| Issue |
E3S Web of Conf.
Volume 451, 2023
2nd International Conference on Environmental Sustainability Management and Green Technologies (ESMGT 2023)
|
|
|---|---|---|
| Article Number | 04002 | |
| Number of page(s) | 11 | |
| Section | Resource Conservation and Provision of Rational Consumption and Production Models | |
| DOI | https://doi.org/10.1051/e3sconf/202345104002 | |
| Published online | 20 November 2023 | |
Development of new resource-saving, environmentally friendly technological processes in flour grinding production
Ural State University of Economics, Ekaterinburg, Russia
* Corresponding author: lesnina@usue.ru
The gist of this article boils down to methods for processing secondary raw materials in flour milling. Methods for separating the wheat germ in both the grain cleaning and grinding departments have been studied. A method has been proposed for obtaining wheat germ using a beaker with subsequent pneumatic separation of passing products. To grind wheat germ to a finely dispersed composition with a solid particle size of less than 100 microns, a dry mechanical activation method using a disintegrator is provided. The chemical and amino acid composition of the resulting wheat germ flour was studied. The homogeneous fine composition of wheat germ flour made it possible to use it in the production of bakery products without deteriorating their quality. The developed technology for processing wheat germ is resource saving, environmentally friendly and allows you to preserve completely all biologically valuable substances present in the by-products of wheat processing.
© The Authors, published by EDP Sciences, 2023
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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