Abstract

The study has been carried out at the All-Russian Research Institute of Grain and Its Processing Products. This paper describes the formation of new grades of triticale flour based on the cumulative ash curves the analysis of technological and biochemical indicators of which showed that flour of the grades T-60, T-70 and T-80 obtained from endosperm can be used directly in bakery, flour of the grades T-120 and T-220 obtained from peripheral parts and triticale bran can be limitedly used in bakery, and are mainly raw materials for further processing. On the basis of the study of the kinetics and efficiency of the effect of proteolytic and cellulolytic enzyme preparations (EP) and their compositions, optimal conditions for enzymatic modification (the EP dosage is 0.5-0.75 units of PA/g of flour, 0.3...0.4 units of CA/g of bran, the optimum temperature is 40-50C, pH is 5.0 and 3.5, the duration of reactions is 1.5 and 2 hours) have been determined. It has been shown using the gel-chromatography method that the use of multienzyme compositions (MEC) of proteases allowed to hydrolyze triticale flour proteins completely and to use the obtained hydrolyzate as a component of hypoallergenic and gluten-free flour products. The use of cellulolytic EP allowed to increase the amount of reducing substances and soluble protein by 1.5-2.5 times in comparison with the control sample. The biomodified bran obtained using the MEC "Shearzyme 500 L" + "Neutrase 1.5 MG" and "Viscoferm L" + "Distizym Protacid Extra" has a high degree of hydrolysis of non-starch polysaccharides and proteins, is characterized by a certain ratio of high-, medium-, low-molecular peptides and amino acids, has different functional and technological properties. They can be used in the production of a wide range of general-purpose, functional and treatment-and-prophylactic food products

Keywords

Triticale grain, flour, bran, grain processing technology, enzyme preparations, modified grain processing products, functional and technological properties

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