Aerated dough bread production method

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The aerated dough bread production method involves the processes of dough stirring, kneading and dividing into portions of the specified weight and bread baking. The dividing process is performed after the stirring process completion and before the kneading process. The kneading process is performed separately for every dough portion. Then one performs aerated dough bread baking. The dough stirring and kneading processes may be performed with devices preferably intended for performance of the processes of stirring and kneading respectively. The kneading process may be performed under a pressure of no less than 0.3 MPa with subsequent pressure decrease to atmospheric value at an adjustable rate. Pressure decrease to atmospheric value is performed before the kneading device withdrawal from the dough or after the kneading device withdrawal from the dough. The kneading process may be performed in intermediary glasses with subsequent dough relocation into baking tins or in baking tins.

EFFECT: invention allows to simplify and enhance accuracy of the process of dough dividing into portions of specified weight, enhance the quality of the aerated dough produced as well as reduce energy intensity and increase performance of aerated dough bread production.

10 cl, 9 dwg, 4 ex

 

The invention relates to bakery production and can be used for bread production from whisking, including yeast-free dough.

A known method for the production of whipped pastry (IPC A21D 13/00, RU # 2320174 C1, 17.06.2006, bull. No. 9, 27.03.2008, authors: Magomedov GO, Ponomarev E.I., Rustling T.N., Krutskikh, S.N., Peshekhonova A.V., (analog), which is initially for 1 min conducting the process of mixing the starting components of the test at the speed of the mixing device 5-1followed by the process of churning of the test pressure of 0.35 MPa using the same mixing device, for 3-5 minutes at a rotational speed of 13.3 s-1after which make the process of dividing the dough into portions weighing 150-170 g with subsequent baking.

The disadvantage of this method is the low accuracy and the complexity of the technical implementation of the process of dividing whipped dough on portions of specified weight, as in the baking industry, the dough is divided into portions of predetermined weight on volumetric principle, separating from the mass of the test pieces of equal volume, and whipped the dough after the completion of the process of churning is an aerated foam mass, whose characteristics, including density, depend on the parameters of the process of churning, and on the ratio of ingredients in the test and their properties, and hence PR is the process of dividing whipped dough on volumetric principle after the completion of the process of churning does not give acceptable accuracy. In the proposed method, the process of dividing the test is performed after completion of the mixing process before churning and education aerated foam structure, i.e. when the dough is a homogenous mass, which leads to high accuracy of its division into portions of predetermined weight and simple technical implementation of the fission process, for example, using high-performance industrial dough.

Another disadvantage of this method is reducing the quality of the finished whipped the test, representing the aerated foam mass, due to the partial destruction of the foam that occurs in the fission process whisking test. The destruction of the foam caused a sharp nonadjustable pressure relief in the area of its exit from the mixing apparatus under high pressure, is equal to 0.35 MPa, in the atmosphere, which leads to rupture of the membranes of the air bubbles of the foam formed during pressure relief, while in the proposed method, the pressure drop around each portion of the aerated test lead with adjustable speed of approximately 0.02 to 0.2 MPa/s to ensure minimal disruption foam and maximum lift test. Additional destruction of the foam is due to the fact that the yield of the apparatus is due to the pressure in the apparatus, by pushing through the channels shut-Accel is sochnogo device, where there is a partial destruction of the foam, and therefore reduced quality whipped the test.

Another drawback of this method is the reduction in the quality whipped dough, increase the intensity and productivity of production because of the processes of mixing and churning in the same apparatus using the process of churning the same mixing device that was used for the mixing process. But the processes of mixing and churning have different goals in the process of mixing mix the dry ingredients with the liquid, homogeneous test masses, and in the process of churning saturate previously obtained a homogeneous mass of the test air. Therefore, for mixing ingredients is better to use a mixing apparatus with a rigid and durable mixing bodies, designed for heavy loads having a small surface of contact with the dough, and for the process of churning to use Suwannee device type "Corolla", has a large number of relatively thin, resilient wires-knives, the task of which is to create a homogeneous mass of dough in the rotation as much as possible incisions for receiving air into them and uniform distribution inside the test. A capturing device, in addition, require less drive power. is therefore the use of similar mixing devices for carrying out the process of churning leads to lower quality whisking test increase the intensity and decrease the performance of the production.

The closest known inventions to the technical essence is a method for the production of whipped unleavened bread made from flour tselnosmolotaya wheat (IPC A21D 13/02, EN 2364087 C1, 26.02.2008, bull. No. 23, dated 20.08.2009, authors: Magomedov GO, Ponomarev E.I., Aleinik I.A. (prototype), which initially within 5-15 minutes carry out the process of mixing the starting components of the test at the speed of the mixing device 15 c-1followed by the process of churning of the test under a pressure of 0.4 MPa using the same mixing device, for 6-12 minutes at a rotational speed of 20-1after which make the process of dividing the dough into portions weighing 0.25 kg, with subsequent baking.

The disadvantage of this method is the low accuracy and the complexity of the technical implementation of the fission process whisking test on portions of specified weight, as in the baking industry, the dough is divided into portions of predetermined weight on volumetric principle, separating from the mass of the test pieces of equal volume, and whipped the dough after the completion of the process of churning is an aerated foam mass, whose characteristics, including density, depend on the parameters of the process of churning, and on the ratio of ingredients in the test and their properties, and mn is the cheat process division whipped dough on volumetric principle after the completion of the process of churning does not give acceptable accuracy. In the proposed way, the process of dividing the test is performed after completion of the mixing process before churning and education aerated foam structure, i.e. when the dough is a homogenous mass, which leads to high accuracy of its division into portions of predetermined weight and simple technical implementation of the fission process, for example, using high-performance industrial dough.

Another disadvantage of this method is reducing the quality of the finished whipped the test, representing the aerated foam mass, due to the partial destruction of the foam that occurs in the fission process whisking test. The destruction of the foam caused a sharp nonadjustable pressure relief in the area of its exit from the mixing apparatus under a high pressure of 0.4 MPa, in the atmosphere, which leads to rupture of the membranes of the air bubbles of the foam formed during pressure relief, while in the proposed method, the pressure drop around each portion of the aerated test lead with adjustable speed of approximately 0.02 to 0.2 MPa/s to ensure minimal disruption foam and maximum lift test. Additional destruction of the foam is due to the fact that the yield of the apparatus is due to the pressure in the apparatus, by pushing through the channels shut-RA the loading device, where there is a partial destruction of the foam, and therefore reduced quality whipped the test.

Another drawback of this method is the reduction in the quality whipped dough, increase the intensity and productivity of production because of the processes of mixing and churning in the same apparatus using the process of churning the same mixing device that was used for the mixing process. But the processes of mixing and churning have different goals in the process of mixing mix the dry ingredients with the liquid, homogeneous test masses, and in the process of churning saturate previously obtained a homogeneous mass of the test air. Therefore, for mixing ingredients is better to use a mixing apparatus with a rigid and durable mixing bodies, designed for heavy loads having a small surface of contact with the dough, and for the process of churning to use Suwannee device type "Corolla", has a large number of relatively thin, resilient wires-knives, the task of which is to create a homogeneous mass of dough in the rotation as much as possible incisions for receiving air into them and uniform distribution inside the test. A capturing device, in addition, require less drive power. is therefore the use of similar mixing devices for carrying out the process of churning leads to lower quality whisking test increase the intensity and decrease the performance of the production.

The technical result of the invention is to simplify and improve the accuracy of the process of dividing the dough into portions of a given weight, increase the quality of the aerated test, reduce energy consumption and increase productivity.

The technical result is achieved by a method of production of bread from whisking, including yeast-free dough, comprising the processes of mixing the dough, forming the dough, divide the dough into portions of a specified weight and baking bread, where the fission process is carried out after completion of the mixing process, before the process of churning, and the process of churning carried out separately for each portion of the dough, followed by baking bread from whipped dough at the proper modes of baking. The processes of mixing and churning test is performed by various devices, preferably designed for carrying out the processes of mixing and churning, respectively. The process of churning is performed under a pressure of not less than 0.3 MPa, followed by reducing the pressure to atmospheric, and the pressure drop are variable speed, approximately 0.02-0.2 MPa/s to ensure minimal disruption foam and maximum lift test. The rate of pressure reduction depends on the type of test, is the actual content of it is gluten free the humidity test, correlation and properties of other ingredients, etc. reducing the pressure to atmospheric carried out before or after the withdrawal of capturing devices from the test. The capture is carried out in the baking forms, or in an intermediate glasses, with subsequent overload of dough into the baking form. Overload whipped dough from the intermediate glasses are produced either in the baking form under atmospheric pressure after reducing the pressure in the intermediate glasses to atmospheric or baking form, under the same high pressure and intermediate glasses, and reducing the pressure to atmospheric produce after overload.

Simplifying and improving the accuracy of the process of dividing the dough into portions of a given weight is achieved through a process of dividing the test after completion of the mixing process, when the dough is a homogeneous mass before churning and education aerated foam test structure. This eliminates the need to divide the foam mass, whose characteristics, including density, depend on the parameters of the process of churning, and on the ratio of ingredients in the test and their properties. The division thoroughly mixed dough having a homogeneous structure, leads to high accuracy of his division on porci the specified weight, including volume method and simple technical implementation of the fission process, for example, using high-performance industrial dough.

Improving the quality of aerated test is achieved by eliminating the partial destruction of the foam that occurs in the fission process aerated mass whisking test, and replacement sharp unregulated pressure relief zone extension whipped test adjustable pressure reduction after churning with velocities of the order of 0.02 to 0.2 MPa/s to ensure minimal disruption of the resulting foam structure and the maximum rise of the dough before baking. Improvement of quality is also achieved due to the fact that the processes of mixing and churning of the test carried out with the use of various devices, preferably for performing the processes of mixing and churning, respectively, because the processes of mixing and churning have different goals in the process of mixing mix the dry ingredients with the liquid, homogeneous test masses, and in the process of churning saturate previously obtained a homogeneous mass of the test air. Therefore, for mixing ingredients used dough mixing apparatus with a rigid and durable mixing bodies, designed for heavy loads with low p is the surface in contact with the dough, as for the process of churning use Suwannee device type "Corolla", has a large number of relatively thin, resilient wires-knives, the task of which is to create a homogeneous mass of dough in the rotation as much as possible incisions for receipt by him of air and a uniform distribution inside the test. The dough, whipped in accordance with the proposed method, the result is easier, more stable foam, and bread from this whipped baked pastry is better and has a more porous crumb.

The increase in performance is achieved primarily due to the fact that the process of dividing the dough into portions of a given weight, the proposed method is carried out after the process is complete mixing of the dough ingredients and the formation of homogeneous test mass, i.e. to obtain a foamy structure, allowing the use of the fission process test high-performance industrial dough. The increase in performance is achieved also due to the fact that the processes of mixing and churning of the test devices are preferably designed for carrying out the processes of mixing and churning, respectively. All this has allowed to reduce the time of churning more than 3 times.

Reducing energy intensity of production is also achieved by the fact that the processes of mixing the hit test is performed using different devices preferably intended for carrying out processes of mixing and churning, respectively. So the use in the process of churning capturing devices instead of mixing is possible to reduce the power density of the actuator in the process of churning more than 2 times per unit mass of the processed test.

Figure 1 shows a line for the production of whipped unleavened dough.

Figure 2 shows six stages of the process of churning test suvalkai carousel. In contrast to the figure 1 capturing device is removed from the test before reducing the pressure.

Figure 3 shows the installation for the production of whipped unleavened bread, on which the process of churning is performed in the intermediate glasses with subsequent overload downed dough in the baking form. When this overload test is performed after reducing the pressure in the intermediate glasses.

Figure 4-9 shows the six stages of the process of churning the test in suvalkai chamber of periodic action, in which the process of churning test is performed in the intermediate glasses with subsequent overload downed dough in the baking form, mounted on the carriage at an intermediate glasses. In contrast to figure 3 overload test of intermediate glasses produced in the baking form, under the same high pressure, and p is megatokyo glasses in the process of churning of the test, and the process of reducing the pressure in suvalkai the camera starts after overload.

Figure 4 shows the stage of division in the mixer mixing capacity test on portions of specified weight by feeding them into intermediate glasses, placed on the carriage, where at each intermediate glass installed baking form. Here is shown the process of introduction of the carriage intermediate the cups and baking forms in a sealed sumalinog the camera.

Figure 5 shows the stage of creating a predetermined high pressure in suvalkai camera input capturing devices in the intermediate Cup portions of the dough and whipping test simultaneously in all the intermediate glasses capturing devices.

Figure 6 shows the phase of the output of the knocking device from the intermediate glasses.

7 shows phase overload downed test of the intermediate cups in the baking form.

On Fig shows stage adjustable pressure reduction in suvalkai the camera, followed by the rise of the dough in the baking forms with the formation of the foam structure.

Figure 9 shows the stage of removing the carriage intermediate the cups and baking forms with a broken test of suvalkai camera.

Statics.

Method for the production of bread from whisking test is implemented in the following devices.

On Fig shows a line for the production of whipped unleavened bread, with whisk dough directly on the baking forms 1, comprising mixing apparatus 2 with a mixing device 3, provided with a divider 4, suvalkai carousel 5, has multiple positions for controlling the test, each of which is equipped with a capturing device 6, device 7 for the supply and the regulated pressure, the sealing cap 8 and the lifting table 9. The line has also Groovy and output sprockets 10, 11, in-feed and discharge conveyors 12, 13, and baking oven 14. The speed suvalkai carousel and the number of positions churning determined by the line capacity and the time of the churning of the test. Roman numerals I-IV indicated stage of the process.

Figure 2 shows six stages of the process of churning test suvalkai carousel 5, equipped with advanced mechanism 15 lifting and lowering capturing device 6. Roman numerals I-VI indicated stage of the process.

Figure 3 shows the line for the production of whipped unleavened bread with the churning of the test in the intermediate glasses 16 consisting of a dough mixing apparatus 2 with a mixing device 3, provided with a divider 4, suvalkai carousel 5, has multiple positions for controlling the test, each of which includes an intermediate glass 16 with tightly pressed against the bottom 17 and seals the soup lid 8, the mechanism 18 of the lifting and lowering of the sealing cap with the attached knocking down the unit 6 and unit 7 for the supply and the regulated pressure. The line also contains the feed conveyor 12, the feed is empty baking form 1 to the position of the overload them whipped dough from the intermediate cups 16, and the winding sprocket 10, the synchronizing position of the baking forms 1 and intermediate glasses 16 in the overload range whipped the test. Roman numerals I-IV indicated stage of the process.

In figures 4-9 shows the installation for the production of whipped unleavened bread, consisting of a dough mixing apparatus 2 with a mixing device 3, provided with a divider 4, suvalkai camera 19 periodic action, provided with a device 7 for the supply and the regulated pressure reduction with multiple positions for controlling the test, each of which is equipped with a capturing device 6 and the mechanism 15 lifting and lowering capturing device 6. The unit also includes a carriage 20 with fixed thereto intermediate the cups 16 and the slots 21 for placing and fixing the baking form 1 under the intermediate cups 16. The number and position of intermediate glasses on the carriage 20 corresponds to the number and position of the capturing device 6 in suvalkai chamber 19.

The way aasnaes the following examples.

Example 1 (figure 1).

Pre-prepared components of the prescription dough is stirred for 5-15 min in a mixing bowl apparatus 2 under atmospheric pressure mixing device 3 when the frequency of rotation 5-1. The mixed dough is divided by the divider 4 on portions of specified weight, which is placed in a baking form 1, which is continuously fed into the zone divider feed conveyor 12. The process of dividing the test can be performed either by using a divider 4 that is installed directly on the dough mixing apparatus 2, or using industrial divider, in which overload the mixed dough from the dough mixing apparatus 2 after completion of the mixing process. Baking form 1 filled them test portions given the same weight in-feed conveyor 12 serves to continuously rotated at a given speed suvalkai carousel 5, and through the winding sprocket 10 mounted on the position of churning, where the baking form 1 is fixed on the lifting tables 9 (stage I). Each position churning stocked capturing device 6, device 7 for the supply and the regulated pressure and the sealing cap 8. Number of positions churning and the rotation speed suvalkai carousel 5 is determined by the line capacity and Eminem churning of the test. During rotation suvalkai carousel 5 each baking form 1 with her placed in a portion of the test lifting table 9 raise and tightly pressed against the sealing cap 8. Inside the baking form device 7 creates the specified high pressure, for example of 0.4 MPa, and make the process of churning piece of pastry capturing device 6 (stage II) at frequency of rotation 16-1within 40-60, leading to saturation of the test air by mechanical distribution within the mass of the test, and also due to additional dissolution of air in water-soluble components of the test, through the process of churning under high pressure. The processes of mixing and churning are using different devices, because the processes of mixing and churning have different goals in the process of mixing the dry ingredients are mixed with a liquid, homogeneous test masses, and in the process of churning saturate previously obtained a homogeneous mass of the test air. Therefore, for mixing ingredients used mixing device 2 with a hard and durable mixing device 3, is designed for heavy loads having a small surface of contact with the dough, and for the process of churning use Suwannee device type 6 "Corolla", having a greater number of relatively thin, elastic wires-knives, the task of which is to create a homogeneous mass of dough in the rotation as much as possible incisions for receipt by him of air and a uniform distribution inside the test. This increases the effectiveness of each of these processes, reduces energy consumption and increases performance, and improves the quality of the aerated test. After completion of the process of churning of the test device 7 reduce pressure inside the forms to atmospheric, and the pressure drop are variable speed, approximately 0.02-0.2 MPa/s to ensure minimal disruption foam and maximum lift test. Then lifting tables 9 is lowered, thus capturing device 6 are derived from the dough and form 1 with portions whipped the test prints an asterisk 11 continuously away from suvalkai carousel on the discharge conveyor 13 and sent to the baking oven 14 which produce cakes of bread made from whipped dough at the proper modes of baking. In the experiments performed with the same parameters churning test that prototype, the total drive power capturing device with the same performance decreased more than 2 times per unit mass of the processed test.

The accuracy of volumetric dividing mixed dough into portions of a given weight, when vasapolli of 0.25-0.5 kg, was within 2-3%, while that of the prototype bulk division foam weight portions of a given size depended on the composition of ingredients, beating, humidity test, the number of whipped dough remaining in the dough mixing apparatus and other Time churning in the experiments was 40-60 C, while that of the prototype it was within 6-12 min, i.e. decreased at least 6 times. The dough, whipped in accordance with the proposed method was easier, more stable foam, with bread whipped this test better cooked and had a more porous crumb.

Example 2 (figure 2).

After mixing and dividing dough baking form 1 with the filled test portions of a specified weight set at the position of churning, where fixed on the lifting table 9 (stage I).

During rotation suvalkai carousel 5 each baking form 1 with her placed in a portion of the test lifting table 9 raise and tightly pressed against the sealing cap 8, forming a sealed chamber within which the device 7 creates the specified high pressure, for example, 0.3 MPa (stage II). In a dough having a capturing device 6 and make the process of churning the test capturing device 6 when the frequency of rotation 12-1within 50-70 C (stage III). After completion of the process of churning knocking at trojstvo 6 is removed from the test (stage IV), then inside the sealed chamber unit 7 reduces the pressure to atmospheric (stage V), and the pressure drop are given an adjustable rate of approximately 0.02 to 0.2 MPa/s then lifting tables 9 lower (stage VI), and baking form 1 with whipped dough continuously away from suvalkai carousel 5 and sent to the oven, where they make cakes of bread made from whipped dough at the proper modes of baking. In this example, unlike example 1 a capturing device is removed from the test (stage IV) prior to reducing the pressure in the zone of churning (stage V), i.e. before the enlargement process aerated test mass and the formation of a foam structure in the baking form. In the whisking the dough is of a higher quality due to the exclusion of foam destruction capturing device, but the design of the installation for controlling the test in this example of implementation of the method is a bit more complicated.

Example 3 (figure 3).

Pre-prepared prescription test components are thoroughly mixed in a mixing apparatus 2 under atmospheric pressure mixing device 3. Mixed the dough divider 4 is divided into portions of predetermined weight, which is served in the interim glasses 16 with tightly pressed against the bottom 17 installed on suvalkai to what was Roseli 5. During rotation suvalkai carousel 5 each intermediate Cup 16 is placed under the sealing cap 8, provided with a capturing device 6 device 7 inlet and an adjustable pressure relief (phase I). Then the intermediate glass 16 is sealed on top of the sealing cap 8 with mechanism 18 of the lifting and lowering of the sealing cap 8, within the intermediate Cup 16 create a preset high pressure, for example 0.5 MPa, and make the process of churning piece of pastry capturing device 6 when the frequency of rotation of 13.5-1in 40 seconds (stage II). After completion of the process of churning the pressure inside the intermediate glasses 16 reduce device 7 to atmospheric (stage III). Position overload the bottoms 17 shift and whipped dough from the intermediate glasses 16 overload in the baking form 1 (stage IV), is continuously supplied to the overload range of the feeding conveyor 12. The position of the baking forms 1 and intermediate glasses 16 in the overload range whipped test synchronize clockwork asterisk 10. Next baking form 1 with whipped test the same in-feed conveyor 12 is directed in a baking oven, where they make cakes of bread made from whipped dough at the proper modes of baking. In this example, in contrast to examples 1 and 2, the process of churning of the test are not in x is alopecurum forms 1, and in the interim the cups 16. Knocking down the dough in the baking forms imposes some restrictions on the implementation of the baking forms. First, all the baking form while capturing them in the test must have a non-stick coating, because the lubrication forms before the process of churning leads to mixing of the lubricating composition with a test in the process of churning in the baking form, which is unacceptable. Secondly, knocking down directly in the form necessitates the use of forms of the particular configuration under which the selected capturing device, which limits the range of bakery products. Knocking down the test in the intermediate glasses allows you to apply the baking form any configuration, without non stick coating, instead of which pre-produce grease forms one of the famous non-stick compositions. With anti-friction, such as Teflon, the coating is enough to perform only the intermediate glasses, the number of which on the carousel, as a rule, not more than thirty, while the number of forms used in the production of hundreds. A capturing device in this case is chosen once for a specific intermediate glass, and whipped the dough from one of the intermediate glass can reboot into the baking form different configuration is tion, that extends the range of the baked bakery products. To produce a small number of intermediate glasses with anti-friction coating is easier and cheaper than hundreds baking forms with non-stick coating that reduces the cost of production of bread on the setting made in example No. 3, as compared to examples # 1 and # 2. This variant of the method is technically more complicated, but more universal and can be implemented in any bakery.

Example 4 (figure 4-9).

Pre-prepared prescription test components are thoroughly mixed in a mixing apparatus 2 under atmospheric pressure mixing device 3 (figure 4). Mixed the dough divider 4 is divided into portions of predetermined weight, which is placed in the intermediate glasses 16 mounted on the carriage 20, where at each intermediate Cup 16 place an empty baking form 1 in the sockets 21 for fixing. After filling in all the intermediate glasses portions of the test given the weight of the carriage 20 is placed in a sealed suvalkai chamber 19 periodic action. Suvarna chamber 19 provided with a device 7 supply and the regulated pressure reduction and has several positions for controlling the test, each of which is equipped with a capturing device 6 and the mechanism 15 lifting and lowering knocking the disorder 6. The number of confounding devices 6 and their placement in suvalkai chamber 19 corresponds to the number of intermediate glasses 16 and their placement on the carriage 20. Inside suvalkai camera device 19 7 create a preset high pressure, for example, 0.6 MPa, and then make the process of churning the test capturing device 6 at the same time in all intermediate glasses 16 (figure 5). After completion of the process of churning capturing device are derived from the test (6) and whipped dough overload of the intermediate cups 16 in the baking form 1 located under the glasses on the carriage 20 (Fig.7). After that suvalkai chamber 19 unit 7 reduces the pressure to atmospheric, with the rise of the dough in the baking forms 1 and the formation of a foam structure whisking test (Fig). The time of pressure reduction from 0.6 MPa to atmospheric depending on the test type and size of the dough pieces is 20-60 C. After reducing the pressure in suvalkai chamber 19 to the atmospheric carriage 20 is removed from suvalkai camera 19 (Fig.9). Intermediate glasses 16 again fill the next portions of the dough, and baking form 1 with whipped dough is removed from the carriage 20 and is directed in a baking oven, where they make cakes of bread made from whipped dough at the proper modes of baking. In this example, unlike example No. 3 is peregruzka test of intermediate glasses produced in the baking form under the same high pressure and intermediate glasses in the process of churning the test, and the reduction of pressure to atmospheric performed after completion of overload whipped the test, therefore, the expansion of the aerated mass whisking test and the formation of the foam structure is directly in the baking form that allows you to get whipped dough quality. This variant implementation of the method is less productive and technically more complicated than the example №3, but allows you to receive the bread of higher quality.

Technical and economic indicators.

Simplifying and improving the accuracy of the process of dividing the dough into portions of a given weight through the process of dividing the dough until it is churning, i.e. before the formation of aerated foam test structure. The accuracy of volumetric dividing mixed dough into portions of a given weight, when the weight portion of 0.25-0.5 kg, were in the range of 2-3%, while that of the prototype bulk division foam weight portions of a given size was unstable - it is dependent on the composition of ingredients, beating, humidity test, the number of whipped dough remaining in the mixing apparatus, and other Division-mixed dough with homogeneous structure has allowed us to produce the fission process in an industrial high-performance test the dividers, high precision divide the dough into portions of a specified weight.

Improving the quality of aerated test by eliminating the partial destruction of the foam that occurs in the fission process aerated mass whisking test, and replacement sharp unregulated pressure relief zone extension whipped test adjustable reduced pressure with a speed of approximately 0.02 to 0.2 MPa/s to ensure minimal disruption of the resulting foam structure and the maximum rise of the dough before baking. Improvement of quality is also achieved due to the fact that the processes of mixing and churning of the test carried out with the use of various devices, preferably for performing the processes of mixing and churning, respectively. The dough, whipped in accordance with the proposed method was easier, more stable foam, with bread whipped this test better cooked and had a more porous crumb.

Reducing energy intensity of production is due to the fact that the processes of mixing and churning of the test carried out using a mixing device, preferably designed for carrying out processes of mixing and churning, respectively. So when used for carrying out the process of churning capturing device type "whisk" the sum of the capacity of the drive capturing devices with the same performance decreased more than 2 times per unit mass of the processed test.

The increase in productivity more than 3 times due to the process of dividing the dough on high-performance industrial dough and perform the processes of mixing and churning of the test device, preferably designed for carrying out the processes of mixing and churning, respectively.

The LIST of ITEMS shown ON FIGURES

1 - baking form.

2 - mixing machine.

3 - mixing device.

4 - divider.

5 - suvarna carousel.

6 - capturing device.

7 is a device for the supply and the regulated pressure.

8 - sealing cover.

9 - lifting table.

10 - clockwork asterisk.

11 - prints an asterisk.

12 - feed conveyor.

13 is a discharge conveyor.

14 - baking oven.

15 is a mechanism for lifting and lowering a capturing device.

16 - intermediate glasses.

17 the bottom of the intermediate Cup.

18 is a mechanism for lifting and lowering the sealing cover.

19 - suvarna Luggage periodic action.

20, a carriage for mounting the intermediate cups 16 and baking forms 1, positioning them relative to each other and relative to the capturing device 6 in suvalkai chamber 19 periodic action.

21 - slot placement and fixation on Karek the 20 baking forms.

1. Method for the production of bread from whipped the test, including the processes of mixing the dough, forming the dough, divide the dough into portions of a specified weight and baking bread, characterized in that the division process is carried out after completion of the mixing process, before the process of churning, and the process of churning carried out separately for each portion of the dough, followed by baking bread from whipped the test.

2. The method according to claim 1, characterized in that the processes of mixing and churning of the test performed by the device, preferably designed for carrying out the processes of mixing and churning, respectively.

3. The method according to claims 1 and 2, characterized in that the process of churning is performed under a pressure of not less than 0.3 MPa, followed by reducing the pressure to atmospheric.

4. The method according to claim 3, characterized in that the reduction of pressure to atmospheric produce variable speed.

5. The method according to PP and 4, characterized in that the reduction of pressure to atmospheric to produce output capturing device from the test.

6. The method according to PP and 4, characterized in that the reduction of pressure to atmospheric produce after the conclusion capturing device from the test.

7. The method according to claims 1 to 6, characterized in that the process of churning is produced in the intermediate glasses with subsequent overload of dough into the baking form.

8. The method according to the .7, characterized in that the overload whipped dough from the intermediate glasses produced in the baking form, under atmospheric pressure, after reducing the pressure in the intermediate glasses to atmospheric.

9. The method according to claim 7, characterized in that the overload whipped dough from the intermediate glasses produced in the baking form, under the same pressure, and intermediate glasses in the process of churning, and reducing the pressure to atmospheric produce after the overload test in the baking form.

10. The method according to claims 1 to 6, characterized in that the process of churning of the test is produced in the baking forms.



 

Same patents:

FIELD: food industry.

SUBSTANCE: one first prepares a confectionary semi-product of sugar sand and part of the fat component taken at a weight of ratio of 1:(0.35-0.43). The confectionary semi-product preparation involves the components stirring during 10-15 minutes till homogeneous mixture production, the mixture milling in a five-roller mill for solid phase particles sized 25 mcm to account for 92-94% of the total weight and punching in a kneading machine with Z-shape blades, the working tool rotation frequency being 15-30 rpm, during 10-15 minutes. Then one performs preparation of an emulsion of invert syrup taken in an amount of 5-12% of the total dough weight with dry substances content equal to 78-82% and reducing substances in an amount of 75-80% at a temperature of 15-35°C, a malt extract, dissolved in water at a weight ratio equal to 1:(0.9-1.2) at a temperature of 19-22°C in an amount of 4-6 wt % of the total dough weight, sodium carbonate, culinary salt and a carbon-ammonium salt, the fat component in an amount of 58-64 wt % of its total weight at a temperature of 40-42°C and lecithin taken in an amount of 1-2% of the fat component weight. After the confectionary semi-product and emulsion stirring during 4-5 minutes at the operating stroke of the kneading machine one supplies a mixture of wheat flour, starch and recyclable wastes. The dough is kneaded during 4-10 minutes till the components distribution uniformity in the total volume is equal to 90-92%. Then dough pieces are moulded of the dough with moisture content equal to 13-16.5% and density equal to 1150-1250 kg/m, baked and cooled.

EFFECT: invention allows to enhance the ready products quality, increase storage life and accelerate the cookie preparation process.

4 cl, 3 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method involves preliminary iodation of one of the dough components, preparation of dough of flour, water, a iodinated component and other components envisaged by the recipe, manufacture of a dough piece and bread baking. Into the dough one introduces low-molecular water-soluble food chitosan taken in an amount of 2.0 % of the total flour weight and dissolved in water volume whereof is equal to 4.0 % of the dough-water volume. Before dough preparation one performs chitosan iodation by way of introducing into a jelly-like product water solution of potassium iodide produced by way of dissolution of potassium iodide, taken in an amount of 0.0002 - 0.0005 % of the total flour weight, in water volume whereof is equal to 45.0 % of the dough-water volume. High-ester pectin in an amount of 0.15 - 0.60 % of the total flour weight is introduced into the produced chitosan solution to be maintained during 1 hour.

EFFECT: invention allows to ensure a high degree of iodine stability constant, prolong tissue effects of strumotropic microcomponent by way of selection of bioactive matrices enhancing, in total, consumer properties of the functional product.

2 tbl, 3 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method involves raw materials preparation for production, dough kneading, dough pieces moulding, baking and cooling. Dough kneading is performed by way of margarine beating with sugar sand during 12-15 minutes till gassy homogeneous mass production, beating curd or curd mass with melange taken at a ratio of 2:1 respectively for the mass volume to increase 2-3 times, the melange mixture is introduced into the produced sugar-and-fat mass; the whole mass is beaten during 4-5 minutes. Then one introduces into the mass sorbic acid, a flavouring agent, a vegetal origin additive taken from the group: succades, raisins, lemon, oranges, nuts, dried plums; one stirs the mass with the introduced additive for 1-4 minutes, at last one adds baking powder and flour. The dough pieces moulding is performed by the method of deposition into silicone or metal moulds; after baking and cooling the ready products, one performs packing, labelling and transporting; the said components are taken at the following ratio, wt %: sugar sand - 15.8-21.5, table margarine - 19.1-24.6, curd or curd product - 27.4-36.0, melange - 13.7-18.0, sorbic acid - 0.1-0.2, flavouring acid - 0.09-0.1, vegetal origin additives - 6.6-19.1, baking powder - 1.0-1,3, prime grade wheat flour - balance.

EFFECT: invention allows to enhance nutritive value and organoleptic characteristics of the cake.

6 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method envisages raw material preparation for production, dough kneading, moulding dough pieces with filling by the deposition method, the pieces baking, cooling, packing, labelling and transporting. Dough kneading is performed by way of margarine beating with sugar sand and preliminarily milled raisins during 10-15 minutes till gassy homogeneous mass production. One adds into the produced mass preliminarily dissolved salt, oat flour and cinnamon mixture mashed and preliminarily mixed till homogeneous mass production. One proceeds with the mass beating during 4-5 minutes. One adds vanillin and soda into the mass and stirs the produced mass during 1-2 minutes. One adds biscuit crumbs and prime or first grade wheat flour and proceeds with beating during 2 minutes at a temperature of 18-25°C till production of a homogeneous mass with moisture content equal to 15-19%. The biscuit moulding is performed by way of dough pieces deposition with simultaneous supply of berry filling into the pieces. Baking is performed at a temperature of 220-240°C during 16-20 minutes. The said components are taken at the following ratio, wt %: sugar sand -28.0-29.5, table margarine -19.0-20.5, raisins -4.0-4.5, oat flour - 11.0-12.0, cinnamon - 0.05-0.06, vanillin - 0.03-0.04, soda - 0.3-0.4, salt - 0.3-0.4, biscuit crumbs - 3.0-4.0, filling - 25.0-30.0, wheat flour - balance.

EFFECT: invention allows to enhance quality and biological value of the ready product.

2 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method involves kneading dough of wheat flour, water, salt, yeast and an enriching agent containing vitamins B1, B2, B6, PP, folic acid as well as a ferrum mixture with subsequent dough fermentation. Preliminarily, one prepares a mixture of sulfurous monohydrate ferrum and electrolytic ferrum at their weight ratio equal to 2:1, using part of flour as a filler. The enriching agent is prepared by way of sequential introduction of vitamins into the mixture and the mixture homogenisation at each stage till production of a mass homogenous in terms of colour. Then, before the dough kneading, the enriching agent is introduced into the base part of flour in an amount of 0.02 - 0.07% of the total flour weight. The weight ratio of vitamins B1, B2, B6, PP, folic acid and ferrum mixture is from 5:4.5:5:45:0.625:33 to 20:18:20:23.3:19.7:3.0, respectively. The dough fermentation is performed at a temperature of 29-32°C.

EFFECT: invention allows to manufacture a product with high quality indices, enriched with vitamins and ferrum which allows to recommend the product as a functional product suitable, in particular, for children and teenagers.

3 tbl, 5 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The food additive contains the following components, wt %: lactic acid - 9.0-10.2, sodium lactate- 17.0-17.6, acetic acid - 5.4-5.8, glycerine - 22.0-22.4, calcium lactate- 14.0-14.2, propionic acid - 1.8-2.2, water - balance.

EFFECT: invention ensures improvement of quality of dietary bread made of a mixture of starch- and protein-containing gluten-free raw material, enhancement of microbiological safety by way of prevention of mould fungi growth in the process of dietary bread long storage due to the components action synergism.

5 tbl

FIELD: food industry.

SUBSTANCE: invention relates to food industry. In accordance with the method, one first prepares an emulsion in a mixer. The emulsion consists of strained egg melange or egg powder, mixed with water at a weight ratio equal to 1:(1.3-2.6) and maintained at a temperature of 19-22°C during 120-180 minutes, an invert syrup, a malt extract, dissolved in water at a weight ratio equal to 1:(0.9-1.2) at a temperature of 19-22°C, food salt, sugar salt, dry milk product in the form of dry milk or dry defatted milk, sodium carbonate, a fat component, preliminarily transformed into a liquideous condition with a temperature equal to 40-42°C, lecithin in an amount of 1-2% of the fat component weight, a flavouring agent and a carbon-ammonium salt. All the emulsion components are stirred during 30-40 minutes till the components distribution uniformity in the total volume is 92-94%. Then the emulsion is delivered into the dough kneading machine with Z-shape blades, the kneading worm rotation frequency being 15-30 rpm, mixed with a mixture of powdery components of wheat flour, starch and recyclable wastes at operating stroke of the kneading machine. Dough is kneaded during 8-15 minutes till components distribution uniformity is 90-92% of the total weight. Then dough pieces are moulded of dough with moisture content equal to 15-16.5% and density equal to 1150-1250 kg/m3, baked and cooled.

EFFECT: invention allows to enhance the ready products quality, increase storage life and accelerate the cookie preparation process.

3 cl, 3 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method is as follows: dough is kneaded of the first and second grade wheat flour, culinary food salt, apple juice concentrate and water till the dough moisture content is equal to 56%; 1/2 part of the recipe quantity of water is replaced with ice. During dough kneading, one first pours into a kneading chamber 1/2 part of the recipe water quantity, introduces culinary food salt in an amount of 1.3% of the flour weight, apple juice concentrate in an amount of 3% of the flour weight and stirs the components during 1-2 minutes at the kneading worm frequency equal to 0.4 s-1; then one charges ice milled into particles sized 2-3 cm3, loads flour and stirs all the recipe components till complete dissolution of ice during 4-5 minutes, the kneading worm rotation frequency being 4 s-1. Then the chamber is tightly closured with a cover; compressed air is delivered into the chamber under a pressure of 0.4 MPa; one adjusts the kneading worm frequency to 12 s-1 and beats the dough during 8 minutes. Then one unloads dough under the working pressure, forms 0.25 kg dough pieces and bakes them at a temperature of 250°C. The dough is kneaded at the following content of the recipe components: flour - 10000 g, salt - 130 g, apple concentrate - 300 g, water - as per calculation.

EFFECT: invention allows to improve the ready products quality in terms of organoleptic and physical-and-mechanical indices, increase the products storage life, intensify the bakery products manufacture process and reduce energy consumption for the products preparation.

1 tbl, 2 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method involves preparation of dough of wheat flour, salt, yeast and an improving-and-enriching agent containing a vitamin premix, prepared from vitamins B1, B2, B6, PP and folic acid, with subsequent dough fermentation. Before the dough kneading one additionally introduces into the improving-and-enriching agent enzyme preparations including α-amylase with activity equal to 2500 units/g, xylanase with activity equal to 2700 units/g, lipase with activity equal to 50 units/g. One prepares a preliminary mixture of a half of the total weight of flour and the improving-and-enriching agent, homogenates the mixture till production of a homogeneous granular mass. During final dough kneading one introduces the preliminary mixture, salt and yeast into the remaining flour; then one performs the dough fermentation at a temperature of 30-32°C. The dough is prepared at the following ratio of components per 100 kg of flour, g.: salt - 1200-1700, yeast - 300-700, vitamin premix - 20-70, enzyme preparations: α - amylase - 0.4-0.6, xylanase - 1.8-2.3, lipase - 1.6-2.5.

EFFECT: invention allows to manufacture products with high quality indices and preventive properties.

2 cl, 2 tbl, 4 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The mixture for baking flour goods contains ground cereals, salt, sugar, a fermentative component, infusion of linseeds in sunflower oil at a ratio of 1:2 and a flavouring additive. The fermentative component is represented by substances from among: yeast and fermented malt. The ground cereals are represented by substances from among: rye flour, wheat flour and offal taken in proportion equal to 1:1:0-1:0:0.75. The mixture contains components at the following ratio per 1 kg of ground cereals, kg: infusion of linseeds in sunflower oil - 0.06-0.09; yeast - 0.01-0.024, salt - 0.01-0.012, sugar - 0.02-0.04, fermented malt - 0-0.04, flavouring additives - 0.06-0.09. The mixture for baking flour goods may contains a flavouring additive represented by white sesame, black sesame and caraway. The method for preparation of a mixture for baking flour goods involves softening and swelling linseeds by way of their infusing in sunflower oil during 5-10 minutes in the process of stirring without exposure to light, preparation of a mixture of infusion of linseeds in sunflower oil and functional additives, the mixture homogenisation till production of a mass homogenous in terms of colour and mixing with ground cereals.

EFFECT: invention allows to improve organoleptic and structural-and-mechanical indices of the ready goods.

3 cl, 2 tbl, 5 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method is as follows: dough is kneaded of the first and second grade wheat flour, culinary food salt, apple juice concentrate and water till the dough moisture content is equal to 56%; 1/2 part of the recipe quantity of water is replaced with ice. During dough kneading, one first pours into a kneading chamber 1/2 part of the recipe water quantity, introduces culinary food salt in an amount of 1.3% of the flour weight, apple juice concentrate in an amount of 3% of the flour weight and stirs the components during 1-2 minutes at the kneading worm frequency equal to 0.4 s-1; then one charges ice milled into particles sized 2-3 cm3, loads flour and stirs all the recipe components till complete dissolution of ice during 4-5 minutes, the kneading worm rotation frequency being 4 s-1. Then the chamber is tightly closured with a cover; compressed air is delivered into the chamber under a pressure of 0.4 MPa; one adjusts the kneading worm frequency to 12 s-1 and beats the dough during 8 minutes. Then one unloads dough under the working pressure, forms 0.25 kg dough pieces and bakes them at a temperature of 250°C. The dough is kneaded at the following content of the recipe components: flour - 10000 g, salt - 130 g, apple concentrate - 300 g, water - as per calculation.

EFFECT: invention allows to improve the ready products quality in terms of organoleptic and physical-and-mechanical indices, increase the products storage life, intensify the bakery products manufacture process and reduce energy consumption for the products preparation.

1 tbl, 2 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method is as follows: one soaks, sprouts, mills, ferments unhulled oat grains during 24-30 hours and produces malted milk with water duty equal to 1:3. Dough is kneaded from coarse whole grains flour, malted milk in an amount of 20% of the flour weight, a food phospholipid concentrate in an amount of 2-4% of the flour weight, culinary food salt in an amount of 1.3% of the flour weight. Dough kneading is performed in two stages: at the first stage one stirs the liquid components with the food phospholipid concentrate, produced by way of unrefined sunflower flour hydration, in the beating chamber at the kneading worm frequency equal to 3.34-6.67 sec-1 during 1-3 minutes at a temperature of 29-30°C; then one adds coarse whole wheat grains flour and proceeds with stirring during 8-12 minutes under the same stirring parameters. At the second stage atmospheric air is supplied into the chamber under a pressure of 0.35-0.45 MPa, dough kneading is performed during 6-10 minutes at the kneading worm frequency equal to 5.0-8.34 sec-1. Kneading over, 0.25 kg dough pieces are shaped under working pressure. Baking is performed at a temperature of 250±2°C.

EFFECT: invention allows to enhance the ready product quality, increase bread yield, intensify the product preparation process, produce bread of dietary purpose, increase vitamin-and-mineral composition, slower the ready product hardening process, reduce energy and labour intensity of the production process.

2 tbl, 1 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry and may be used for production of bread of rye and wheat flour mixture. The method involves preparation of a liquid starter with brew of bakery medium rye flour, kneading dough of bakery medium rye flour, bakery prime grade wheat flour, culinary food salt solution, the liquid starter with the brew and drinking water, moulding and baking. In the process of the dough kneading one additionally introduces unhulled whole rye grains preliminarily washed with drinking water, subjected to swelling in drinking water during 48 hours in an electro-activated water solution with pH equal to pH 4.60-5.60, then one proceeds with the grains maintaining for 2.0 hours in an electro-activated water solution with pH equal to 2.00-2.50, washing with drinking water and dough kneading. All the recipe components are mixed in a beating chamber during 9 minutes, the kneading worm rotation frequency being 5 s-1; then air is supplied into the chamber under a pressure of 0.4 MPa, dough kneading is performed during 10 minutes at the kneading worm frequency being 6.5 -7.5 s-1, 0.20 kg dough pieces are moulded under working pressure equal to 0.4 MPa, baking is performed at 260±5°C. Dough is prepared at the following recipe components content, kg per 100 kg of flour: bakery medium rye flour - 31.5, bakery prime grade wheat flour - 40, swollen unhulled whole rye grains - 20.0, culinary food salt - 1.3, liquid starter with brew - 71.3, water - as per calculation till the dough moisture content is 54%.

EFFECT: invention allows to enhance bread nutritive and biological value, reduce energy value, increase bread yield, extend its freshness preservation time, intensify the product preparation process, reduce labour and energy intensity of the production process, decrease the products prime cost.

2 tbl, 3 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method concept is as follows: one kneads dough of prime grade wheat flour, culinary edible salt, citric acid, "Fungamyl" amylolitic action preparation by Novozymes company and 50°C drinking water taken in an amount calculated so that the dough moisture content is 52-54% in a beating chamber with 50°C tempering jacket at the kneading worm frequency equal to 4.0-6.0 s-1; kneading proceeds during 6-8 minutes. Then air is supplied into the chamber under a pressure of 0.35-0.45 MPa and the dough is beaten at the kneading worm frequency equal to 8.5-10.5 s-1 during 5 minutes. After kneading completion the dough is handled into 0.15 kg semi-products and baked during 30-35 minutes at a temperature of 260-280°C and relative air humidity of 75%.

EFFECT: invention allows to improve the products quality in terms of organoleptic and physical-and-chemical indices, extend the storage life and expand the range of products.

1 tbl

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method is as follows: one kneads dough of prime grade wheat flour, culinary edible salt, citric acid and 50°C drinking water taken in an amount calculated so that the dough moisture content is 54% in a beating chamber with 50°C tempering jacket at the kneading worm frequency equal to 4.0-5.0 s-1; kneading proceeds during 6-8 minutes. Then air is supplied into the chamber under a pressure of 0.35-0.45 MPa and the dough is beaten at the kneading worm frequency equal to 9.5-10.5 s-1 during 5 minutes. After kneading completion the dough is handled into 0.15 kg semi-products and baked during 30-35 minutes at a temperature of 260-280°C and relative air humidity of 75%.

EFFECT: invention allows to enhance bread quality due to stabilisation of rheological properties, extend storage life as well as extend the range of aerated non-yeasted products.

2 ex, 1 tbl

FIELD: food industry.

SUBSTANCE: washed, dried unhulled wheat grain is milled into flour, sieved. The dough is kneaded from low milled wheat grain, table salt, table margarine, fructose, citric acid and drinking water. Dough is kneaded in a beating chamber during 8-12 minutes, the kneading worm rotation frequency being 5 s-1. Then air is supplied into the chamber under a pressure of 0.4 MPa and dough kneading is performed during 7-11 minutes at a temperature of 18°C with the kneading worm frequency 6.67 s-1 being, after kneading is done 0.25 kg dough pieces are formed under working pressure = 0.4 MPa, baking is performed at 226-232°C. Dough is prepared at the following components ratio, g per 100 g of the product: low milled wheat grain - 100, table salt -1.0, table margarine - 0.5-1.5, fructose - 4.0-6.0, citric acid - 0.1-0.3, water - as per calculation.

EFFECT: invention allows to produce a dietary purpose product, slower its hardening process, intensify the product preparation process, reduce energy and labour intensity of the production process.

1 tbl, 3 ex

FIELD: food industry.

SUBSTANCE: production method of aerated non-yeasted bread of increased nutritional value characterised by the fact that rinsed dried unhulled peas are ground into flour, sieved and dough is made out first grade wheat flour, whole pea meal in amounts of 6-10% of the first grade wheat flour weight, citric acid, enzymatic agent, table salt and drinking water. The dough is made in two stages: the first stage stirs ingredients in the mixer at rotation frequency of the mixer being 5.0-6.67 s-1 for 3-5 min, then the homogeneous mass is transported into the beating machine, the second stage deals with beating, namely atmospheric air is supplied into the chamber at the pressure of 0.35-0.45 MPa and dough is kneaded for 10-12 min at rotation frequency of the mixer being 3.34-8.34 s-1, at the end of beating, dough workpieces of 0.2 kg are formed at the working pressure, baking is done at 250±2°C.

EFFECT: increased nutritional and biological value of non-yeasted bread, production of bread with dietary and medical and preventive effects, enhanced vitamin and mineral composition, increased protein content in the bread, retarded hardening of the finished product, increased yield of bread, intensified production process, reduced labour-output ratio and power intensity of the production process.

FIELD: food industry.

SUBSTANCE: invention relates to production of bread out of bioactivated grain. Method includes soaking of unhulled wheat grains, its swelling, sprouting, mincing, dough kneading out of milled grain mass, edible table salt, dry wheat gluten, ascorbic acid, vegetable oil and natural milk whey, forming and baking. Dry milk in quantity 8.5-11.5 g for 100 g of dry grains is additionally added during dough kneading. Recipe components are mixed in kneading chamber with kneading worm rotation frequency 5 s-1 during 3 minutes, after that air under pressure 0.4 MPa in supplied into chamber. Dough kneading is performed at 26-28°C during 3 minutes with kneading worm rotation frequency 10 s-1. After finishing of kneading dough pieces are formed. They are baked at 220-230°C.

EFFECT: proposed method allows to increase grain bread quality, slower its hardening process, increase end products outcome, intensify dough preparation process, decrease producing and energy costs, increase productivity of bread making process.

FIELD: food industry.

SUBSTANCE: invention relates to production of bread out of bioactivated grain. Unhulled wheat grains are soaked, swollen sprouted grains are milled. Dough is kneaded out of milled grain mass, edible table salt, dry wheat gluten, ascorbic acid, vegetable oil and milk whey. Dry egg albumen in quantity 9.5 g for 100 g of dry grains which is restored by mixing with drinking water in ratio 1:2, maturated and beaten is additionally added to the dough. Dough is beaten at 26-28°C during 3 minutes with kneading worm rotation frequency 7.5-10.5 s-1 after kneading is done 0.15-0.20 kg dough pieces are formed under 0.4 MPa working pressure, baking is performed at 220-230°C.

EFFECT: proposed method allows to increase grain bread quality, slower its hardening process, increase end products outcome, intensify dough preparation process, decrease producing and energy costs, increase productivity of bread making process. 1 tbl.

FIELD: food industry.

SUBSTANCE: invention relates to bakery industry and can be used for production of aerated non-yeasted bread. According to the method proposed washed, dried, unhulled wheat grain is milled into flour, sieved. The dough is kneaded from low milled grain, barley-malt concentrate in quantity 3-7% to the flour weight, citric acid in quantity 0.18-0.22% to the flour weigh and drinking water. Dough kneading is performed in two stages: on the first stage barley-malt concentrate, citric acid and drinking water are mixed in kneading chamber. After that low-milled grain flour is added, mixing is continued during 6-10 minutes. On the second stage atmosphere airflow is supplied into chamber under pressure 0.35 - 0.45 MPa and dough beating is performed during 4-8 min. After that 0.25 kg dough pieces are formed, baking is performed at 250±2°C.

EFFECT: invention allows to increase quality of end product, increase storage time, increase bread outcome, obtain product of high food and biological value, increase value of total antioxidant activity, intensify process of products production, reduce energy and labour consumption.

2 tbl, 1 ex

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The dough-kneading machine contains a trough designed in the form of a cylinder and a kneading worm designed in the form of a hollow rotating shaft (installed in the centre of the trough) whereon three pairs of kneading blades of identical length equal to 0.8 diameter of the trough inner surface are uniformly installed from top to bottom, placed at an angle of 60° relative to each other; the kneading blades are deigned to be hollow and have a longitudinal slot with holes.

EFFECT: invention allows to enhance kneading quality by way of dough undermixing elimination and kneading duration reduction.

1 dwg

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