Dough baking technologies complex research analysis

Yanakov, V. P. and Янаков, В. П. and Vozniak, A. O. and Возняк, А. О. (2019) Dough baking technologies complex research analysis. Обладнання та технології харчових виробництв (1(38)). pp. 85-94. ISSN 2079-4827

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Abstract

This writing makes an effort to define a direction of bakery, pasta and pastry dough kneading technologies choice. Directions of intensification of work of kneading machines and aggre-gates are determined. A few challenges are encountered when dough missing process and they are look at. The technical indicators of the kneading bowl machine of the L4-ХTV periodic action are described. The technological indicators of the recipe of white bread «Tavrichesky» were established. During a series of experiments, the relationship between the technical and technological indicators of the dough kneading in the batch mixer L4-HTV of periodic action with a standard and a new knead-ing organ was assessed. The improvement indicator of the dough mixing machine is in the range from +3.8 % to +11.5 %. The minimum performance indicator for the dough mixer test +3.8 % is due to the fact that in the technological step of its operation it does not constantly carry out the process of mix-ing the raw materials and dough. The maximum value of the amount of cooked dough +11.5 %, due to the fact that due to the intensification of the preparation the kneading time of the dough is reduced. The indicator of a comprehensive assessment of the operation of the dough mixing machine L4-HTV is generally improved according to 5 data and totals 39.2 %. The indicator of dough mixing machines L4-HTV with various kneading bodies for a technical assessment of its work is 7.84 %.

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