FLOUR WHEAT AND ITS PRODUCTION METHOD Russian patent published in 2014 - IPC A21D2/00 B02C9/04 

FIELD: food industry.

SUBSTANCE: invention relates to food industry, namely to flour wheat and method of its production. Flour wheat involves fraction produced during processing grains in an amount of in relation to its weight: fraction "seminal shell" 1.0-4.0 wt %, fraction "aleurone layer" 5.0-10.0 wt %, fraction "endospermatic flour" 67-75 wt %. Indices of quality flour composed: protein weight fraction at least 13% including weight fraction of fat no more than 2% weight fraction gluten no less than 25% quality gluten of no lower second the group falling number value at least - 185 with weight fraction ash no more than 1.0%, flour has distribution of particles size with more than or equal to 1500 g 315 mcm no more than 1.0%, with least 315 mcm, but more than or equal to 1500 g 250 mcm - no more than 13.0%, with least 140 mcm - no more than 68%. Wheat flour production method involves shelling and hydrothermal treatment. Then grains are divided into anatomic parts of by periodic stipulates to produce a sequentially in the form of individual fractions "shell fruit-and-berry", "seminal shell", "aleurone layer" and "hulled grains". Fraction "hulled grains" milled rolled or a roller method till to size, corresponding of fermentative activity grains. Sorted products mincing two fractions: "endospermatic flour" and "offal". Fraction "aleurone layer" and fraction "seminal shell" mixed. Mixture first sorted, removing from it large seminal shell. Mixture is milled, destroying the cell wall and matrix aleurone layer and remove from it aleurone grains in chopper impact principle action or roller type. Flour is produced, 1 mixing produced fraction: "endospermatic flour", "aleurone layer" and part of "seminal casings". The remaining "seminal casings", "shell fruit-and-berry", "offal" and fodder grain product the infusions in fodder product which undergoes extrusion or granulation or pressing.

EFFECT: method allows to produce flour with yield till 90% with high baking capacities and increased content of in it nutritive substances including vitamins and minerals.

2 cl, 1 dwg, 3 ex