18h

It is recommended to peel buckwheat immediately before flattening, the amount of large fraction of buckwheat flakes in this case is one and a half times more than when peeling buckwheat after the completion of the TRP, provided for by the traditional scheme of cereal production.

2.2.2.4. Determination of the qualitative characteristics of the produced flakes

Based on the total yield of flakes, their particle size distribution and crumbling, 6 technological schemes for the production of buckwheat flakes were determined, which made it possible to obtain flakes with the best performance. For buckwheat flakes produced according to these technological schemes, the characteristics shown in Table 5 were determined, which were also determined for the whole buckwheat seed and kernel, which was the control.

Table 5

Qualitative characteristics of processed buckwheat flakes

Index

Whole buckwheat seed

Buckwheat flakes produced according to the technological scheme

From buckwheat seeds

From buckwheat seeds with tempering

From buckwheat seeds with tempering and steaming

From buckwheat seed with IR treatment

From buckwheat subjected to TRP

From the core

Total yield, %

Crumbness, %

Average size, mm

Cooking time, min

Welding coefficient, u. e.

Humidity, %

total protein;

starch;

Dextrins.

* in parentheses - the total yield of buckwheat flakes in terms of a whole buckwheat seed;

**according to literature data

The total yield of buckwheat flakes for all variants of technological schemes is not less than 95% in relation to the groats that went to flaking, or not less than 71% in relation to buckwheat. An exception is the option of making flakes from the core.

Taking into account the indicators of the complex of characteristics given in Table 5, the best option should be recognized as a scheme for the production of buckwheat flakes, which provides for IR processing. These flakes differ in one of the minimum indicators of crumbling and the maximum average size of flakes. The decrease in the amount of water- and salt-soluble protein fractions in this sample is not as noticeable as in other cases and amounts to 6.3%. As a result of the complex effect of moistening, IR treatment and steaming, the amount of dextrins increases to 2.6%.

From the point of view of consumer advantages, flakes produced using IR processing are characterized by a minimum cooking time of 2 minutes and a welding coefficient equal to 6.5-7.5 conventional units.

Figure 3. Technological scheme for the production of buckwheat flakes using IR processing

2.2.3. Development of technology for the production of buckwheat flour

The production of buckwheat flour, as a rule, is carried out from cereals and is associated with significant costs, since it involves the processes of sizing and fractional peeling of buckwheat. One of the tasks was to develop a technological scheme that excludes these processes.

Taking into account the structure of buckwheat, as well as on the basis of the study of the content of the buckwheat kernel in the intermediate grinding products, their aerodynamic properties, a technological scheme for grinding buckwheat into flour using aspirators was developed, shown in Figure 4. The technological scheme allows obtaining a yield of buckwheat flour in an amount of at least 70 %.

The technological process for the production of buckwheat flour includes grain cleaning from impurities, grinding, sorting grinding products, flour control.

Figure 4. Technological scheme for the production of buckwheat flour

In order to increase the yield of buckwheat flour and more fully use the potential of buckwheat, the influence of the methods and modes of TRP was studied, the effectiveness of which was judged on the basis of the total yield of buckwheat flour, as well as the residual starch content in the husk after grinding. The results are shown in table 6.

Table 6

Influence of GTO methods and regimes on the yield of buckwheat flour

TRP modes

Total yield of buckwheat flour, %

Moisturizing by 3%; duration of softening - 15 min.

Steaming at a steam pressure (p) of 0.05 MPa; during (t) - 2 min.

Steaming at

p = 0.05 MPa; t = 5 min.

Steaming at

p = 0.25 MPa; t = 2 min.

Steaming at

p = 0.25 MPa; t = 5 min.

It has been established that steaming buckwheat, depending on the accepted parameters of the TRP, makes it possible to achieve a more complete yield of the kernel and increase the yield of flour by 0.5-1.5%. Before grinding, it is advisable to steam the buckwheat at a steam pressure of 0.05 MPa for 5 minutes. A further increase in steam pressure does not lead to a significant increase in the yield of buckwheat flour.

The expediency of steaming buckwheat before grinding has been experimentally confirmed by assessing the effect of various dosages of buckwheat flour on the quality of bread made from premium wheat flour. Bread quality was assessed by the scoring method. The results of determining the quality of bread are shown in Figure 5.

The quality of bread using flour obtained from steamed buckwheat increased by 2-15% compared to bread using flour from unprocessed seed and by 8-38% relative to bread without buckwheat flour.

Figure 5. Influence of the amount of added buckwheat flour on the quality of bread made from premium wheat flour

Bread with the use of buckwheat flour from seeds that passed the TRP had a more attractive appearance, due to a more saturated color of the crust, a larger specific volume, a more developed porosity structure, and the most pronounced pleasant buckwheat aroma.

2.2.4. Husk disposal

The creation of waste-free production with the fullest use of raw materials, including waste, is still relevant. Secondary raw materials and wastes of the grain processing industry amount to about 5 million tons annually.

The properties of packaging composite materials depend on the particle size of the organic filler, which should not exceed 450~500 µm, but not less than 100 µm. The quality of the product also depends on the moisture content of the raw material. Humidity of raw materials should not be more than 10%.

Shredding of the husk was carried out in machines of shock-abrasive action. In the course of the study, various types of machines were tested (roller machines with a cut and micro-rough surface), a Brabender knife crusher, mills EML, MSHZ, Perten.

It has been established that a single grinding in machines with a circumferential speed of the working body of at least 80 m/s and a sieve shell opening diameter of 450 microns makes it possible to obtain 95% of the product with a particle size of less than 450 microns.

The waste preparation process is shown in Figure 6 and includes:

1. Removal of crushed kernel, flour, which is a feed product and is used in feed production.

2. Husk drying up to 10%, which is possible when it is dried in a liquefied state (laboratory dryer at T = 110 ºС for 3 minutes).

3. Grinding the husk with the control of the fineness of grinding in the screening machine.

Figure 6. Schematic diagram of the process of preparing husks for insertion into composite packaging materials

The buckwheat husk obtained after grinding is a filler; polyethylene or polypropylene was used as a polymer in the production of composite packaging materials.

The production line included the production of granules by thermoplastic extrusion, after which a film was produced, which was subsequently examined for breaking stress.

It was found that the more waste was contained in the polyethylene matrix, the lower the breaking stress was for it. Similar results were obtained for the polypropylene matrix. However, if we take into account that in order to create high-quality secondary polymer raw materials and products based on it, the strength value, characterized by a breaking stress during uniaxial tension, must be at least 4 MPa, then for a composition prepared with propylene waste, the dosage of introducing buckwheat husks can be 20% .

1. An integrated technology for processing buckwheat has been developed, which provides for the production of both traditional products - cereals, and instant products, flour, as well as the utilization of husks.

2. As a result of comprehensive research into the technology of processing buckwheat into instant products (buckwheat flakes) and baking flour, new technological solutions for the production of these products with an increased yield have been proposed.

3. When developing buckwheat flakes, the following sequence and modes of technological operations are recommended: the buckwheat fraction, purified from impurities, is brought to a moisture content of 26-27% and tempered for 6-7 hours, exposed to IR radiation for 30-35 at a radiant flux density of 25 -26 kW/m2. After that, additionally moisten to 26-27% and soften for 6-6.5 hours, then steam for 5 minutes at a steam pressure of 0.1-0.15 MPa. Dry the steamed buckwheat to a moisture content of 26%, cool, peel. At the final stage, remove crumbs and flour from the buckwheat flakes obtained after flattening, bring the flakes to a moisture content of 12-14%.

4. The possibility of using two methods of energy supply simultaneously in the production of buckwheat flakes - IR radiation and steaming - is theoretically substantiated. Experimental studies have confirmed the effectiveness of sequential processing of buckwheat with IR radiation, leading to some loosening of the kernel structure, followed by steaming, which contributes to its plasticization. The use of this technology leads to a decrease in the crumbling of flakes, the duration of cooking is no more than two minutes, the welding coefficient reaches a value of 7.5 c.u. e. The total yield of flakes is about 97%, in relation to the groats that went to flattening, or 71.6% in relation to buckwheat. The decrease in the amount of albumins and globulins in such flakes is minimal and amounts to 6.3%, the amount of dextrins increases to 2.6%.

5. Experimentally substantiated the modes of preparation of buckwheat, which has passed the GTO under the traditional modes of cereal production, for flattening when making flakes from it. It is recommended to select buckwheat for the production of flakes before the peeling stage. Preparation for flattening should be carried out in accordance with the scheme for the production of flakes from buckwheat seeds, and the stage of repeated conditioning should be provided for at least 18 hours.

6. The developed technological scheme for the production of buckwheat flour does not provide for the stages of fractionation and peeling and makes it possible to obtain a total flour yield of at least 70%.

7. Scientifically substantiated and experimentally confirmed modes of buckwheat TRP in the production of flour. It is recommended to carry out preliminary steaming at a steam pressure of 0.05 MPa for 5 minutes, which helps to increase the flour yield by 1.1%. At the same time, the content of the large fraction of buckwheat flour increases, resulting in the hardening of the buckwheat kernel during steaming.

8. The possibility of using buckwheat flour, produced according to the developed technological scheme, in the recipe for bread from premium wheat flour is shown. The positive effect of buckwheat flour on the quality of bread is noted. The quality indicators of bread obtained using TRP-treated buckwheat flour are better than those of bread using unprocessed buckwheat flour and bread without the addition of buckwheat flour. The recommended percentage of buckwheat flour sorting is 15 - 20%.

9. A method has been developed for fractionating buckwheat, which involves stabilizing the load and thickness of the buckwheat layer in screening machines by dividing the descents from the sieves of fine buckwheat fractions into two parts, of which one is sent for peeling, and the second for re-sifting on the same sieves. The use of this method during fractionation makes it possible to additionally isolate more than 3% of small buckwheat seeds compared to the traditional fractionation scheme.

10. In order to utilize buckwheat husks, a technological sequence of preparation for its introduction into composite packaging materials has been developed, including the stages of removing fodder waste from buckwheat fruit shells, drying and grinding the husks. The possibility of using buckwheat husks in composite packaging materials is shown. For a composition prepared with propylene waste, the dosage of buckwheat husks can be 20%.

1. Chevokin, buckwheat flour production [Text] /, // Collection of reports of the IV-th International Scientific and Practical Conference "Technologies and Healthy Foods" - M .: MGUPP Publishing Complex, 2006. - Parts II - P. 64-67 .

2. Izosimov, hydrothermal treatment modes for the quality of buckwheat flakes [Text] /, // Proceedings of the third international conference "Quality of grain, flour, bakery and pasta" - M .: Pishchepromizdat, 2006. - P. 111-112.

3. Chevokin, A. Technology for the production of buckwheat flakes [Text] / A. Chevokin, V. Izosimov, E. Melnikov // Khleboprodukty – No. 6. -
pp. 48-49.

4. Chevokin, buckwheat flakes using intensive energy supply [Text] / // Collection of reports of the V-th anniversary school-conference with international participation "Highly effective food technologies, methods and means of their implementation" - M .: MGUPP, 2007. - P. 330-333.

5. Melnikov, obtaining cereal flakes [Text] /, // Patent of the Russian Federation No. 000. - 05.20.2008. - Bull. No. 14.

6. Kolpakova of the food industry - a promising raw material for biodegradable packaging compositions [Text] /, etc. // Food industry - No. 6. - S. 16-19.

7. Chevokin, A. Influence of preparation of buckwheat for flattening on the quality of flakes [Text] / A. Chevokin // Khleboprodukty – No. 7. - S. 54-55.

8. Melnikov, obtaining buckwheat [Text] /, // Patent of the Russian Federation No. 000. - 09/10/2008. - Bull. No. 25.

9. Ananiev, No. 000 Biologically degradable thermoplastic composition [Text] /, Pankratov G. N, - No. declared 28.02.2008.

Complex buckwheat processing technology with hull recycling.

A. A. Chevokin

Results of complex buckwheat processing technology development are presented in the paper, assuming production of fast preparation products and buckwheat flour; improvement of traditional groats quality; hull recycling.

Basic regularities are revealed; depending on directions of buckwheat further use parameters of its hydrothermal treatment are defined.

Main recommendations on technological process conducting of aforementioned products manufacture are developed.