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Pir se smatra jednom od najstarijih žitarica. Zbog svoje lake prilagodljivosti klimatskim i zemljišnim uvjetima te visoke otpornosti na bolesti i štetnike, vrlo je pogodan za ekološki uzgoj. U Republici Hrvatskoj uzgajaju se četiri kultivara pira: Ostro, Bc Vigor, Hildegard i Lohengrin. Pir sadrži visoke količine proteina, ugljikohidrata, masti i minerala te se zbog toga smatra nutritivno vrijednom namirnicom. Od vitamina, pir je najbogatiji vitaminima B kompleksa, a u manjoj količini sadrži vitamine E, A i C. Sadrži manju količinu glutena od pšenice te je kao takav pogodan za prehranu ljudi alergičnih na gluten. Bogat je vlaknima te tako povoljno utječe na probavni sustav, a zbog niskog glikemijskog indeksa se smatra da smanjuje rizik od nastanka dijabetesa. Pir se može mljeti u brašno od cijelog zrna ili podvrći frakcijskim postupkom mljevenja. U radu je ispitana mogućnost frakcijskog mljevenju dva uzorka zrna pira. Mljevenje se provelo na Bühler-ovom laboratorijskom mlinu MLU-202 pri čemu se dobivaju samljevene frakcije zrna pira. Frakcija brašna pira spoje se u uzorak brašna s približnim udjelom mineralnih tvari 0,5 % koje se koristi u laboratorijskim analizama kao što su: postotak izbrašnjavanja, određivanje udjela vlage, udjela pepela, broj padanja. U zrnu pira je određena hektolitarske mase, mase 1000 zrna, udio proteina, vlage i pepela te sedimentacijska vrijednost. Spelt is considered one of the oldest cereals. Due to its adaptability to a wide range of climatic and soil conditions and its high resistance to diseases and pests, it is very suitable for organic farming. Four spelt varieties are grown in the Republic of Croatia: Ostro, Bc Vigor, Hildegard and Lohengrin. Spelt contains high amounts of protein, carbohydrates, fats and minerals and is therefore considered a nutritionally valuable food. It is exceptionally rich in B-complex vitamins and contains vitamins E, A and C in smaller amounts. It contains less gluten compared to wheat and is therefore suitable for people with gluten intolerance. It is rich in fiber, which has a positive effect on digestion, and due to its low glycemic index, it is considered a risk factor for the development of diabetes. Spelt can be milled into wholemeal flour or subjected to a fractionated milling process. The possibility of fractional milling of two samples of spelt grain was investigated. Milling was carried out in Buhler MLU-202 laboratory mill to obtain milled fractions of spelt grains. The fraction of spelt flour is combined into a flour sample with an approximate mineral content of 0.5%, which is used for laboratory analyses such as: percentage of flour, moisture content determination, ash content, falling number. For spelt grains, hectolitre weight, 1000-grain mass, protein content, moisture content, ash content and sedimentation value were determined. |
