I have already mentioned buckwheat as a much cheaper, but no less healthy substitute for expensive quinoa. And then just now I couldn’t find the green buckwheat we had long loved in Noufril’s, and a friend explained that, they say, it doesn’t taste good, it’s too boiled, so it’s not in demand - so they don’t bring it in. Therefore, I decided to write about it separately.
It's not news that buckwheat useful product. Many of us practically grew up on scarce buckwheat, but we don’t have great health!
My family even loves the smell of buckwheat. It turns out that this smell is formed when the cereal is calcined; the same thing happens with coffee, by the way.
Let's understand the terminology. Buckwheat refers to buckwheat family . It is unpretentious to soil, so it is grown without chemical fertilizers. Moreover, it itself displaces weeds from fields, so pesticides are not used for its cultivation. Buckwheat has not yet undergone genetic modification.
The buckwheat crop was harvested; its color was slightly greenish, which is why it was called GREEN. Since it is still raw, it is dried. They dry in different ways. One option, familiar to everyone, is calcination, and another, more cumbersome, is drying at a temperature of no more than 50 degrees. In the second case, the grains do not lose their natural greenish color.
Why do they fry and steam green buckwheat? It turns out that it’s easier to peel it this way, and there’s more yield. finished product and less chance of insect infestations. Every creature of God prefers raw. Nature itself tells you what to give priority to first!
Heat-treated buckwheat differs from raw - live - in that contains less useful. Organic minerals lose their ability to be absorbed in our body. Full chemical composition fresh buckwheat has nothing in common with the fried buckwheat that is now sold.
Green buckwheat is very healthy and nutritious, its sprouts are medicine, it tasty food and super diet. Only sprouted it will heal, rejuvenate all organs, cleanse the body at the cellular level, improve metabolism, give strength to the body - because it is alive!
By sprouting we increase its benefits many times over. If your goal is to be healthy, then your food should be as alive as possible, which means it should be able to germinate and be healthy.
Nature has endowed all seeds with inhibitors. This is a very smart move. The inhibitor preserves the seed until spring, that is, until sowing. In the spring it becomes humid, the inhibitor loses its strength, and the seed germinates. The most cunning owners also soak the seeds before planting.
During any heat treatment, inhibitors are not destroyed. The only way to reduce their activity is to soak the seed. Sprouting is a very simple way to determine the vitality of any cereal.
Raw green buckwheat germinates quickly, its sprouts are much tastier than the sprouts of all cereals or cereals known today. legumes. You only need to try it once to make sure that the green buckwheat is tasty, soft, and tender! It will unconditionally replace wheat, rye, lentils, peanuts, and almonds in your diet!
Combining not fried green buckwheat with fruits, vegetables, nuts, you will provide your body with all the necessary vitamins, macro- and microelements, high-quality proteins, fats and carbohydrates. It can be used with honey and in salads. It can also be boiled, but do not forget about the direct relationship between time heat treatment and the number of remaining useful substances. Remember that even moderate thermal exposure reduces the yield of beneficial properties that are inherent in nature itself.
Hippocrates believed that human illness is the result of malnutrition. “We are what we eat,” he asserted. Let's not argue with ancient medical authority. What about raw green buckwheat, its benefits are undeniable and confirmed by modern scientists around the world.
Be healthy!
Dr. Alena Ross was with you
Recently, the Russian Institute of Consumer Testing conducted a study of buckwheat, the results of which were published on our website. This topic turned out to be extremely relevant. Journalists from the electronic magazine for consumers "SPROS" interviewed the Chairman Supreme Council RIPI by Irina Vinogradova, which we present below. As it turned out, we don’t know much about buckwheat, although we consider it one of the main Russian products.
Irina, please tell me why you decided to test buckwheat?
Buckwheat is present in the diet of almost every resident of our country. This is a product that is affordable, healthy and tasty, if, of course, it is of high quality and properly prepared. Therefore, we could not ignore it.
What kind of buckwheat did you study?
We purchased steamed quick-cooking cereals for testing. Unsteamed buckwheat is now rarely found in stores.
You said: “if the product is of high quality.” What determines the quality of buckwheat?
From a variety of factors, ranging from sowing and harvesting to industrial processing and storage conditions. The technology for producing buckwheat is a multi-stage process. First, buckwheat is sorted, cleaned of impurities and hydrothermal treatment is carried out. This is a very important stage, since such processing makes buckwheat kernels stronger and improves their preservation, because As a result of hydrothermal treatment, buckwheat is partially sterilized. Then the cereal is dried and dehulled (this is the name for the process of separating inedible shells from the grain). Then they are sorted again, winnowed and only then packaged.
Is only buckwheat subjected to hydrothermal treatment?
No, not only. This technology is also used in the production of peas, oats and millet.
Stores often sell dark brown buckwheat. Is it possible to buy one?
I would not recommend buying dark brown cereals. The fact is that the darkening of buckwheat is associated with steaming: the higher the steam pressure and the duration of processing, the more the grain darkens. But the problem is not only appearance. Under severe thermal conditions, buckwheat loses the vitamins it contains.
Sometimes, instead of steaming, buckwheat is processed using fryers with infrared radiation. It almost completely destroys vitamins and significantly worsens the composition of proteins and carbohydrates contained in the grain. In addition, when preparing such cereals, the porridge becomes viscous; buckwheat will not boil well and will look crumbly.
If you poured water on buckwheat before cooking and saw that the water had darkened too much, it is better not to eat such grains. It may contain organic resin pigments that pass into buckwheat from the shells (husks). It's not useful.
How is the boilability of buckwheat determined?
This indicator depends on the cooking time (it is calculated in minutes). Completely soft but undeformed buckwheat is considered ready. When crushed between laboratory glasses, there should be no mealy, uncooked particles in it.
According to the standard, the boilability of buckwheat is determined as follows. 50 g of cereal (do not wash it before cooking) is poured into a container with boiling salted water (1 g of salt per 125 cm 3 of water), covered with a lid and placed in boiling water. water bath. The water level in the bath should be higher than the level of the cereal throughout the cooking process. After 20 minutes, a sample of 5-6 grains is taken from the middle of the container onto a glass slide. The sample is covered with another glass on top and the grains are manually crushed between the glasses. Subsequent samples are taken every 3 minutes until full readiness buckwheat
Buckwheat packages often indicate different time preparations. The smaller it is, the better?
No, this statement is incorrect. The cooking time for buckwheat (no more than 25 minutes) was set back in Soviet time Institute of Nutrition. If grain processing technologies are followed in production, then the reduced cooking time is an advantage; if not, then it is a disadvantage. Steaming cereals in very harsh conditions makes them dark brown and deprives them of vitamins, as I have already mentioned. In our study, we checked the cooking time for buckwheat and compared it with what was stated on the packages. In three cases it was confirmed by laboratory data, and in two cases the manufacturers clearly underestimated the cooking time of the cereal.
Four out of five test samples contained arsenic. Is it dangerous to health?
I’ll tell you right away: there’s no need to be scared. According to the results of our tests, the arsenic content corresponds to established standards and ranges from 5% to 30% of permissible level. Moreover, in in this case We are talking about non-toxic organic arsenic, which, for example, is used in medicine.
Why is buckwheat so popular in our country? What is special about this culture?
Buckwheat is simply an amazing plant! Firstly, it is completely undemanding to the soil. In other countries, it is cultivated only on “waste” lands - in the foothills, wastelands, etc. Buckwheat, like sunflower, is used for “herbal medicine,” that is, to clean up contaminated soil. There is no need to wait for the crop to ripen; it is enough for the plants to reach 60–70 cm in height. They are then mowed down and taken to landfill sites. Buckwheat is mowed three times during the season, sunflower – twice.
Secondly, buckwheat is perhaps the only agricultural plant that independently fights weeds and does it successfully: it displaces weeds, suppresses, kills them already in the first year of sowing, and in the second year it generally leaves the field perfectly clean. And she doesn't need any pesticides. This is a huge economic and environmental benefit.
And, thirdly, buckwheat is an excellent honey plant. Apiaries next to buckwheat fields provide a double effect: honey collection increases sharply and buckwheat yield increases by 30-40% as a result of pollination by bees.
Well, do buckwheat have any disadvantages?
The word "cons" doesn't fit here. She has her own Achilles heel - she is afraid of cold weather, especially morning frosts. Therefore, in Rus', buckwheat was sown after all other crops, when good warm weather set in. There is even a special day on which sowing began: June 13 - the day of Akulina-buckwheat.
In conclusion, another important question for all housewives is whether it is necessary to wash buckwheat before cooking?
Traditionally buckwheat They don’t wash it, although personally I always wash any cereal (all the rubbish floats to the top). But here it is advisable to follow the manufacturers' recommendations. Out of five brands who took part in the test, only two manufacturers advise rinsing buckwheat before cooking.
Buckwheat is one of the most important cereal crops. Buckwheat has high dietary, taste and nutritional properties. It is recommended to be used as dietary nutrition for some gastrointestinal diseases, as well as in children's institutions. On average, buckwheat contains about 9% protein, up to 70% starch and up to 1.6% fat. The main product made from buckwheat is buckwheat. The best varieties buckwheat, when dehulled, yields up to 55% of grain (uncracked grain), 10% of prodel (cracked grain with a diameter of more than 1.6 mm), 10% of veligorka (cracked grain with a diameter of 1 mm to 1.6 mm) and up to 25% of flour, husks and dust.
Buckwheat straw is a low-value feed, but it can also be fed in the form of cuttings mixed with straw of grain crops.
In case of death of winter crops, buckwheat can be used as an insurance crop. It can also be used for mowing and stubble crops. Mowing and stubbling crops of buckwheat are a significant reserve for increasing its production. Buckwheat, unlike many other crops, is characterized by a relatively short growing season (55-60 days for early ripening varieties). It works well when sowing even in summer time, when a number of agricultural crops (spring and especially winter barley, winter rapeseed, winter rye, etc.) have already completed their growing season and cleared the field from sowing. The cultivation of buckwheat as a honey plant contributes to the development of beekeeping. 1 hectare of buckwheat provides an average harvest of 50-60 kg of honey, and under favorable meteorological conditions, up to 100 kg per 1 hectare.
Our country has been and remains the main producer of buckwheat in the world.
In Russia, the area sown with buckwheat in 2000 amounted to 1.4 million hectares. The largest areas of its crops are concentrated in the central region of the Non-Chernozem Zone, Central Black Earth Region, in Bashkiria, the Republic of Tatarstan and Western Siberia.
The average buckwheat yield in our country is 0.69 t/ha. These are extremely low yields.
The largest planting areas are occupied by the varieties Bogatyr, Demetra, Chishminskaya, Dikul, Kama, Kuibyshevskaya 85, Saulyk, Kazanskaya 3, Skorospelaya 86, Krasnostreletskaya.
Biological features.
Buckwheat is characterized by rapid development. With the appearance of the first true leaves, differentiation of the main stem and its branching begin. 8-10 days after emergence, buds form, and after 25-30 days, buckwheat begins to bloom. The short growing season and underdeveloped horse system determine its moisture-loving nature. Buckwheat seeds are covered with a leathery husk (fruit shell), which accounts for 20-25% of the mass. The weight of 1000 seeds is 12-30 g.
If fruits could be obtained from all flowers, then the buckwheat yield would be 15-20 tons per hectare. In fact, a yield of 1.5-1.6 tons per hectare is already considered good. The average grain content for such a harvest is 30-40 grains per plant. It follows that less than 5% of flowers develop fruits, and the rest remain unproductive. The main reason for this situation is that simultaneously with flowering and fruit formation, general plant growth is also observed, which leads to a sharp shortage of plastic substances necessary for the formation of grain yield. During the ripening period, on the same buckwheat plant you can see both blossoming flowers and fully mature grains at the same time.
Unstable and low yields of buckwheat are also explained by the fact that it, like no other grain crop, reacts sharply to changing weather conditions and is quite rightly considered a “capricious crop.” Buckwheat seeds begin to germinate at 7-8 °C, but seedlings appear unfriendly and very slowly. With an increase in temperature to 12-15 ° C, germination accelerates, becomes more friendly and seedlings appear on the 7-8th day. Buckwheat plants are frost sensitive throughout their lives. Buckwheat seedlings are damaged at -1, -2 °C, flowering plants at -1 degree, ripening plants at -2 °C. The best temperature for buckwheat growth is 18-20 °C. Flowering at temperatures above 30 °C is accompanied (with insufficient moisture supply) by drying and falling off of the ovaries. 3-4 days with such conditions are enough for the harvest to be reduced to zero.
Among grain crops, buckwheat is a moisture-loving plant. Its requirement for moisture is determined to a greater extent by the high consumption of water for the formation of a unit of yield. The transpiration coefficient of buckwheat is 500-600.
During the period of flowering and fruit formation, buckwheat is especially sensitive to air humidity. When air humidity is less than 30-40%, accompanied by winds, plants wither, flowers, ovaries and even formed fruits die.
Buckwheat produces a high grain yield only under favorable weather conditions in the second half of the growing season. If, after a drought, buckwheat in the second half of the growing season (flowering - grain formation) finds itself in favorable conditions of moisture and temperature, a normal grain yield is formed (with a slight decrease in the total dry mass).
With proper agricultural technology, buckwheat produces good yields on chernozems, gray forest and soddy-podzolic soils. Does not tolerate heavy soils well. On heavily moist lands it produces a large amount of green mass to the detriment of grain development. Buckwheat plants develop better when the soil is acidic in the pH range of 5.0-6.5.
Cultivation technology. Place in crop rotation. It is best to place buckwheat crops in crop rotation after fertilized winter crops, leguminous crops, potatoes, sugar beets, and corn. For sowing buckwheat, it is necessary to set aside fields that are free from weeds. When placing, it is necessary to take into account the proximity of forests, shelterbelts and natural bodies of water. The forest well protects buckwheat crops (especially on the northern side) from spring and autumn frosts, as well as from the wind during flowering, promoting better pollination of plants. In addition, pollinating insects nest in the forest and forest belts, which has a beneficial effect on the complete pollination of buckwheat flowers.
Fertilizer. To produce 1 ton of seeds and the corresponding amount of straw, buckwheat consumes 44 kg of nitrogen, 25 kg of phosphorus and 75 kg of potassium. Buckwheat roots secrete formic, citric and oxalic acid, which promote the absorption of sparingly soluble compounds of phosphorus and potassium, which are inaccessible to most field plants. As a result, it has less need than other crops for the presence of readily available nutrients in the soil, but not generally for soil fertility. In terms of absorption capacity, the root capacity of buckwheat is second only to lupine. Buckwheat is a potassium-loving plant. However, there is a negative effect of potassium fertilizers on the development and yield of buckwheat, due to the harmful effects of chlorine, which is contained in potassium fertilizers and negatively affects the growth, development and yield of buckwheat, disrupting the normal course of physiological processes in the plant. Potash fertilizers that do not contain chlorine usually have a positive effect on buckwheat yield. It is best to apply potassium magnesia and potassium sulfate as potassium fertilizers. In the case of using chlorine-containing potassium fertilizers, they must be applied in advance, before plowing the plowed land, which will ensure leaching of chlorine beyond the root layer.
Manure should not be applied to buckwheat, since at high temperatures it decomposes and produces a lot of nitrate substances that promote strong growth of vegetative organs to the detriment of fruiting organs. The result is a lot of straw and little grain, especially in wet years. Therefore, it is better to apply manure and other organic fertilizers under the previous crop.
Basically, the effect of row application of fertilizers for buckwheat is determined by phosphorus fertilizer. Granular superphosphate, applied simultaneously with sowing, enhances the initial growth of plants, increases their resistance to adverse conditions, diseases and pests. It has been established that from the moment the seeds germinate and the cotyledons emerge to the surface, buckwheat plants need easily digestible phosphoric acid salts, which are lacking in the soil at this time. An undeveloped root system is not yet capable of decomposing sparingly soluble forms of soil phosphates. Therefore, for some time, young plants may experience phosphorus starvation, which negatively affects their subsequent development and productivity.
Adding granular superphosphate to the rows at a dose of 9-10 kg a.i. per 1 hectare can provide an increase in yield of up to 2 centners per 1 hectare. The increase in yield, when part of the nitrogen and phosphorus is transferred from the main fertilizer to the top dressing, in the phase of mass flowering of buckwheat is due to the better development of plants and, especially, their greater grain content. In this case, larger grains are formed with a high kernel yield. In wide-row crops, buckwheat is fed during the last inter-row tillage, which is carried out before the plant rows close. The effectiveness of feeding buckwheat largely depends on the presence of moisture in the soil during this period. If the soil is not moist enough, or even worse, dry, the applied fertilizers will have little effect or lie completely inactive until precipitation falls. This must be taken into account when carrying out fertilizing.
On soils with low and medium levels of natural fertility, containing 1.5 -3.0% humus, available forms of phosphorus and potassium 5 - 10 mg per 100 g of soil, the buckwheat fertilization system should include the following basic elements: application of organic fertilizers under predecessors; the main application of mineral fertilizers in doses of 30-60 kg a.i. for 1 hectare; pre-sowing application of granular superphosphate in doses of 10-20 kg a.i. for 1 hectare.
On fertile soils containing more than 3% humus, the fertilizer system includes the pre-sowing application of granular phosphorus fertilizers in doses of 10-20 kg a.i. for 1 hectare. On wide-row crops, plants are fertilized during the growing season with nitrogen or complex fertilizers at a dose of 20-25 kg a.i. for 1 hectare.
Soil cultivation. In cases where the predecessor of buckwheat is a crop that leaves behind stubble, tillage usually begins with peeling the stubble. The next method of tillage for sowing buckwheat is plowing the plowed land.
Buckwheat is a late sowing crop; It usually takes about 40-60 days from soil thawing to sowing. During this time, the soil can naturally become very compacted and overgrown with weeds, which greatly dry out and deplete the soil. Therefore, the main task of pre-sowing soil treatment is to protect it from drying out and timely destruction of weed seedlings. In the spring, in the first days of going out into the field, the plowed land is harrowed. The first cultivation to a depth of 10-12 cm is carried out 5-6 days after the moisture is closed. The second cultivation is carried out 10-12 days later, when weeds appear, and the third - to the depth of seed placement on the day of sowing. The last pre-sowing cultivation is best done with a beet cultivator USMK-5.4B, which ensures uniform loosening of the soil in depth.
If a soil crust forms after the first cultivation, additional harrowing is required. To accelerate the germination of weeds during the second cultivation, rolling the soil with rollers (ring-spur ZKKSH-6 or ring-tooth ZKKN-2.8A) is used. Soil compaction ensures friendly germination of weeds, which are then destroyed by pre-sowing cultivation. Rolling the soil before or after sowing as a method of caring for buckwheat is especially advisable if the soil is not moist enough during sowing.
Preparing seeds for sowing, sowing. The largest seeds (3.5-4 mm in diameter) are selected for sowing. To disinfect buckwheat seeds from fungal diseases, they are treated with the drug TMTD - a.v. Tiram with a consumption rate of 2 kg/t.
Of utmost importance is the choice of the best sowing time, which can vary calendar-wise even on the same farm. The criterion is stable heating of the soil at a depth of 10 cm to 10-12 °C. On the other hand, the timing of sowing buckwheat for all zones of the country must be scheduled in such a way as to first of all avoid the coincidence of the period of flowering and fruit formation with the period high temperatures and dry winds in the area. This is the key to success in obtaining the highest buckwheat yield and its best quality.
For different zones of the country, the following approximate sowing time for this crop can be given: the northwestern and central regions of the Non-Chernozem Zone, the Volga-Vyatka region, the Urals, the Central Black Earth Region - the end of May and the first ten days of June.
The best time for sowing stubble buckwheat in Kuban conditions is the second half of June. Delay in sowing leads to a sharp decrease in yield and even complete death of plants from autumn frosts. The usual ordinary method of sowing does not correspond to the nature of buckwheat, which, under appropriate conditions, branches strongly and forms many inflorescences and flowers. Better development and increased productivity of buckwheat is facilitated by a wide-row sowing method with a row spacing of 45 cm. This is due to the fact that in continuous sowing, the root system of buckwheat develops weaker and provides poor nutrition for the plants. nutrients than in wide-row ones. In addition, buckwheat flowers in dense crops are less accessible to insects, which is why many of them are not pollinated, do not set, and fall off. The grain content of buckwheat plants with wide-row sowing is almost three times higher than that of row sowing.
The wide-row method of sowing buckwheat is highly effective under the following conditions:
When growing mid-season and late-ripening varieties of buckwheat, capable of developing a large above-ground mass, branching well and producing many flowers and fruits.
When placing crops on highly fertile soils. It is advisable to place it on chernozem or well-cultivated gray podzolized and soddy-podzolic soils, which have received a good supply of fertilizers for their predecessors.
In areas of insufficient moisture supply, where this method of sowing buckwheat makes it possible to more rationally use moisture reserves in the soil.
On soils heavily infested with weeds, where inter-row cultivation of buckwheat crops is the only and most reliable means of weed control.
The undeniable advantage of the ordinary method of sowing buckwheat can be in the following cases:
When growing buckwheat in areas of sufficient moisture, on soils free of weeds and on soils with low fertility, where even well-branching varieties lose their ability to branch (on light sandy, loamy, soddy-podzolic, gray forest soils).
When growing early-ripening, weakly branching buckwheat varieties, as well as varieties that respond poorly to an increase in feeding area.
With narrow-row and row crops, an accelerated passage of developmental phases by buckwheat plants is observed and, in comparison with wide-row crops, the growing season is reduced by 6-8 days. It branches less, ripens more evenly and uniformly, does not lie down and fills up before the onset of autumn frosts. In the row method, buckwheat is sown with a seeder SZ-3.6, and in a narrow row - with an SZU-3.6; In a wide-row method, it is better to sow with a beet seeder SST-12B, equipped with the STYA-27000 device.
In areas of sufficient moisture, with a continuous row sowing method, the approximate seed sowing rate is 90-100 kg/ha (up to 5 million viable seeds), and with a wide-row method - 55-60 kg/ha (up to 3 million viable seeds). In the Central Black Sea Region and the Urals, with continuous row sowing, 80-90 kg/ha (up to 4.5 million viable seeds) are sown, with wide-row sowing - 45-50 kg/ha (up to 2.5 million viable seeds). In areas of unstable moisture, with a continuous row sowing method, the norm is 55-70 kg/ha (up to 3.5 million viable seeds) and with a wide-row method - 30-35 kg/ha (up to 2.2 million viable seeds).
The sowing rate of buckwheat during mowing and stubble sowing increases by 10-20% compared to spring sowing, since sowing in summer at high temperatures and with a lack of moisture in the soil causes a decrease in the field germination of buckwheat seeds.
The depth of seed placement for buckwheat depends on the properties of the soil and the timing of sowing. With sufficient moisture and on heavy soils, the seeds are planted at a depth of 4-5 cm. If the top layer is very dry and on light soils, the depth of seed planting should be increased to 6-7 cm. Shallow planting of seeds leads to thinning out seedlings; in addition, they develop poorly adventitious roots, which reduces the grain content of plants.
Caring for crops. When buckwheat seedlings germinate, they bring cotyledons to the soil surface. In this regard, the soil crust is very harmful before germination. If a dense soil crust forms, the seedlings do not break through to the soil surface and die. Therefore, before the emergence of seedlings, pre-emergence harrowing is carried out; depending on the density of the crust, seed harrows (ZBP-0.6A) or medium harrows (BZSS-1.0) are used.
Harrowing of seedlings in the phase of the first pair of true leaves is carried out with seed harrows or regional harrows across the rows in the daytime, when the plants are less fragile. This technique destroys up to 90% of weeds and increases buckwheat yield by 1.5-2.0 c/ha. The advantage of wide-row crops over continuous row crops lies primarily in the fact that these crops can be processed and successfully control weeds. Inter-row cultivation is carried out using a USMK-5.4B cultivator. However, if good treatment of row spacing is not ensured on wide-row crops, then the yield on such crops in comparison with conventional row crops can sharply decrease. Usually during the summer it is necessary to loosen the rows three times. The first loosening of row spacing is carried out at full germination, the second in the budding phase - the beginning of flowering. The third inter-row treatment is carried out before closing the rows. The first loosening of row spacing is carried out to a depth of 4-5 cm, the second - at 10-12 cm, the third - at 8 cm.
For the first inter-row processing, razors or pointed tines and chisels are usually used. The working parts of the cultivator are installed so that the protective zone is 10-12 cm.
An integral part of the agrotechnical complex for cultivating buckwheat should be bee pollination. Bees should be brought to buckwheat crops 2-3 days (at the rate of 2 families per 1 hectare) before the plants begin to flower so that they can more fully pollinate the well-developed and most complete first flowers. Bee pollination increases the buckwheat yield by 3-4 c/ha, and this reimburses all the costs of transporting the apiary to the crops and returning it to its permanent location.
For a more complete destruction of annual dicotyledonous weeds in buckwheat crops, along with agrotechnical control measures, it is necessary to use the herbicide 2DD500 - a.v. Dimethylamine salt, spraying the soil with it after sowing 2-3 days before buckwheat germination. Consumption rate 1.2-1.6 l/ha.
Harvest. Even with normal development of buckwheat, determining the technical ripeness of the grain, and, consequently, optimal time harvesting is complicated due to its extended maturation. If you wait until the last fruits turn brown, the fruits of the initial ripening period will fall off, and as a result, the most valuable grain will be lost. This leads to a significant reduction in the yield and its quality. Premature harvesting also leads to crop failure. Buckwheat produces the highest yield when it is mowed at a time when the fruits acquire a normal (brown) color in 2/3 of the plants (67-75%).
If buckwheat falls into drought during the flowering period and becomes severely burnt, then often after the establishment of favorable conditions for its development, it begins to bloom a second time. In this case, flowering and ripening are very delayed, and, consequently, the overall growing season is extended. In such crops, the so-called two-tier seed ripening is often observed (from the first flowering and repeated flowering). At the same time, it is important to prevent crop losses and correctly set the start date for harvesting. If there are more fruits as a result of the first setting, then harvesting should begin before this grain begins to crumble. If the main harvest is expected from repeated fruit set, then it is better to time the harvesting to coincide with the time of formation. more grains from the second tying.
The main method is the separate method of harvesting buckwheat. A particularly great advantage of separate harvesting over direct combining is manifested when buckwheat develops a large vegetative mass, when it is completely impossible to harvest it by direct combining. Buckwheat is mowed in the morning and evening hours, when grain shedding is lowest due to high humidity air. To provide Good work harvester, buckwheat is cut at a height of 15 cm. A very low cut of plants leads to uneven drying and significant losses of cut plants during their selection, and too high - to poor placement in windrows and loss of grain from the lower tier of plants. It is also important that the cut plants are placed in the windrows parallel to the line of movement of the header. With this placement in windrows, the fingers of the pick-up do not knock grain off the brushes during operation, and grain losses are reduced. The operation of the header must be adjusted so that the swath of cut buckwheat is compact and at the same time well ventilated. Its width should be close to the width of the combine thresher, which ensures its better performance. Continuous row crops are well suited for separate harvesting. At the same time, the windrows during mowing are more even and are placed on the stubble in a suspended state, and this improves the drying of the mown mass, the ripening of seeds, the selection of windrows and reduces grain losses. When mowing buckwheat on wide-row crops, the main thing is to choose the correct cutting height and mowing direction so that the windrows do not lie on the ground and are kept on the stubble.
As soon as the windrows dry out - the moisture content of the stems and leaves will drop to 30-35%, and the grains to 13-16% - you can begin threshing with a combine harvester with a pick-up, 5-6 days after mowing. However, sometimes direct harvesting can be successfully used when harvesting buckwheat. This method is advisable to harvest early-ripening, ripening buckwheat varieties. The stems and especially the grain of these varieties usually contain some moisture at harvest time. Buckwheat is also harvested using a single-phase method in bad weather conditions. Direct combining is used on sparse and low-growing buckwheat.
In all cases, during direct combining, the grain from under the combine is of high humidity and heavily clogged, so it must be additionally cleaned using grain cleaning machines and then dried, bringing it to standard humidity.
Buckwheat is threshed with a reduced number of drum revolutions (up to 500-600 rpm). The threshed grain is supplied to the current, where it passes through grain cleaning machines such as OVS-25 and complex ones such as ZAV-25, ZAV-50 and others.
Buckwheat grain spoils faster than cereal grain. Musty seeds lose their sowing qualities and become unsuitable for processing into cereals. Therefore, special attention must be paid to storing buckwheat seeds and grains.
Dry seeds (with a humidity of 14% and below) can be stored in bulk, up to 1.5 m in height in winter, and up to 1 m in summer.
Buckwheat is one of the main types of grain for cereal factories.
From it they produce:
- buckwheat groats - whole, unchopped buckwheat kernels, freed from fruit shells;
- prodel - core particles freed from shells, split during processing;
- Smolensk groats - crushed groats - kernels, produced by special order.
- brown cereal - produced under special orders. It is a core that has undergone additional hydrothermal treatment;
- dietary buckwheat flour - by-product during the production of Smolensk grain. It is also specially produced from the kernel.
The process of processing buckwheat into cereal consists of the following sequential technological operations:
- cleaning grain from impurities by passing it twice through separators, through triremes (in cases where buckwheat is contaminated with wild oats or contains grains of wheat and rye) and through destoning machines;
- hydrothermal treatment of purified grain by steaming it in special steamers, drying to bring the humidity to 13.5% and cooling;
- preliminary sorting on BKG grain sorting machines into two streams (large and small grain);
- final sorting into six fractions followed by independent processing of each fraction separately. Sieves for final sorting of buckwheat into fractions should have the following dimensions.
Buckwheat is shelled on double-deck 2DSHS-ZB or single-deck SVU-2 hulling machines.
The operating mode of the hulling machines is set so that after passing through the buckwheat, the number of hulled grains is no less than indicated previously.
An intermediate selection of the kernel with sifting of peeling products should be organized. This operation is carried out on BKG grain sorting machines.
Hulled grains, after additional passage through sorting machines, where flour is separated and processed, are sent (after control) to. ready-made cereal. The mixture of unhulled grains and husks is winnowed to separate the husks and sent for re-hulling.
The produced cereal must meet the following quality standards: the content of a good quality kernel in the first grade kernel must be at least 99.2%, in the second grade 98.3% and in the whole kernel 98.3%, including broken grains in the first grade there must be no more than 3.0% and in the second - 4.0%. The amount of unhulled grains in the first grade is no more than 0.3%, in the second grade 0.4% and in the second grade 0.1%.
The yield and waste standards for processing buckwheat of basic conditions are given in Table 41.
In addition to buckwheat, dietary kernels are produced buckwheat flour. To do this, the kernel is additionally cleaned using grain cleaning machines and washed in warm water(at a temperature of 35-40°C) followed by drying to 10% and crushed by passing through roller machines twice. Size diet flour characterized by a residue on silk sieve No. 27 of no more than 2% and passage through silk sieve No. 38 of no less than 60%.
Use: in the production of buckwheat. The essence of the invention: the method includes cleaning the grain mass, hydrothermal treatment by moistening to 18 - 19% with cooling for 2 - 3 hours, steaming at a steam pressure of 0.35 - 0.40 MPa until the grain moisture content is 23 - 24% and drying with heated air to humidity 17 - 18% and cooling. After peeling, the kernel is isolated and dried with heated air to a humidity of 12 - 14%.
The invention relates to the production of buckwheat and can be used in the cereal industry. There is a known method for producing buckwheat, which includes cleaning the buckwheat grain mass from impurities, hydrotechnical treatment before peeling, peeling, separation of peeling products with the release of kernels, control of cereals and waste. Hydrothermal treatment (HTT) consists of steaming buckwheat under harsh conditions, drying and cooling. It is recommended to moisten grain with a moisture content below 12% by 3-4% before steaming to increase the efficiency of GTO. The disadvantage of the technology is the low yield of product: first grade kernels 58.0%, second grade up to 3%. The yield was high - 5%. There is a known method that also involves cleaning the buckwheat grain mass from all types of impurities, hydrothermal processing it, consisting of steaming operations at a steam pressure of 0.25-0.30 MPa for 5 minutes, drying and cooling; Next, the peeling operation is carried out and the peeling products are separated, releasing the kernel. The moisture content of buckwheat grain before peeling is 13.5%; grain moistening before steaming is not provided. Drying of grain is carried out in one stage until it is in condition, usually in steam dryers. This technology also does not give a high yield of kernels (it is 62%, i.e. increased by 1%, the yield is at the level of 5%). This method accepted as a prototype. The purpose of the present invention is to increase the yield of grain kernels at traditional technology . The goal is achieved by the fact that in the known technology, including purification of the buckwheat grain mass from impurities, its hydrothermal treatment, consisting of the operations of steaming, drying and cooling, peeling of buckwheat, separation of the peeling products with the release of the kernel, what is new is the introduction of additional operations - before steaming the grain mass moisturize to 18-19%, cool for 2-3 hours, steaming is carried out at a steam pressure of 0.35-0.40 MPa to a humidity of 23-24%, and drying is carried out with heated air in two stages - before peeling, the buckwheat grain is dried until humidity is 17-18% and after separating the peeling products, the separated cereal is dried to a moisture content of 12-14%. A comparative analysis with the prototype indicates differences in additional operations and their modes, in the performance of one of the operations in two stages and a new combination of the above, which provides the proposal with novelty and achievement of the goal, since experiments have shown an increase in the yield of cores using the proposed technology to 74-75 % versus 62% and a decrease in yield from 5% to 0.5%. The industrial applicability of the method is ensured by the GTO lines operating at buckwheat factories and the available serial equipment for moistening, dampening, drying grain and cereals. Research from other sources of information also shows differences in the modes of humidification, dampening and steaming operations, and in the drying operation with hot air in two stages. Thus, the proposal has significant differences. With traditional technology, in order to strengthen the structure of the kernel and reduce its crushability, hydrothermal treatment of the grain is carried out, which consists of steaming it, drying it to 13.5% and cooling it. This technique promotes partial gelatinization of starch, which leads to the effect described above. Hydrothermal treatment helps to increase the overall yield of cereal by 1%, while the yield of prodel (crushed cereal) is reduced by 2 times (5% instead of 10% obtained when processing buckwheat without hydrothermal treatment). The kernel content of buckwheat is 75%. With a total yield of cereals with hydrothermal treatment of 67%, the loss of the kernel is 8%. Preliminary moistening of the grain with defoliation before steaming contributes to increasing the efficiency of kernel extraction, since this weakens the connection of the shells with the kernel, which helps to increase the peeling coefficient. It has been shown that with an increase in the moisture content of buckwheat grains before peeling, the crushability of the kernel decreases. However, this pattern is valid for the option of drying grain with heated air with an increase in humidity to 17-18%. When the grain reaches a moisture content of more than 18%, the kernel becomes soft and is easily destroyed by mechanical stress. With traditional hydrothermal treatment, the grain does not reach a moisture content of 17-18% during steaming; therefore, it is proposed to include in the technology preliminary moistening of the grain to 18-19% with cooling for 2-3 hours. Subsequent steaming at a steam pressure of 0.35-0 40 MPa, the grain moisture content is achieved at 23-24%, and by subsequent drying the grain moisture content is gently adjusted to 17-18%. Drying grain with heated air to 17-18% (stage I) has a milder effect on starch gelatinization and protein denaturation than, for example, drying with infrared rays. In this regard, it is advisable to tighten the steaming regime, as indicated above, by increasing the steam pressure. This will lead to the required degree of starch gelatinization, and subsequent drying will strengthen the structure of the kernel. Hulling the grain prepared in this way at the specified humidity ensures the production of cereal almost without crushing the kernel. The proposed method for producing buckwheat is carried out as follows. The buckwheat grain mass is cleaned of impurities, then the buckwheat grain is moistened to 18-19%, cooled for 2-3 hours, steamed at a steam pressure of 0.35-0.40 MPa and an exposure time of 5 minutes. Grain moisture after steaming is 23-24%. The grain prepared in this way is dried with heated air t = 140-160 o C until the grain moisture content after drying is 17-18% (stage I). Then the grain is hulled, the kernel is isolated and dried with heated air at the same temperature (stage II). The moisture content of the finished cereal is 12-14%. The yield of the kernel is 74-75%, the yield is 0.5%. The method was tested under semi-production conditions at a stand equipped with a buckwheat processing line. Testing of the method showed its full suitability and feasibility of use at cereal enterprises producing buckwheat. Example 1. Buckwheat grain is moistened to 17%, cooled for 1 hour, steamed at a steam pressure of 0.30 MPa and exposure time of 5 minutes. Grain moisture content after steaming is 22%. Then the grain is dried with hot air to a moisture content of 16.0% and shelled. After peeling, the cereal is isolated and dried to 12-14%. The total yield of cereals was 73.0-73.5%, of which the yield of kernels was 68-69%, and the yield was 4.5-5.0%. Example 2. Buckwheat grain is moistened to 18%, cooled for 2 hours, steamed at a steam pressure of 0.35 MPa and an exposure time of 5 minutes. Grain moisture after steaming is 23%. Then the grain is dried with hot air to a moisture content of 17% and shelled. After peeling, the cereal is isolated and dried to 12-14%. The total yield of cereals was 74.5-75.5%, of which the yield of kernels was 74-75%, the yield was 0.5%. Example 3. Buckwheat grain is moistened to 19%, cooled for 3 hours, steamed at a steam pressure of 0.40 MPa and an exposure time of 5 minutes. Grain moisture content after steaming is 24%. Then the grain is dried with hot air to a moisture content of 18% and shelled. After peeling, the cereal is isolated and dried to 12-14%. The total yield of cereals was 74-75%, of which the yield of kernels was 74.0-74.5%, the yield was 0.5%. Example 4. Buckwheat grain is moistened to 20%, cooled for 4 hours, steamed at a steam pressure of 0.45 MPa and an exposure time of 5 minutes. Grain moisture after steaming is 25%. Then the grain is dried with hot air to a moisture content of 19% and shelled. After peeling, the cereal is isolated and dried to 12-14%. The total yield of cereals was 70-71%, of which the yield of kernels was 67-68%, and the yield was 3%. The best performance was achieved with the parameters specified in examples 2 and 3, i.e., to achieve a kernel yield of 74-75%, the grain should be moistened before steaming to 18-19%, soaked for 2-3 hours, steamed at a steam pressure of 0.35- 0.40 MPa to a moisture content of 23-24%, then dry with hot air in two stages - until peeling - to a moisture content of 17-18%, after separating the kernel - to a final moisture content of 12-14%. Thus, the proposed method for technological indicators grain processing is superior to the prototype method and provides an increase in product yield.
Claim
METHOD FOR PRODUCING BUCKWHEAT, including cleaning the grain mass of buckwheat from impurities, its hydrothermal treatment by steaming, drying and cooling, peeling the buckwheat and separating the peeling products with the release of the kernel, characterized in that during hydrothermal treatment before steaming the grain mass is moistened to 18 - 19% and cooled for 2 - 3 hours, steaming is carried out at a steam pressure of 0.35 - 0.40 MPa until the grain moisture content is 23 - 24%, drying is carried out with heated air to a humidity of 17 - 18%, and after separation of the peeling products, the isolated kernel is dried with heated air to a humidity of 12 - 14%.
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