Groats are the second largest grain product after flour in terms of value and quantity. Its annual production is about 3 million tons.

In the human diet, cereals account for 8 to 13% of the total consumption of cereals. Rice, millet, buckwheat are sometimes called cereal crops proper, since the bulk of the grain of these crops is used for the production of cereals. In addition, cereals and cereal products are made from oats, barley, wheat, corn, and peas. In some cases, sorghum, chumiza, lentils and others are processed into cereal products. The range of cereal products is quite wide - these are cereals from whole or crushed kernels, flakes and more. The abundance of cereal products has a historical pattern.

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Groats are the second largest grain product after flour in terms of value and quantity. Its annual production is about 3 million tons.

In the human diet, cereals account for 8 to 13% of the total consumption of cereals. Rice, millet, buckwheat are sometimes called cereal crops proper, since the bulk of the grain of these crops is used for the production of cereals. In addition, cereals and cereal products are made from oats, barley, wheat, corn, and peas. In some cases, sorghum, chumiza, lentils and others are processed into cereal products. The range of cereal products is quite wide - these are cereals from whole or crushed kernels, flakes and more. The abundance of cereal products has a historical pattern.

The purpose and objectives of this course work is to study the technology of production of cereals, its chemical composition, nutritional value, assortment of cereals, history of development, their classification, quality requirements and storage conditions.

Currently, more than half of the protein and energy produced by mankind comes from three crops: wheat, rice, corn, and the plant flora includes about 350 thousand types of cereals. World wheat production is about 50%. The nutritional value of grain products is determined by the content of the main nutritional components, their calorie content and digestibility. Groats and cereal products from grains of different crops have different contents nutrients: proteins, carbohydrates, fats, as well as biologically active substances, in particular vitamins. Groats are widely used in households and public catering for the preparation of cereals, soups and other culinary products, is of great importance in baby and dietary nutrition and serves as a material for the production of food concentrates and some types of canned food.

The process of processing grain into cereals includes three main stages: preparation of grain for processing; processing of grain into cereals and cereal products; packing and dispensing of finished products. In addition to whole cereals, they also produce crushed cereals from barley, wheat, and corn. Groats obtained from cereals, buckwheat and legumes are among the most common food products... The groats are suitable for long-term storage in conventional warehouses and for long distance transport.

Currently, the main direction in the development of technology and technology of cereal production can be considered the development and development of the production of new products from non-traditional raw materials, in particular, rye grain, sorghum, as well as products fast food, the use of new approaches in grain processing technology - hydrothermal treatment, extrusion technology.

Classification and assortment of cereals

At the cereal factories of our country, cereals are produced in wide range, since grain of various crops is used for the production of cereals.

Depending on the processing method, the size of the grains and the quality of the groats, they are divided into types, numbers and varieties. Semolina is divided into brands.

The following types of cereals are produced at cereal factories: from millet - polished millet of the highest, first and second grades; from buckwheat - steamed and non-steamed kernel of the first and second grades, long grain; from oats - non-crushed steamed groats of the highest and first grades, petal flakes, crimped groats of the highest and first grades, Hercules flakes and oatmeal; from barley - five-dimensional pearl barley and three-dimensional barley; from grain rice - polished and polished rice of the highest, first and second grades, crushed rice; from peas - peas shelled (shelled) polished whole and split, peas like semolina; from corn - five-dimensional polished grits, large grits for flakes and puffed grains, small grits for crispy sticks; from durum wheat - four-dimensional Poltava groats and Artek.

At flour mills, when processing wheat into flour, they select (due to top grade) semolina(2%), which, depending on the type of wheat supplied for grinding, is subdivided into the following grades: from soft wheat - grade M; from soft wheat with an admixture of hard (durum) up to 20% - MT brand; from durum wheat (durum) - T.

Cereals production technology

The technology for the manufacture of certain types of cereals has much in common and consists of the following operations: cleaning grain from impurities and sorting it by size, caving grain and separating the products of caving. In the production of some types of cereals, hydrothermal treatment of grain is used before hulling, as well as crushing of the collapsed kernels, their grinding and polishing.

Grain cleaning from impurities larger, smaller and lighter than grain, as well as from shrunken and fine grain is produced on separators and triers. Metal impurities are separated from the grain in magnetic traps. After cleaning, the grain should contain no more than 0.3-0.5% of trash impurities. Before cleaning the grain, it is sorted by moisture content and by the content of difficult-to-separate impurities in order to obtain a more uniform grain quality and reduce losses during its production.

Hydrothermal treatmentconsists in steaming the grain for 3-5 minutes. at a steam pressure of 1.5-3 atm, followed by drying the grain to a moisture content of 12-14%. With this processing of grain, the strength of the core increases and its hydrophilicity decreases, since in the peripheral parts of the endosperm, starch is gelatinized, proteins are denatured, the intercellular spaces in the nucleus are reduced several times; there is a partial loss of aromatic substances and the activity of lipase, phosphatase, etc. enzymes decreases; shell protopectin is partially converted into pectin, so the shells become more fragile and easier to remove from the grain. Oats and peas are always hydrothermally treated, and sometimes buckwheat and corn. In oats after steaming, the specific bitterness inherent in it disappears. As a result of hydrothermal treatment of grain, the yield of the whole kernel increases, the hydrophilicity of cereals decreases.

Sorting grain by sizeproduced by sifting it through sieves with different mesh sizes to obtain uniform grain size fractions. Grains of the same size are better cleaned of shells, and less crushed kernel is obtained from it. Buckwheat, oats and peas are sorted by grain size. From wheat, barley and corn, during this operation, only small grains are separated.

Grain hulling and separation of hulling productsproduced after grain sorted by size. When peeling, or dehulling, remove flower shells from grains of hulled crops, fruit shells from buckwheat and wheat, and seed - from peas. Grain is crushed in continuous grain hulling machines (ZShN) and on roller grain crushing machines. In a rolling machine, between a rotating shaft made of abrasive material or stone and a stationary deck, such a distance is set so that films and shells are removed from the grain, but the core is not destroyed. After processing the grain in hulling machines, whole, chopped and crushed kernels, unbroken grains, shells (husk) and flour (finely ground particles) are obtained. To separate the casings, the product is winnowed on husks. By sifting through a set of sieves, crushed and whole kernels, unbroken grains and flour are separated.

In the manufacture of barley, wheat and corn groats, the kernels obtained after peeling are crushed on roller machines. The crushing products are sorted by size in the sieves.

Grinding the product.In the manufacture of rice cereals, peas, etc., the kernels are ground and polished. As a result of grinding, the groats acquire a rounded shape and uniform color. During grinding, the embryo is partially removed from the oat kernel and the pubescence - hairs - is removed, the fruit and seed coats, the embryo and partially the aleurone layer are removed from the kernel of millet and rice. Not only whole kernels are ground, but also crushed ones (pearl barley, corn, wheat Poltava) to get rounded grains. To give polished rice and peas a smooth shiny surface, they are subjected to further processing - polishing. When polishing, the aleurone layer is removed from the rice kernel, and the top layers of the cotyledons are removed from the peas. Polished and polished cereals, in comparison with peeled kernels, contain more starch, but less proteins, fats, mineral salts, vitamins and fiber; the digestibility and taste of cereals are higher, it boils down faster.

The production technology of some types of cereals differs from the described standard scheme. So, semolina is produced in mills with high-quality milling of wheat; oatmeal is made from steamed oat kernels, which are flattened into petals and dried.

Packaging of cereals.After crushing, grinding and polishing, the groats are sieved, winnowed and passed through magnetic traps. Groats are packed in jute, cotton and flax-jute bags of the 1st and 2nd categories weighing 65-70 kg or packaged in paper bags weighing 0.4-1 kg.

Cereals yield. Groats are made from good quality grain. The output of cereals depends on the contamination of the grain mass, the completeness and hulliness of the grain, the consistency of the endosperm. Coarse grains contain fewer shells in comparison with shrunken and small grains, therefore, cereals of better quality and with a large yield are obtained from it. Groats made from such grains are large and uniform in size, contain more starch, proteins and less indigestible carbohydrates, porridge from it has best taste... Corn

The shrunken ones are more difficult to process; the kernels may contain remnants of flower shells (in barley) and fruit (in wheat). Groats made from shrunken grains contain more indigestible carbohydrates, are more difficult to boil down, porridge from it has lower taste properties.

The consistency of the grain also affects the yield of the cereal. Glassy grain - more durable than mealy. From it, a larger yield of a whole kernel is obtained, less crushed and tormented. Polished rice is obtained only from vitreous grains. To increase the strength of the buckwheat kernel, which has a mealy consistency, hydrothermal treatment is used, and the yield of the whole kernel of the 1st grade is increased by 6% (from the unboiled buckwheat, the yield of the 1st grade kernel is 52%). Poltava groats and artek are made mainly from durum wheat, when crushed, grains with sharp edges that retain their shape well are obtained, and a small amount of torment is formed.

At cereal enterprises, the rules for organizing and maintaining the technological process have established the basic norms for the output of whole and crushed cereals and the norms for the output of cereals by varieties. For example, for pearl barley, two yield rates are established: 53 and 40%. In the production of pearl barley with a yield of 53%, cereals No. 1 and 2 receive 15%, cereals No. 3 and 4 - 33% and cereals No. 5 - 5%; in the manufacture of pearl barley with a yield of 40%, cereals No. 1 and 2 - 28%, cereals No. 3 and 4–10% and cereals No. 5 - 2% are obtained. At groats factories they use technological scheme with one of the established basic outputs, depending on the demand for this cereal. With a smaller output of cereals, its quality is higher, since the cereal is polished more and it turns out to be more uniform in shape and color. It contains less indigestible carbohydrates, so it digests faster and is better absorbed by the human body.

The role of cereals in the diet - and practically all over the world - can hardly be overestimated. Many even consider them to be the staple food of the 20th century.

The relevance of the topic is that cereals are among the main food products, and the demand for them is quite stable.

The identifying features of the commercial grade of cereals are mass fraction a benign kernel and impurities: weedy, mineral, spoiled, chopped kernels, in rice cereals - yellowed and glutinous rice, in barley grits- grains are not ripped. Falsification of cereals is most often detected during re-grading, when lower grades are sold instead of the higher grades indicated on the labeling.

Despite the fact that cereals are one of the most common and well-known products on Russian market and 91% of the population buy them at different intervals, despite the fact that there is a fairly wide selection of different brands, 55% of consumers found it difficult to name at least one brand.

Experts believe that the point here is that when buying products of this kind, people are more guided by the type of cereal, packaging and price, and not by the brand.

N.M. Lichko. Processing technology of crop production / Ed. N.M. Lichko. - M .: Kolos S, 2006.

Various types of cereals are essential products for which there will always be demand; opening a business for the production of processed cereals can bring considerable income with an established organization of the technological process and an active search for buyers. Before you open a cereal processing business, you should decide on the assortment.

The production of all known varieties of cereals will require a lot of costs and efforts, for a beginner it would be better to start with two or three of the most popular types, this is not too much, and will protect against a crisis situation in the event of a poor harvest of one type of cereal.

Among the crops that can be processed are:

• buckwheat;
• millet;
• barley;
• oats;
• corn;
• rye;
• millet, etc.

In addition to the usual processing and packaging of grain raw materials, it is possible to produce quick-digesting, mixed and packaged cereals in portioned packages.

Technology

The processing of cereals includes several stages:

1. Zernoochitska. It is produced to remove foreign impurities (metals, earth, weeds), small and defective grains.

2. Hydrothermal treatment - steaming (moistening), drying and cooling of grains. It is used for such types of cereals as oats, buckwheat, peas, corn. This procedure increases the mechanical strength of the grain, the nutritional value of the grain and its shelf life. The flower film becomes more elastic, which makes it easier further processing raw materials.

3. Hulling or peeling of grain. During this operation, all indigestible parts of the grain are removed. The kernel is freed from the film, fruit (or seed) shell and becomes ready for further processing.

4. Grinding and polishing - by grinding the machine parts, a part of the kernel is removed from the grains. Wheat, barley and corn cereals, after grinding, acquire a spherical and oval shape. Also improving taste qualities, the cooking time of cereals decreases. Rice, peas, barley and wheat are polished.

5. Cleaning and sorting. The groats are sieved and cleaned of excess impurities, sorted by size.

6. Packing cereals in bags of 50 and 70 kg. Packaged in packages of 500 and 1000 grams.

The yield for each cereal is different and depends on its properties: the average yield of all cereals is 63-66%, for peas - 73%, for pearl barley and polished corn grits - 40%.

For the production of fast-cooking cereals, in addition to the above stages, the grains are subjected to additional processing... Various technologies are used:

• the use of additional hydrothermal treatment in combination with crimping;
• use of micronization processes. The groats are processed with infrared rays, with a wavelength of 0.8-1.1 microns.
• use of extrusion processes. The grains are processed by extrusion in screw presses, which changes their shape and chemical-physical properties.

For the production of cereals, you should rent (or buy) a room with an area of ​​about 150-250 sq. m., which has a workshop, warehouse, easy access, bathroom. The number of personnel is from six people per line, excluding auxiliary workers.

Equipment and raw materials

To open a business for the production of cereals, you need to purchase the following equipment:

• A grain hulling machine (for removing flower, fruit and seed coats from the surface of the grains) - the cost is from 100 to 250 thousand rubles.
• Grinding unit - about 140 thousand rubles.
• Sifter (for separating bulk materials into fractions by size) - from 12 thousand rubles.
• Aspirator (cleaning from small impurities) - about 75 thousand rubles.
• Thermo-packing machine - from 40-200 thousand rubles.
• Sealer - from 18-65 thousand rubles.

Lines and micro-shops for the production of cereals are often sold. Some equipment can work with several types of grains at once. The productivity of the line for processing cereals in the production of cereals is about 3.0-4.5 tons per day.

The cost of grain depends on the type, the most expensive are rice and buckwheat (by the way, they are in the greatest demand). The main types of cereals are sold at the following prices:

• wheat 4000-10000 rubles per ton
• rye - 3.5 - 6 thousand rubles
• barley - 7-10 thousand rubles
• peas 6.5 - 10 thousand rubles
• buckwheat 12 thousand rubles
• corn 6-8.5 thousand rubles
• millet 5 thousand rubles

The retail price of cereals is:

• wheat groats about 13 rubles / kg
• peas - about 15 rubles / kg
• buckwheat- 20-25 rubles per kg
• rice - 19-25 rubles / kg
• corn - about 14 rubles / kg

With the cost of raw materials, equipment for processing and packaging, wages and utilities, the initial investment required to organize the production of cereals will amount to about 1.5-2 million rubles. Monthly profit 50,000-60,000 rubles. The business will pay off in about 2.5 years.

Requirements

In accordance with GOST 26791-89, cereals are packed in bags made of polyethylene or from combined materials based on polymer-coated paper, in packs of boxboard with a net weight of 0.5 kg or 0.6 kg (120/65/90 and 135/53 / 185), weighing 1 kg (150/85/220). They are transported in containers made of corrugated cardboard, wooden boxes and plywood boxes. They are transported by all types of transport in covered vehicles, for railway transportation - only by wagon shipments in sewn bags.

The shelf life of quality products at the right conditions storage is: oat groats - 6-8 months, buckwheat - 9-10, corn groats - 8-9, millet - 6-7, barley - 12-13.

Assessment of the quality of cereals.

The assessment takes into account the following parameters:

• sensory (color, smell and taste);
• humidity (should be within 12 ... 15.5%);
• the amount of impurities, especially harmful, spoiled and broken kernels, tormented, metallic impurities and unshelled grains;
• color, taste and structure of cooked porridge;
• cooking duration;
• the coefficient of digestibility (the ratio of the volume of porridge to the volume of cereals taken for cooking).

For quality control, it is desirable to have appropriate measuring instruments and a laboratory.

Marketing

For active sales, you need to pursue a competent pricing policy and maintain a reputation as a manufacturer of quality products. Participation in tenders for the supply of cereals, establishing contacts with wholesalers and grocery stores- all this will help to find a buyer for large consignments of goods. With the expansion of the business, flour production can also be established.

Christina Cherukhina
- portal of business plans and guides

Until recently, the production of cereals was based only on mechanical technology, which in general view can be represented by the following scheme: cleaning grain from impurities - sorting the refined grain by size peeling - separating the kernel from the films; processing the kernel in different options depending on the type of grain and the type of grain obtained (grinding, polishing, crushing or crushing) - sorting of finished products.

The scheme is also used in modern cereal factories, often supplementing it with other methods. On kruporushkah the considered scheme is used in an abbreviated version.

To clean grain from various impurities, the flowchart includes aspirators, graders, stone separating machines, shastalka (shastalka), scouring machines, magnetic installations, etc. It is essential to sort the grain after cleaning before peeling, since leveled grain is better and easier to peel ...

Various machines are used for hulling grain: peeling machines, where the principle of multiple blows operates; hulling hocks, working on the principle of compression and friction; peelers with rubber rollers; gollendras, vertical peelers, etc.

Processing the kernel after peeling consists in further grinding to remove the remnants of flower films. In addition, the process removes the fruit and seed coats, as well as the embryo. Groats, produced from the grain of many crops, are sorted by size into several fractions (numbers).

During mechanical processing the core of some of the grains does not withstand the impacts exerted and is crushed. Therefore, when producing the main assortment of cereals, products of lower quality are obtained. The best type of buckwheat groats is unground, that is, a whole buckwheat kernel, however, some of the grains are always crushed and crushed groats are obtained - prodel, which gives a "smear" porridge during cooking. There is an even greater difference in quality between whole polished rice kernels and crushed rice. During the production of cereals, a certain amount of flour is also formed - flour used for fodder or technical purposes. By the output of whole grains, crushed pieces and flour, one can judge the operation of individual machines and the enterprise as a whole.

For more nutritious and varied different cereals the technological process of a modern cereal plant includes the processing of grain with water and steam, as well as cooking at high pressure. When steaming refined grains, the strength of the core increases, and the shells become more fragile, as a result, the yield of higher grades of cereals increases, and the digestibility is accelerated.

The nutritional value of cereals increases even more when cooking in syrup (from malt, sugar, table salt and other components) followed by crushing and roasting. Culinary processing such cereals - "flakes" are not needed. They are consumed dry or some kind of drink (broth). Another way to increase the digestibility of cereals is based on pressure treatment. This is how they produce expanded (exploded) grains of wheat, rice, etc., increased in volume by 6-8 times. The best expanded grains are obtained from glassy rice, wheat, and flint corn. Also from many types of cereals they produce food concentrates: they are mixed with other ingredients and processed until fully or almost completely cooked.

Assessment of the quality of cereals

The quality of cereals and methods of determining it are normalized by standards. Sensory indicators (color, smell and taste) are mandatory indicators when assessing cereals. Pests are unacceptable in cereals. The moisture content of different cereals should be in the range of 12 ... 15.5%. The amount of impurities, especially harmful, spoiled and broken kernels, torment, metallic impurities and unshelled grains is strictly normalized. The variety of cereals and the compliance of the product with the requirements of state regulation depend on their content.

The culinary merits of the cereal are also determined. This assessment includes the color, taste and structure of the cooked porridge, the duration of cooking and the coefficient of digestibility, which is understood as the ratio of the volume of porridge to the volume of cereal taken for cooking. Depending on the varietal characteristics of the raw material, the methods of its processing and the assortment of cereals, the digestibility coefficient usually fluctuates within the following limits: for millet 4 ... 5.2; buckwheat groats 3,2 ... 4; rice 4.3 ... 5.2; pearl barley 5.5 ... 6.6; in oats 3.3 ... 4.1.

1. Assortment of cereals and its description

Depending on the method of production of cereals, it is divided into the following types:

Unshattered (from a whole core);

Crushed; crushed polished;

Groats of increased nutritional value, obtained from several different types of cereals and fortified with skimmed milk powder;

Groats that do not require cooking, obtained as a result of heat treatment of ordinary cereals.

Groats produced from most crops, depending on the quality, are divided into numbers and varieties. The main types, varieties and numbers of cereals are regulated by the "Rules for the organization and conduct of the technological process at cereal enterprises".

Grains for cereals

All crops used for the production of cereals are called cereal grains. The quality of cereal grain has big influence on the output quality of cereals produced from it. To assess the quality of cereal grain and the possibility of obtaining cereals from it, its technological properties are determined, which are a set of signs and indicators that affect the behavior of grain in the processes of its processing into cereals and the yield of cereals.

Millet. Polished millet is produced from millet, from which the flower films, fruit and seed coats, partially or completely the embryo have been removed. The croup has a spherical shape, a small depression at the site of the embryo. The surface of the grains is matte, rough, with a dark point at the junction of the flower films with the core. The color of millet is from light yellow to bright yellow, the consistency is from powdery to glassy, ​​depending on the feedstock. The best consumer properties are characterized by bright yellow millet with a large kernel and glassy consistency. The cereal contains a lot of starch (about 75%), consisting of small grains. Starch in normal conditions slightly hydrophilic, but swells strongly when heated with water. As a result, the volume of the cereal increases during cooking. In the process of grinding, the wasp-amylase, which is in the embryo, is removed, and the porridges are crumbly. Of carbohydrates, in addition to starch, there are sugars - 2%, pentosans - 3, fiber - 1%. The protein in millet is 14%, but it is poor in lysine, tryptophan and histidine. The germ in millet enters the endosperm in a wedge-shaped manner, and after grinding, part of it remains. As a result, a significant amount of lipids (up to 3.4%), which are unsaturated in nature, remain in the cereal, so millet is poorly stored, quickly going rancid. However, if rancidity has not gone far, lipid oxidation products can be removed by thoroughly washing the cereal. hot water, in this case, the porridge will not have a bitter taste. When millet is stored, especially in the light, pigments are destroyed, and the cereal turns from yellow to white with a grayish tint.

Polished millet in terms of quality is divided into four grades: the highest, 1st, 2nd and 3rd.

Rice groats. Rice is used to produce ordinary and quick-digesting polished and crushed rice groats, Pure rice, Health rice (brown) with a high content of vitamins and mineral elements, golden rice, flavored rice, etc.

Polished rice- these are grains from which flower films, fruit and seed coats, most of the aleurone layer and the embryo have been completely removed. The surface of the kernel is slightly rough, white, on individual kernels there may be remnants of the seed coat. Polished rice is produced in five commercial varieties - extra, superior, 1st, 2nd, 3rd. Only long-grain rice (Indian branch) obtained by grinding hulled rice grains of I and II types can be classified as extra. Long grain rice that does not correspond to the quality of the extra variety, or round rice (Japanese branch) is referred to the rest of the varieties.

Rice crushed polished - a product of processing rice into cereals, consisting of chopped, additionally polished kernels less than 2 / 3 whole kernel, not divided into varieties.

Clean rice - cereals that have undergone special processing, after which further preparation of it before cooking (washing, bulkhead), as well as washing after cooking, is excluded. Thus, all vitamins and minerals that are in the cereal before the park remain in the finished product.

Rice fortified with vitamins and mineral elements, is obtained by the TRP with steam or by soaking the grain. As a result, mineral elements and vitamins from the shells and the embryo diffuse into the endosperm, the adhesives are destroyed and during cooking are obtained crumbly porridge that do not need to be rinsed. For example, rice brand Unci Bens, golden rice and etc. Brown long-grain is rice that has undergone weaker polishing.

Rice groats have a high starch content (up to 85% dry matter). Starch granules are small, easily digestible, therefore rice - dietary product... Rice grits are low in sugars, fiber and vitamins. In terms of the amount of proteins, it is inferior to all other cereals - no more than 8%, but the amino acid composition is quite complete. The limiting amino acid is lysine. Rice groats are well stored, as they contain little lipids (0.7%): Rice lipids are 76% composed of unsaturated fatty acids, including linoleic acids (up to 45%).

Rice cereals have high consumer properties. Cooking time - 20-40 minutes (fast-cooking cereals - 10 minutes), increase in volume - 4-6 times.

Buckwheat. Two types of cereals are produced from buckwheat: kernel(whole) and done(chipped). Unsteamed cereals are creamy with a yellowish or greenish shades color and mealy consistency. Under the influence of the TRP, starch gelatinization occurs, dextrins are formed, protein coagulates, chlorophyll is destroyed. Thanks to this processing, the cereal acquires a brown color, it boils down better. It is called fast-cooking.

The core is divided into three varieties: 1, 2, 3. They do not divide into varieties.

Buckwheat is characterized by a high biological value, since albumin and globulins predominate in proteins, containing all essential amino acids. The main component of cereals is carbohydrates, in particular starch (74%). Starch granules are small, round or multi-faceted. The main sugar is sucrose. The kernel of buckwheat is not polished, therefore it contains up to 2% fiber. Lipids, as in other cereals, are represented by 80% unsaturated fatty acids, mainly palmitic and oleic. Vitamin E, which has antioxidant activity, contributes to the good keeping of cereals. Due to the fact that the main part of the embryo is located inside the endosperm and is not removed during desquamation, many vitamins of group B, PP and mineral elements (phosphorus, potassium, magnesium, etc.) remain in the cereal.

Buckwheat is quickly boiled down (10-20 minutes), while increasing in volume by 4-5 times. High nutritional and consumer value buckwheat determines its exceptional role v nutrition.

Oat groats. Depending on the processing method and quality, oatmeal is divided into types and varieties.

Groats not crushed oat is a product obtained from steamed, peeled and milled oats.

Oat groats are obtained by crimping oat groats on roller mills, which have previously undergone repeated steaming.

The color of the cereals of these types is grayish-yellow in various shades. According to their quality, they are divided into three commercial grades: superior, 1st and 2nd. Porridge from oatmeal cook slowly (hour) and increase in volume only 3 times. The palatability is not very high - a viscous, dense texture. Therefore, oatmeal is subjected to additional processing to obtain flakes. Steaming causes starch gelatinization, protein denaturation and enzyme inactivation, which speeds up the cooking of the porridge. The cooking time is reduced to 20 minutes or more.

Depending on the method of processing raw materials cereals are subdivided into three types: Hercules, petal and Extra. Hercules and petal oat flakes are produced from premium oatmeal, and Extra flakes are produced from 1st class oats. Oat flakes Extra, depending on the cooking time, are divided into three numbers: No. 1 - from whole oatmeal; No. 2 - small cut cereals; No. 3 - quickly cooked from chopped cereals.

The main component of cereals is carbohydrates, with starch accounting for 62.2%, which is significantly less compared to other cereals. Sugars are represented by sucrose. It contains a significant amount of fiber (3.2%) and pentosans (5-7%), so the porridge turns out to be viscous and is recommended for diet food... The biological value of cereals is very high. In terms of fractional composition, proteins are close to buckwheat proteins and contain all essential amino acids. Oatmeal is rich in vitamins of group B, PP and E, lipids (about 7%). Varied mineral composition, but its main disadvantage is that phosphorus is bound with phytic acid.

Oatmeal produced from steamed, dried oats, followed by grinding and sieving. The resulting product does not need to be boiled. The main indicator that is monitored during the examination of oatmeal is ash content, it should not exceed 2%.

Wheat cereals. Wheat is used to produce semolina and polished wheat groats (Poltava and Artek).

Semolina is obtained simultaneously with high-quality wheat baking flour and is 1-2% of processed grain. To obtain a high-quality product, semolina is subjected to double enrichment on strainers.

Semolina, depending on the type of wheat used, is subdivided into grades: "M" - from soft wheat, "T" - from durum wheat, "MT" - from soft wheat with an admixture of hard wheat (up to 20%).

Groats of the "M" brand are rounded, opaque powdery particles of even white or cream color. Groats brand "T" - translucent ribbed grains of cream or yellow color, "МТ" brands - particles, heterogeneous in shape and color (white or yellow).

Nutritional value depends on the quality of wheat grain and is close to premium wheat flour. Groats of the "M" brand contain a minimum amount of fiber (0.14%) and ash (0.54%), poor in proteins (12%) (but they are well absorbed, and very rich in starch. The increase in volume during cooking of this brand is the greatest in comparison with cereals of other brands; It is brewed quickly - 5-8 minutes.

Grain "T" contains more ash (0.63%), fiber (0.2%), proteins (13-15%) and, therefore, less starch(81%). Groats of the MT brand occupies an intermediate position.

One of the important indicators of the quality of semolina is the ash content, which is used to judge the thoroughness of the separation of the integumentary tissues of the grain. This indicator ranges from 0.6% for cereals of the "M" brand to 0.85% of the "T" brand.

Wheat groats obtained by grinding durum wheat grains. According to the size of the groats, they are divided into Poltava - from the 1st to the 4th number and Artek. Groats No. 1 and 2 - polished elongated particles obtained from wheat grains freed from the embryo and partially from the fruit and seed coats. Groats No. 3 and 4 - particles of crushed grain of various sizes, rounded. Artek - polished particles of finely crushed wheat grain.

When carrying out a quality examination, the size by size is controlled by sieving on sieves. The content of a good-quality kernel is not less than 92%.

Wheat grits contain a lot of starch (80%) and proteins (14.8%). In proteins, the limiting amino acid is lysine. Lipids are unsaturated, linoleic acid predominates. Mineral substances are insignificant, of which 60% are phytates. Vitamins of group B prevail among vitamins. The more thoroughly the grinding operation is carried out, the more starch in the cereal.

The duration of cooking depends on the number of cereals and is 15-60 minutes. The porridge turns out to be viscous or crumbly, pleasant taste; increase in volume - in 4-5 once.

Barley groats. V Depending on the processing method, they are divided into pearl barley and barley. Pearl barley depending on the size of the grains, there are five numbers, and the barley one - three.

Pearl barley is an elongated core (nos. 1 and 2) and rounded (nos. 3, 4, 5), freed from flowering films, well polished, white with dark stripes in place of the groove (underfilled).

Barley grits - these are particles of crushed kernels of various sizes and shapes, completely freed from flower films and partly from fruit membranes. The color of the groats is white with yellowish, sometimes greenish tints.

Barley groats are close to wheat in nutritional value. The starch content is about 75%, but starch grains swell and gelatinize relatively slowly, which affects the duration of cooking. It contains a relatively high amount of fiber - up to 1.5%, hemicelluloses - up to 6%, including gum substances - 2%. Sugars are represented by sucrose - 1.9%, monosaccharides up to 0.5%. In terms of fractional composition, proteins are close to wheat proteins, but they have a more complete amino acid composition. In terms of the amount of lysine, barley groats are close to oatmeal, and in terms of methionine content they are superior. Lipids are represented by 60% unsaturated fatty acids, a lot of linoleic and oleic acids, and in addition, tocopherols, which protect lipids from oxidation. The low phosphorus content should be noted, with phytates accounting for 40%.

The chemical composition of pearl barley and barley groats is not exactly the same, since they pass differently technological processing... The consumer merits of these cereals are also not the same. Pearl barley is boiled in 60-90 minutes, depending on the size, increasing in volume by 5-6 times. The porridge turns out to be crumbly, the grains retain their shape well. Duration of cooking barley grits less - 40-45 minutes, it increases in volume 5 times, has viscous consistency, and when it cools it becomes hard.

Corn grits ... Depending on the method of production and the size of the grains, it is divided into types.

Polished corn grits represents particles of corn kernels of various shapes, obtained by separating the fruit shells and the embryo, polished, with rounded edges, white or yellow. It is divided into five numbers depending on its size. Designed for sale in a retail network.

Large and small corn grits- crushed particles of corn kernels of various shapes, obtained by separating the fruit shells and the embryo. Coarse corn is used for the production of flakes and puffed grains, and small - corn sticks... Starch predominates in cereals. There are few sugars, and they are mainly represented by sucrose. Hemicellulose - up to 5%. There are few proteins - up to 10%, and they are very poor in amino acid composition. Among lipids, the main part is unsaturated fatty acid, linoleic acid prevails. Corn grits keep fairly well due to their tocopherol content. There are few vitamins, but a lot of carotenoids (carotene predominates) and niacin.

Corn grits are cooked for a rather long time - from 60 minutes or more, increasing in volume by 4-5 times, and can be tough due to the rapid aging of gelatinized starch.

Polished peas. This is the only cereal produced from legume seeds. It is obtained from green and yellow food peas and, depending on the processing method, are divided into types: whole polished peas; polished split peas. Whole polished peas consists of a whole grain of yellow or green color, the admixture of split peas should not exceed 5%; for split peas, the admixture of the whole is not more than 5%. In terms of quality, whole and split polished peas are divided into 1st and 2nd grades, depending on the content of trash, pitted unpolished seeds.

The nutritional value of peas is very high due to the high content of proteins (up to 26%), minerals and vitamins. Pea proteins are complete in terms of amino acid composition (except for megionine). The total content of albumin and globulins is 80%. Carbohydrates are represented mainly by starch - 55%, which is less than in other cereals, but the sugar content is higher.

Peas are cooked for a long time (up to 60 minutes), slightly increasing in volume (2 times), often forming a viscous, puree-like mass. But peas are rarely used for cereals, mainly for making soups and canned food.

2. Varieties of cereals

Oatmeal, rolled oats, oatmeal. All kinds varieties of cereals, in particular oatmeal, with proper cooking, give a significant amount of mucous broth, which diets with milk have in their composition with gastric diseases... Proteins of healthy oatmeal have lipotropic properties and are used in medical nutrition for diseases of the liver and heart. Cooking oat groats is due to the fact that the high content of fat in oat groats puts them in first place in terms of calorie content among other cereals.

Antique medicinal product, obtained from the variety of oatmeal, is oatmeal, characterized by high nutritional value and digestibility.

Semolina. The use of semolina in medical nutrition is based on its rapid digestibility and high digestibility. Semolina proteins are quickly digested by pepsin and trypsin.

The main task of processing grain into cereals is the maximum removal of the outer covers of grain, which are not assimilated in the human body. Grains without shells are easier and faster to prepare. The quality of cereals is determined by both natural features and grain processing technology. Ordinary cereals are obtained using traditional technology, while instant cereals require additional technological operations.

Traditional technology for producing cereals

The quality and assortment of cereals is formed in the process of its production (Fig. 2.1). The production process of cereals can be divided into two stages: preliminary (preparation of grain for processing) and main (obtaining cereals).

Grain preparation for processing. Impurities included in the composition of the grain mass intended for processing into cereals can significantly degrade the quality finished product... Therefore, first they produce grain cleaning from organic and mineral impurities, weed seeds, defective and small seeds of the main crop. Impurities differ from the main grain in linear dimensions, shape, density. Depending on the type of impurities used different ways cleaning. To separate grains that differ in size from the main culture (large and small impurities), sieves are used - metal, silk, made of polyamide fibers, etc., which are working

Classification and assortment of cereals

Table 2.1

bodies of various sieving machines. An air flow is used to separate light impurities, films, and shriveled grains. (separation). To separate short and long impurities, machines are used, called triremes(puppet picking and oat picking machines). Mineral impurities (pebbles, lumps of earth, ores, etc.), having the same size as the main grain, but differing from the grain by a higher density, are separated on stone separating machines on the principle of self-sorting. Metallomagnetic impurities (nails, screws, nuts, etc.) that can get into the grain during its processing are removed on magnetic or electromagnetic separators, which are usually installed in several places along the technological process.

To obtain high-quality cereals and increase its yield, they can use hydrothermal treatment of grain(TRP) - moistening and steaming for 3-5 minutes, then drying to a moisture content of 12-14%. As a result, the adhesives in the films and shells of the grain are destroyed, in the peripheral layers of the endosperm, partial gelatinization of starch occurs. The inherent bitterness is removed from oats. The TRP inactivates enzymes, including lipase and lipoxygenase, which contribute to fat rancidity, thereby preventing the appearance of bitterness in the croup. Breathing stops almost completely. The flower films of oats, rice and the fruit shells of buckwheat, wheat, corn become more elastic, and the core becomes more durable, which facilitates the peeling of the grain and provides an increase in the yield of non-crushed cereals. TRP not only improves the grain processing process, but in some cases also leads to an improvement in the color of cereals, a change in its appearance, an increase in consumer benefits, as well as stability during storage. Less time is spent on cooking cereals from cereals obtained after the TRP grain.

The degree of moistening of the grain depends on the steam pressure and the duration of steaming, the initial moisture content and the temperature of the grain. With an increase in pressure and duration of exposure, the moisture content of the grain increases, the transformations in it become more significant. However, excessive steam pressure and the duration of steaming can lead to deterioration of the kernel, in which case the cereal becomes very dark and does not boil well.

TRP is used for processing: oats - enzymes are inactivated, peeling is facilitated; fast-boiling buckwheat - the yield of cereals increases, the color changes, and the duration of cooking is reduced; peas - a specific bean smell and taste disappears; wheat and corn - the yield of large grain fractions increases; rice (sometimes) - cereals with a higher content of vitamins and minerals are obtained.

TRP is usually not used in the processing of barley, millet and conventional rice, as the latter quickly becomes yellowish in color (see Fig. 2.1).

Rice. 2.1

Grain sorting by size is produced with the aim of increasing the yield of whole cereals and facilitating the separation of hulled and non-hulled kernels.

The main stage - getting cereals - consists in peeling and grinding, sorting products.

Peeling - removal of coarse flower films (for membranous), fruit (for naked) or seed (for peas) shells. As a result, the amount of indigestible fiber substances and pentosans decreases. Depending on the anatomical structure of the grain and the strength of the bond between the core and shells, different ways peeling. Hulling of grain can be carried out due to its compression and shear of the shells (Fig. 2.2 a). Grain falls between two working surfaces with a distance less than the grain size. In this case, the grain is compressed, the shell splits, and as a result of the movement of one surface relative to the other, the split parts shift. This method is used for peeling the grain of those crops in which films or fruit shells are not firmly attached to the kernel (rice, buckwheat, millet, oats).

When processing grains with non-brittle grain (oats), or when receiving crushed cereals from barley, wheat, corn, another method of peeling is used - a multiple and single blow (Fig. 2.2 b). The force of the blows must be sufficient

Rice. 2.2. Grain shelling methods: a - compression and shear; b - single (1) and multiple (2) blow; c - intensive abrasion of the shells in order to split the shells or split them from the core in parts, but not enough to destroy the grain.

The third method consists in the gradual removal of the shells as a result of friction of the grain against any rough surface (abrasive, metal). The distance between the two surfaces is much larger than the grain size (Figure 2.2 c). Grain located near a rough surface rubs against it, constantly moving and turning over and over again. As a result, shells are removed from each grain from all sides. This method is used for grain in which the shells are tightly connected to the kernel (barley, wheat, corn and peas).

The peeling process should ensure the most complete separation of the flower films and membranes with minimal crushing of the kernel. As a result of hulling grain in hulling machines, a mixture of products is obtained, the main of which is hulled grain or a kernel freed from outer films and shells. This product turns into cereals after separation from completely or partially unshelled grain, flower films and shells, flour, crushed kernel, for which sifting is carried out. The separated unhulled grains are sent for re-peeling, and the peeled kernel - for further processing (grinding).

Grinding - this is the removal from the surface of the whole kernel of the remaining fruit, as well as partially the seed membranes and the embryo. When producing crushed groats from wheat, barley and corn, grinding is carried out to give a spherical or oval shape to the groats. The core is ground either on special grinders, or some hulling machines are used for this purpose. Grinding is carried out by rubbing the core against the abrasive surface of the working bodies of the machines and with each other. This removes part of the endosperm. As a result, the chemical composition changes: the content of fiber, fat and protein decreases, while the content of starch increases. The digestibility of the cereal increases, the taste and culinary properties are improved (the speed of cooking and the increase in volume during cooking).

When obtaining buckwheat, the grinding operation is excluded (see Fig. 2.1), since the shelled buckwheat kernel is a ready-made cereal.

After grinding, in addition to cereals, a certain amount of broken kernel and flour is formed - they must be removed by sieving in order to improve the quality of the cereal. At the same time, when receiving cereals from barley, wheat, corn, separation by size (number) occurs.

The yield of different types of cereals is determined by the natural characteristics of the grain, the quality of raw materials and processing technology. The highest yield is in polished peas - 73%, the lowest - in pearl barley and polished corn grits - 40%. For the rest of the cereals, the yield is 63-66%.