Research and comparative analysis of the qualitative parameters of food powders produced from grain raw materials using an improved jet mill

The object of the study is samples of food powders obtained by grinding the products of the collection and processing of a number of grain crops, using air-grinding technology in an improved jet mill. One of the most important problems of the modern food industry is that for the production of flour from cereals endosperm is used while the most important nutrients are found in shells and the germ of the grain. As a result of its grinding in conventional mills, common at existing mills, large pieces of bran and a large variation in the particle size of the grinding products are obtained, and this method is energy-intensive. According to the authors, the best solution to ensure truly whole grain grinding – that is, grinding grains with shells – is air grinding in jet mills. An improved jet mill makes it possible to grind both endosperm and grain shells into flour of the same consistency. From the same amount of raw material, therefore, it is possible to produce approximately 30 % more final grinding products. It is also important that the improved jet mill, under proven conditions, spends no more energy for grinding than a conventional mill. For research, the most popular products ground in such a mill were taken – wheat flour (black grain), buckwheat flour (from roasted buckwheat) and wheat bran. The first two products are whole grain milled, and the bran is produced from the collapse of wheat grown in accordance with the requirements of organic farming. Samples of powders obtained by grinding these products in an improved jet mill were compared with control samples – produced from similar raw materials in a roller mill – the most common design in service with mills. Physical indicators of the powders, thermophysical properties and biotechnological parameters were carried out. The obtained results allow to state that whole grain grinding produced on an improved jet mill has the characteristics better or close to standard types of flour produced on conventional mills. It allows them to be used without significant changes in the formulation of products with their addition (bakery, pasta, etc.), and also to create new dietary, healthy products rich in biologically active substances.