Hrigorij Hospodarenko, Vitaliy Liubich, Volodymyr Novikov


Wheat is a leading agricultural plant with one of most gross grain harvest in the world. It is a valuable raw material for producing the wide assortment of food products. That is why little studied peculiarities of it need specification, and processing technologies – improvement.

The aim of the conducted studies was in specifying of processing regimes of solid and soft wheat grains into peeled ones that allowed to choose rational regimes of water-thermal processing for attaining their maximal output, boiling coefficient and decrease of a preparation duration.

It was proved, that the effect of heat and moisture mostly influences the output of grains and duration of their boiling, despite the solidity. The boiling coefficient depends on the solidity type more.

The optimal mode as to thermal processing at production of peeled grains of soft wheat is is steaming during 10 min with hydration during 10–12 min.

It is rational to steam solid wheat during 10 min with further hydration during 12–13 min at processing.


water-thermal processing; peeled grains; boiling coefficient; solidity of grains

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DOI: http://dx.doi.org/10.21303/2504-5695.2018.00718


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