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The indicator "falling number" determines the presence of starch as its amount decreases during the grain germination process. Wheat germinates at a moisture content of 50%–70% in the presence of drip moisture and positive temperature values above 20C. The research work was carried out in two directions: - a survey of granaries was conducted to estimate their compliance with regulatory requirements and rules; - the quality indicators of stored grain were determined. During the survey, the following stages were carried out: - a visual inspection of granaries No.1 and No.18 was carried out to estimate tightness of containers; - there were carried out measurements of the aerodynamic parameters of the air used for grain active ventilation; - there were analyzed the registration logs of laboratory tests of average daily samples during receiving and delivering wheat grain of the 3 and 4 classes; - the data on grain thermometry in silo No.1 and No.18 were studied during storage period in September; - grain samples were taken to determine quality parameters. The selected samples were analyzed according to the following parameters: falling number (c) and other indicators indirectly related to it: humidity, grain impurity (incl. germinated grains), weed impurity, germination energy and germination rate. [ABSTRACT FROM AUTHOR]

The exploration studied the dependence of FAV for wheat grain on storage under different conditions of temperature and relative humidity. Each batch of grain was stored in desiccators for twelve months, the necessary conditions for humidity and temperature were set by using saline solutions. For storage, two lots of wheat food grain of the 3rd class harvested in 2021 and 2018 were selected. As a result of the studies, the dependence of fat acidity value (FAV) of wheat grain on its shelf life was established. As FAV increases, the shelf life of grain decreases. FAV growth is more influenced by the relative humidity of the air in the grain mass, rather than by the storage temperature. The greatest ganges of FAV took place from the 3 th to the 10 th months of storage at a relative humidity of more than 60% and a temperature above 20 °C. The rational mode of grinding will be determined by the gap between the rollers of 0.05 mm per I dr.s. The technological scheme of grinding a grain mixture consisting of wheat groats with the addition of flax seeds is optimal. The baked bread has a regular oval shape, a non-smooth uneven, bumpy surface of the crust with undermining, a characteristic taste with the presence of a flax aftertaste, which corresponds to bread with the addition of flax flour. [ABSTRACT FROM AUTHOR]

In a metal silo, grain is cooled by atmospheric air injected under the perforated bottom of the silo. Air permeates the grain mass vertically from bottom to top, passes into the space above the grain under the silo roof, and then it is released into the atmosphere through deflectors in the roof or special channels. If the expected equilibrium moisture content at the end of ventilation is more than the initial moisture content of the grain, then in this case the grain absorbs moisture from the air and it is not advisable to carry out ventilation, because it may result in poor quality performance. Ventilation should be carried out at a lower expected value of equilibrium moisture content compared to the initial data. In this case, desorption will occur, and the moisture removed from the grain will be absorbed by air during the process. The moisture content of the air in the intergranular space will increase, which can lead to an increase in humidity in the surface layer of the grain mass during ventilation and the formation of condensate in the space above the grain. To determine the periods of these events is the purpose of this calculation. [ABSTRACT FROM AUTHOR]

The characteristics of wheat-flax flour obtained by various technological schemes are presented. The patterns of grinding binary grain mixtures to obtain composite types of flour based on wheat grain, polished wheat groats, semolina and 7% flax seeds were revealed. With the addition of flax seeds, new varieties of wheat-flax flour with specified technological properties and increased nutritional value, enriched with PUFAs, essential amino acids and other essential nutritional factors, have been created. Statistical analysis made it possible to establish the linear nature of the dependence of flour whiteness on yield (R = 0.96 - 0.99). The ash content of flour from a mixture of wheat and flax increased by 0.03%, flour from a mixture of semolina and flax increased by 0.1% compared to the control. The fat content in wheat-flax flour No. 1 (wheat groats + flax) is 3.8%, and in wheat-flax flour No. 2 (semolina + flax) - 3.6%. It has been established that the use of wheat groats and semolina for subsequent grinding together with flax seeds made it possible to significantly simplify the grinding process, to abandon multi-grade grinding, and to achieve a uniform distribution of fat among flour varieties. [ABSTRACT FROM AUTHOR]

The analysis of restaurants in the Kemerovo region from the late 40s to the late 80s of the XX century was carried out. It was found that most of the restaurants were built according to an individual project and supplied with modern technological equipment. Many restaurants worked as primary food processing companies and produced semi-finished products; there were also culinary shops at many restaurants. In the middle of the last century, mechanization came to the aid of culinary specialists. Machines kneaded dough, whipped creams, peeled potatoes and sulfurated them; an automatic machinemade cutlets. The refrigeration industry was developing widely. [ABSTRACT FROM AUTHOR]