Studying the possibility of varietal grinding of grown wheat at the Lab Mill

The article presents the data of the study of the yield of products during varietal milling of sprouted and native wheat grain. The study obtained new data on the main indicators of the quality of flour from biologically active wheat grain. The feasibility of using sprouted wheat grain as an alternative type of raw material in the production of flour will be proven. Winter wheat of the 2023 harvest of the Belarusian selection of the "Rassvet" variety was used as the object of the study. Flour obtained by milling sprouted and original wheat was compared by the main quality indicators. The total yield of flour from sprouted and original wheat grain during varietal milling was 68.7% and 66.6%, respectively. It has been established that the yield of flour from biologically active wheat grain is 2.1% higher than from native wheat grain. As a result of milling, three grades of flour (premium, first and second) were obtained from sprouted and original wheat grain. The yield of bran from torn systems is 0.3% less than the yield of bran from milling and polishing systems by 2.1%. When assessing the quality, flour from sprouted grain was superior in whiteness and ash content to flour from the original wheat grain.