CC BY
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№ 3 (120)_1ьхничь1киь науки_март. 2024 г.
DETERMINING THE QUALITY OF CEREAL PRODUCTS
Faxriddin Qaxxorov
Assistant,
Jizzakh Polytechnic Institute, Republic of Uzbekistan, Jizzakh E-mail: _ [email protected]
Bayan Muldabekova
Professor
Republic of Kazakhstan Almaty Technological University
E-mail: _ f392990@gmail. com
ОПРЕДЕЛЕНИЕ КАЧЕСТВА ЗЕРНОВЫХ ПРОДУКТОВ
Цаххоров Фахриддин Батурбекович
ассистент
Джизакский политехнический институт Республика Узбекистан, г. Джизак
Мулдабекова Баян Жаксилыковна
профессор
Алматынский Технологический Университет, Республика Казахстан, г. Алматы
ABSTRACT
In this article, the criteria for determining the quality of cereal products are mentioned. In the cereal industry, grain crops, buckwheat and legumes are used as raw materials for the production of cereal products. Grain crops include wheat, barley, oats, millet and rice, buckwheat and legumes, and pea groats.
АННОТАЦИЯ
В данной статье упомянуты критерии определения качества зерновых продуктов. В крупяной промышленности в качестве сырья для производства крупяной продукции используются зерновые культуры, гречиха и бобовые. Зерновые культуры включают пшеницу, ячмень, овес, просо и рис, гречку и бобовые, а также гороховую крупу.
Keywords: cereals, wheat, barley, oats, millet, endosperm, quality and pests.
Ключевые слова: зерновые, пшеница, ячмень, овес, просо, эндосперм, качество и вредители.
Cereal is a food product, often prepared whole or ground in a special machine from grains such as rice, wheat, oats, barley, buckwheat, corn, and peas. It contains starch, nitrogenous substances, protein, fat, carbohydrates, calcium, mineral salts (potassium, calcium, magnesium, phosphorus, iron), vitamins. Since it has less pulp, it is good fodder for cattle and poultry. Due to the removal of the husk of the grain, Yorma has a high nutritional value, it is well digestible, nutritious and caloric. Cereal is especially important for children and patients suffering from various diseases. Cereals are the main source of carbohydrates (starch) and vegetable proteins in the human diet. In cooking, porridge, liquid soups, side dishes and other dishes are prepared from groats. According to the physiologically based nutrition standards, it is recommended to consume an average of 14-15 kg of various cereal products per capita per year for food.
In the cereal industry, grain crops, buckwheat and legumes are used as raw materials for the production
of cereal products. Grain crops include wheat, barley, oats, millet and rice, buckwheat and legumes, and pea groats. The shape of the buckwheat grain is three-sided, straight, sharp-ribbed core, and the skin of the fruit is dark black in color, the seed coat (3 -5%), the aleurone layer (57-65%), consists of endosperm and pulp (10-20%). The color of the core is gray or bluish.
Buckwheat used for cereal is divided into three classes according to the amount of kernel:
The pure amount of class I-magazine should not be less than 77%;
Class II - pure amount of marrow not less than 74%; Class III - the pure content of marrow should not be less than 71%;
The main waste of buckwheat grain is Tartar buckwheat (long three-sided grain), besides red immature buckwheat, wild radish seeds and field (wild) peas. Buckwheat grain is divided into three categories by size: • not less than 80% of large buckwheat grains remaining on a long sieve of 3.0 x 20 mm;
Библиографическое описание: Qaxxorov F.B., Muldabekova B.J. DETERMINING THE QUALITY OF CEREAL PRODUCTS // Universum: технические науки : электрон. научн. журн. 2024. 3(120). URL:
https://7universum. com/ru/tech/archive/item/17145
№ 3 (120)
март, 2024
• not less than 60% average grain of buckwheat from that sieve;
• small buckwheat grain that has not less than 60% that passed through the same sieve.
Grains are divided into types and pod types depending on the shape and color of the flower shells. Grains of type I (fully ripe, large, cylindrical or pear-shaped, high-yielding medium-yielding botanical type) are used
in the production of cereal products. The oat grain is covered with a veil, long, on the inside (deep), and completely covered with hair.
The structure of groats:- the endosperm of the kernel is 55.5-65%, and it has a white porous flour-like consistency; - the aleurone layer of the fruit shell and seed shells make up 9%.
Groats grain Length, mm Width, mm Thickness, mm Weight of 100 grains, g
oatmeal 13-19,0 1 ,4 -4 0 1,2-4,0 15-15, average 26-28
Cereals are produced from corn grain in cereal factories, and corn flakes are produced from large kernels, and corn flakes from small kernels. Corn kernels differ in shape, color, and consistency of the endosperm. Corn grains of types III, IV, VI, and VIII are used for the production of groats according to the standard. Type III - pale yellow; yellow type IV - pale yellow white type VI - semi-white type VII - cucumber white.
The technological characteristics of cereal grains allow to obtain high-quality cereal, quality indicators of the received grain. In the laboratories of cereal enterprises, moisture, contamination with weeds, damage by pests, flower shells, smell, taste and color parameters of the received grain are determined.
"Output" of groats is influenced by its quality indicators, its large, homogeneous content during processing, the consistency of the core, etc. Let's consider the indicators required for the production of cereal from cereal grains.
The freshness of the grain. The grain sent for groats must be fresh, must not have various unpleasant odors (not related to mold, malt, and other fresh grain), sour and bitter taste, and must not have darkened husks and kernels. Contamination of grain with weeds - groats grain mass consists of the main grain containing various low-quality grains (damaged, unripe, spoiled, damaged by pests). Grain waste consists of organic, mineral and other waste. The composition and amount of waste and waste in the standard grain is indicated.
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