INFLUENCE PARAMETERS UNHUSKING AND WATER HEAT TREATMENT GRAIN YIELD AND CULINARY RATING OF WHEAT ROLLED CEREAL SPELT

As a result of studies found that cereals rolled out for the initial moisture content of raw materials 14 % dependent on the length of unhusking, steaming and softening. The biggest yield of rolled cereals wheat spelt obtained by unhusking the grain for 20 minutes, which is a 5-minute steaming varied from 96,8 % in softening for 5 minutes, 97,1 – in 10 minutes and 97,3 % – a 15-minute softening. Steaming corn for 10 minutes provided a similar yield of the finished product. However, the 15-minute softening reduced by 2–3% yield rolled cereals (95,1–95,4 %). The increase in the index shelling out significantly changed rolled grains of spelt wheat. Thus, a 5-minute steaming and softening yield of cereals declined from 97,9 to 92,3 % for the index unhusking 15,6 %. However, the index unhusking 9–15 % increased role steaming whole grains. For 11 percent cereal flaking out on steaming duration was 5 min 92,2–93,3 % depending on the length softening. Over 10-minute steaming the figure was 94,4–95,5 and 15-minute steaming – 94,8–95,4 %. depending on the duration of steaming. A similar pattern is obtained by unhusking the index higher. Porridge with spelt wheat characterized by high culinary estimate. For index unhusking grain 2,8–3,9 %, the figure was 6,6 points. The increase in the index unhusking grains increased to 4,7 % culinary estimate to 7,4 points. 7,8 points for the index had cereal flaking grain 7,2–9,1 %. The highest culinary evaluation of 8,6 points and 9 had a mess of unhusking index 10,9–12,5 and 13,7–15,6 % respectively. Based on the analysis of the data we can conclude. that wheat spelt grain recommended in the production of cereals rolled spend steaming and softening for five minutes and unhusking within 120–140 s, with that index is unhusking 10,9–12,5 % has high culinary rating – 8,6 points.