This study investigates the dry pneumatic separation of wheat flour using a newly designed rotating air classifier to obtain starch- and protein-enriched fractions. The process is based on differences in particle density and size, enabling separation without water or chemical reagents. The influence of key process parameters, including air flow velocity 6–12 m/s, classifier geometry, and particle size distribution, was investigated. Statistical analysis confirmed that the air flow velocity and orifice diameter significantly affect the separation efficiency. The optimal conditions of 9–10 m/s and 1.8 mm resulted in a starch fraction with a purity of about 89% and a protein-enriched fraction containing approximately 45% protein. Regression models (R² > 0.99) demonstrated a strong relationship between the process parameters and fraction yield. Compared with conventional wet fractionation, the proposed method reduces energy consumption by approximately 28% and eliminates water use. These results confirm the feasibility of dry pneumatic classification as a sustainable and efficient technology for producing functional wheat-based ingredients. All experiments were conducted in triplicate (n = 3), and the results are presented as mean ± standard deviation. The reported yields correspond to the fraction mass, while the composition values indicate component purity within each fraction.

The protein fraction of slaughterhouse blood remains underutilized primarily due to challenges associated with its instability during processing and storage. This study aimed to develop stable bovine blood plasma gels using selected lactic acid bacteria and flaxseed oil cake flour. Various lactic acid bacteria strains were incorporated at concentrations of 5–20% (w/w), and gel properties such as pH, gelation time, yield stress, and freeze–thaw syneresis were evaluated. Optimal gelation was achieved at 20% inoculum, producing fibrin networks with yield stresses (372 Pa) comparable to recalcified controls (410 Pa), but accompanied by high serum loss and undesired acidic aromas at higher bacterial densities. Incorporating 5% hydrated flaxseed oil cake flour successfully reduced syneresis below 10%, improved water-holding capacity (135%), and prevented development of off-flavors, demonstrating beneficial interactions between flaxseed polysaccharides and blood plasma proteins. Thus, combining a 20% mixed lactic starter with 5% flaxseed cake flour yielded a stable plasma gel suitable for meat product applications, balancing rapid gel formation, high moisture retention, desirable rheological properties, and neutral sensory characteristics.

This study presents the development and experimental verification of a mathematical model for the dry fractionation of wheat flour in a pneumatic screw classifier. The model describes the distribution of axial, radial, and tangential airflow components and accounts for the effects of the...

The paper deals with the effect of corn zein on the rheology of buckwheat flour dough. One of the main aspects of the study of rheological properties is the viscosity, extensibility, elasticity, water absorption capacity of dough, which depends on the concentration of added zein. Wheat flour is mainly used in baking because of the important role of the gluten protein fraction in the dough making process. Since buckwheat flour dough lacks gluten, the solution is to mimic the viscoelastic network of gluten. The aim of this study is to systematically investigate the effect of zein addition on the rheological behaviour of buckwheat dough, in order to determine the optimal proportions that can improve the dough characteristics. The addition of zein increases the viscosity in the initial (2625mPa*s) and final stages (1895mPa*s), due to its hydration and interaction with the dough components, improving its structure. However, as the temperature increases, the viscosity of the dough decreases due to the acceleration of molecular processes (starch swelling, denaturation of proteins). The most noticeable decrease occurs between 80°C and 95°C. Dough with zein content of 30%, showed a stretching similar to wheat dough. Increasing zein concentration results in a stiffer and more elastic dough structure, which has increased resistance to deformation. However, an excessively high zein content can lead to an excessively stiff dough, which will negatively affect its technological properties and the quality of the finished product. Therefore, the optimal zein concentration is selected taking into account specific requirements to the rheological characteristics of the dough and the desired properties of the final product.

Due to the need to expand the raw material base for the paper industry, this study examined the straw that remains as a secondary product after harvesting the seeds of oilseed flax, which is widely produced in Kazakhstan. As the results of scientific research by scientists in the literature show, flax stalks have established themselves as highquality raw materials for the production of cellulose. This article presents some research results on the production of high-alpha cellulosic products from flax straw. Today, all costeffective, energy-saving technologies using safe toxic chemicals and processes are relevant. It has been established that the strength of fibers from flax straw with 20% recycled cardboard grade T21, obtained by accelerated dissolution of moisture-resistant waste paper through the use of its reagent-alkaline treatment, is 6% higher than the corresponding strength of recycled fibers obtained by longer-term alkaline treatment. Analysis of micrographs shows evidence of higher fiber content, as well as longer fibers, which create a lattice for a stronger material. The particle size distribution of crushed cellulose particles from flax straw treated with a 30% NaOH solution showed the best result D10 = 31.781 nm, since the smaller the fiber diameter, the higher the strength and smooth structure of the paper