Substantiation of the preparation technology of soft-grained wheat for deep processing

The process peculiarities of harvesting grain for processing and production of food products are impossible without determining the content of protein, starch, gluten, the same in the grain weight of soft-grained wheat, which comes to grain processing plants, contains grain and waste impurities. The purpose of the work was to substantiate the technologies of primary and advanced preparation of wheat grain using modern methods of storage and transportation for further use in the processes of deep grain processing. The method of identification was used for the technological features establishment, measuring with the morphological characteristics and impurities determination. Grain standards provide for the determination of moisture, test weight, waste and grain impurities, gluten content and gluten deformation index (GDI): grain batches of different varieties of spring and winter soft wheat. The obtained data met the requirements of the 2nd class, according to the indicator of crude protein content, falling number (FN) of the 2nd and 3rd classes. Commercial indicators of the qualitative composition of spring wheat and winter varieties of soft-grained wheat were experimentally determined. It was established that in the group of winter wheat varieties, the moisture content was within 10.1-11.2%, test weight was 757-773, weight per 1,000 seeds was 41.7-43.4 g, gluten content was 20.4-27.3%, GDI was 76.4-81.6 units, FN was 339-364 seconds; 11.4-12.2%, 740-755, 41.8-43.8 g, 21.8-26.2%, 71.1-80.4, 313-358, respectively, in spring wheat varieties. Regarding the nutritional qualities of wheat, in the group of winter varieties, crude protein was 20.9-21.7%, crude fat was 2.4-2.7%, crude fibre was 2.5-3.0%, nitrogen-free extractive substances were 71.1-71.5%; in spring varieties, respectively, 19.64-20.3%, 2.2-2.7%, 2.2-2.4%, 73.5-74.2%. The practical significance of the work lies in the implementation of modern methods of grain storage and transportation, which allows to significantly improve the quality of raw materials, increase the efficiency of food production, reduce losses during processing, and ensure compliance of products with high quality standards