RU1818043C - Wheat dough kneading method - Google Patents

Abstract

The invention relates to the food industry, in particular to its baking industry, and can be used in the preparation of wheat bread and bakery products to improve the quality of the dough. SUMMARY OF THE INVENTION; Before kneading, the quantitative content of the recipe components is calculated taking into account the weight of the wheat dough, the moisture content of the dough by the water absorption capacity of the dough, the filling coefficient of the kneading capacity, and the percentage of the recipe components. The kneading capacity of the kneading machine load the calculated amount of raw materials. According to the initial value of the rotational speed of the kneading organs, the duration of the kneading, corresponding to the given rotational speed, the interval of variation of the rotational speed of the kneading organs, the kneading machine is turned on. During the kneading process, the current values of the torque, rotational speed of the kneading organs and the temperature of the dough are taken. Based on these data, instantaneous values of the specific intensity and specific work of the batch are calculated. 3 ill. (4 tab.

Description

The invention relates to the food industry, in particular to its baking industry, and can be used in the preparation of wheat bread and bakery products.

The purpose of the invention is to improve the quality of bread and bakery products by optimizing the process of kneading wheat dough.

In FIG. 1 shows a block diagram of a complex for implementing a method of kneading wheat dough; in FIG. 2 is a time chart of the change in the specific intensity of the batch for single-speed and multi-speed mixing of dough from flour sample No.

1; in FIG. Figure 3 is a time chart of the change in the specific intensity of kneading for single-speed and multi-speed kneading of dough from flour of a Ne 2 sample.

Complex for kneading wheat dough, implementing the proposed method, contains a dough mixing machine 1 (Fig. 1) with an adjustable electric drive, which is equipped with primary measuring transducers (not shown) of torque M «p, frequency п rotation of kneading organs, temperature T.

The complex for kneading wheat dough also contains 1ВМ compatible personal computer 2. device 3 resist 00 00

oh co

wife, the output of which is connected to the input of the computer 2, and the inputs are connected to the outputs of the kneading machine 1, and also contains a control device 4, the input of which is connected to the output of the computer 2, and the output is connected to the kneading machine 1, The pairing device 3 and the adjusting device 4 made in a known manner

The method of kneading wheat dough using the complex is carried out as follows. The quantitative content of the formulation components is determined. For this purpose, the source data is typed on the keyboard of the video terminal of computer 2: flour moisture, dough moisture, or water absorption capacity of flour (dough), kneading tank filling factor, percentage of recipe components. The computer 2 displays the calculated values of the mass of flour, water, recipe components and the temperature of the water used to knead the wheat dough. Next, the recipe components are metered into the kneading tank. Periodic kneading of wheat dough is carried out in several stages. During the kneading process, the current values of the torque and speed are taken. Analog signals from the primary measuring transducers are converted into digital information and fed through the interface device 3 to the computer 2.

The dynamics of changes in the specific intensity of kneading wheat dough at each kneading stage is monitored. To do this, determine the instantaneous values of specific intensity according to the formula

P

M

cr |

(1)

where MKr is the torque, Nm;

p is the number of rotation of the kneading organs of the kneading machine 1,

G is the mass of the test, kg

The specific work required to knead the dough is determined by the formula

Aud

2 p n V

/ MKP (g) d t

Wheat dough is kneaded in several stages as follows: the components are mixed at the initial value of the kneading organs of the kneading machine 1 g for 30 s (TI) until the hydration of the flour during kneading is completed

10

fifteen

twenty

25

thirty

35

40

45

fifty

55

that, then increase the rotation frequency of the kneading organs to P2, kneading lead to the maximum value of specific intensity during T2, then increase the frequency of rotation to pz, knead to the maximum value of specific intensity during T3, and so on, the interval of the frequency of rotation of the kneading organs vary between 0.3-0.4. The range of variation of n is selected taking into account the spread in the values of beats, determined by disturbances associated with changes in environmental parameters, accuracy of dosage of prescription components, and temperature fluctuations.

The number of stages of kneading wheat dough is determined by reaching the specific intensity of the critical value. Critical is the value of the specific intensity of the kneading at which an increase in the frequency of rotation of the kneading organs leads to a sharp decrease in the value of the specific intensity of the kneading.

Implementation of the proposed method for kneading wheat dough allows us to separate in time and according to the degree of mechanical impact the processes of hydration of flour, structure formation of dough, vortex formation during kneading of wheat dough, which optimizes the parameters of the sow process and improves the quality of bread and bakery products.

Example 1. A method for kneading wheat dough is carried out as follows.

Knead a test sample. For this purpose, wheat flour of the 1st grade is used with the following indicators: raw gluten content - 29%, gluten quality - according to compressibility determined on an IDK device - 62 units. instrument, humidity - 11.0%, gas-generating ability - 920 cm3 CO2.

Before kneading, the quantitative content of the recipe components is calculated taking into account the weight of the wheat dough. To do this, on the keyboard of the video terminal of computer 2, the initial data is typed: flour moisture - 11.0%, dough moisture - by the water absorption capacity of the dough, kneading capacity filling factor - 0.6, the percentage of recipe components - pressed yeast - 2.5%, salt - 1.5%, flour temperature - 18 ° С, dough temperature - 20 ° С. On the display of the video terminal of computer 2, the calculated values of the mass of flour, water, recipe components, and the temperature of the water entering the batch of dough are displayed.

In the kneading capacity of the dough mixing machine 1 load the calculated amount of raw materials.

On the keyboard of the video terminal of computer 2, the initial value of the rotational speed of the kneading organs n i 1 is typed, the duration of the kneading corresponding to the given rotational speed is 30 s; the range of rotation of the kneading organs is D n 0.35 (option 1) and Al 0.25 (option 2).

According to the command typed on the keyboard of the video terminal of computer 2, the kneading machine 1 is turned on. During the kneading process, the current values of the torque, rotational speed of the kneading organs and temperature of the test are taken. Based on the data entering the computer 2 through the interface device 3, the instantaneous values of the specific intensity and specific work of the batch are calculated.

Upon reaching the maximum value of the specific intensity in the second stage of kneading (at P2 1.35 according to the first variant of kneading and at pa 1.25 according to the second variant of kneading), computer 2 generates a command to increase the frequency of rotation of the kneading organs, taking into account the established interval of variation of p. Coman - yes, it is realized through control device A. The nature of the change in the specific intensity according to the first and second version of the dough kneading in six (a) and eight (b) stages, respectively, is shown in FIG. 2. An increase in the rotational speed in Izya a number of times to a certain Hz value (I 6 in the first batch variant and f - 8 in the second batch variant) is accompanied by an increase in the specific intensity values to a critical value of 1 unit. A further increase in the rotational speed to m-n leads to a sharp decrease in the specific intensity, which is characterized by a decrease in the curve of the dependence of 1ud on the duration of the batch. The achievement of the specific intensity of the critical value is fixed by computer 2, which generates a command to stop the dough mixing machine 1.

In this case, the parameters characterizing the process of kneading the test, the output of the hardware to computer 2, including (table. 1):

numerical values of the rotational speed of the kneading organs corresponding to each kneading stage:

1 option, ni 1

according to option 2 Hz 1 s 1

1

pg 1.35s pz 1.7s1 P4 2.05, Pb 2,

P2-1,

-1

ps 1.5 s gi 1.75 s

-1 I

, 0s pb 2,

P7 2, ,, pa 2.75

the duration of each batch stage and the total duration of the process;

the values of Mkr, 1ud, Aud, characterizing the readiness of the test at each stage of the batch and the total amount of energy consumption for the implementation of the method.

It was found that kneading the dough and several stages is accompanied by an increase in the optimal duration of the process by 242-295 s and an increase in its energy intensity by 12.6-14.2 kJ / kg (26-29%) compared with single-speed kneading. (The optimum duration is 155 s at a rotational speed of n0pt 2.75, the energy consumption of the batch is 48.1 kJ / kg). Energy consumption per batch of dough increased with an increase in the number of batch stages.

The increase in energy consumption of multi-speed dough kneading is associated with the formation of a stronger structural dough skeleton.

A gradual increase in the rotational speed of kneading organs facilitates the coordination of chemical interactions of the structural components of the dough, characterized by different binding energies. As a result, strong associations are formed that stabilize the structure of the protein molecule. In this case, the processes of hydration of flour, structure formation of dough and vortex formation are separated in time and by degree of machining.

The optimal value of the rotational speed of the kneading organs does not depend on the number of stages and is equal to npt 2.75 for six (a), eight (b) and one (c) - speed kneading (Fig. 2).

The implementation of the proposed method for kneading wheat bread leads to an increase in the quality of bread. In the table. 2 presents data characterizing the quality of bread made from dough, kneaded at six-speed and eight-speed modes.

Example 2. The method is carried out as described in example 1, only wheat flour sample No. 2 is used with the following indicators:

crude content

gluten-31%

gluten quality - Nszhidk - 70 units. at

bora

humidity 12.3%

gas generating

ability - 926 cm CO2

On the keyboard of the computer video terminal 2 type:

-the initial value of the rotational speed of the kneading organs m 10;

- kneading duration at the initial stage of TI 30 s

the interval of variation of the rotational speed of the kneading organs D p is 0.4 s (option 3) and An is 0.33 s (option 4).

The parameters characterizing the kneading of dough from flour sample No. 2 are presented in table. 3.

The first kneading stage is carried out at n ° 1 for 30 s, then, at the command of computer 2 (Fig. 1), through the regulating device 4, the rotation speed of the kneading Bodies is increased to P2 1.4 s (according to the third version of the kneading), or to P2 1 , 33 (according to the fourth batch variant), the batch is carried out to the maximum value of the specific intensity: Imax 0.171 kJ / kg-s according to the third batch variant or Imax 0.163 kJ / kg-s according to the fourth batch variant during TI - 160 s or tfc 222 s respectively. Then, the rotational speed of the kneading organs is gradually increased to 1.8; 2.2; 2.6; 3.0 s (according to the third version of the batch) or up to 1.67; 2.0; 2.33; 2.67; 3.0 (in the fourth version of the batch). Kneading at each stage is carried out to the maximum value of the specific intensity (table 3). The number of stages of kneading of wheat dough is determined by reaching the specific intensity of the critical value: udk 0.456 kJ / kg s (according to the third version of the batch, ai (Fig. 3) or 1sp 0.456 kJ / kg-s (according to the fourth version of the batch, 6i). For comparison, Fig. 3 shows a single-speed Kneading test - BL

A further increase in the rotational speed of the kneading organs leads to a sharp decrease in the specific intensity of the kneading.

Based on the set number of steps, the optimal parameters of the wheat dough kneading mode are determined - the optimal value of the kneading organs rotation frequency is Popt 3, the hopping time is 273 s (according to the third version of the batch) or Popt 3, Tot 330 s (according to the fourth version of the batch).

The implementation of the proposed method for kneading wheat dough leads to an improvement in the quality of bread. Quality indicators of bread made from dough kneaded with six- (ai) (according to the third option) and seven-speed (6i) (according to the fourth option) modes are presented in Table. 4.

Thus, the implementation of the method of kneading a wheat pole provides optimization of the parameters of the kneading process, which leads to an increase in the quality of bread and

bakery products.

Claims (1)

SUMMARY OF THE INVENTION A method for kneading wheat dough comprising quantifying the contents of a recipe the components necessary for mixing, taking into account the weight of the dough, determining the specific intensity of mixing and the specific work required to mix them, dosing the components and mixing the latter in several stages and setting these values for the speed of kneading organs and the duration of kneading, different that, in order to improve the quality of the test, with determining the specific intensity of mixing of the components, the dynamics of treason are controlled; l specific intensity at each stage of mixing, and the duration of the batch is determined at each the stages of mixing the components by fixing the maximum value of the specific intensity at each stage, 1 transfer from one stage to another at the time of reaching the maximum value of the specific intensity at each stage, determine the number of stages of mixing the components to achieve the values of the specific intensity of the critical value corresponding to the value at which an increase in the rotational speed of the kneading organs leads to a decrease in the specific intensity of mixing, and the rotational speed is determined from the set number of stages kneading organs in the final kneading stage and the total duration of mixing the components. Table 1 table 2 Table 3 a type Continuation of Table 3 Table 4 we 0.90 0, No. 20 611 WO t 180 220 260 300 MO 380 $ 20 Tf FIG 2 Itching KZT ohm from 0,040 20 60 100 MO 180 220 260 300 MO 380 T, C FNGZ B 1 I IIII1111L