SU1215651A1 - Method of producing thin armenian bread "lavash" - Google Patents

Description

I

The invention relates to the baking industry of the facial industry and can be used in baking Armenian lavash.

The purpose of the invention is to accelerate the process of baking, reducing energy consumption, improving the quality of the preparation of products and increasing the yield of finished products by reducing losses from batch.

Dough for baking Armenian lavash is prepared with a humidity of 38-42J. This makes it possible to reduce the energy consumption for baking from 480 to 384 kWh while reducing the duration of the process from 60-120 to 30-35 si, therefore, to increase the productivity of the oven.

The use of dough with a low humidity of 38-42% for injection of pita bread from molded and proofed blanks is due to the fact that the dough blanket is moved in the baking chamber using a mesh or plate conveyor with varying heat flow characteristics. With this, there is no need to achieve good adhesion properties of the dough piece.

Wetting the surface of the dough piece with water at a temperature of 60- immediately before it enters the baking chambers at the baking ensures its elasticity at the first baking stage in the period of a variable volume of the billet.

The use of a wetting fluid at a rate of 20-30 g / m makes it possible, along with the elasticity of the surface, to achieve minimal energy consumption for its evaporation. Hot water with a temperature of 60-80 ° C is used for wetting, which makes it possible to impart additional heat to the dough piece. To heat the water, the heat of the inner wall of the baking chamber is used, which dissipates into the surrounding environment to reduce the efficiency of the use of the supplied electrical energy. Dp water heating use the heat of the inner wall of the baking chamber.

By reducing the amount of wetting fluid, the surface is not sufficiently elastic. As the amount of liquid increases, the energy costs of its evaporation increase and more

156512

bubbles on the surface. This leads to a decrease in the energy efficiency of the process and a deterioration in the quality of pita.

J It has been established experimentally that at the first baking stage (period of variable volume of the product) it is necessary to inform the baked workpiece to give a positive energy pulse. The density 10 of the heat flux of short-wave irradiation from above on the surface of the dough piece is 55-65 kW / m to a temperature in the center of the dough piece 75-85 ° C. This J5 energy is consumed for heating 5

0

five

LIA, an increase in the volume of gases present in the dough billet and identified as a result of biochemical processes during heating of the dough, 0 as well as biochemical processes. Intensive expansion of gases under conditions of a wet and elastic surface of the dough billet causes an increase in the volume of pita bread to the optimum value (3 mm). Due to the intense heating at the beginning of baking, the formed steam, rich and expanding gases tear off the surface layer in the form of bubbles and swellings from the main mass and, thus, conditions are provided for creating the desired color during a very short time (30-35 s). Lavash - brown and dark brown bubbles and swell on the surface. The optimum thickness and the specified color of the surface of the pita are one of the main characteristics of a good quality finished product.

In (1 the consequence of intense heating of the dough in the first stage of injection, moisture under the influence of the temperature gradient moves from the surface layers to the inside of the sample. This quickly forms a firm crust that prevents intensive removal of moisture from the pita during baking and reduces lumping of the finished product. When moving moisture inside the lavash layer is intensified by the process of heating the inner layers, and the package is also reduced, as the moving moisture does not evaporate until the end of baking.

Thus, a powerful warm-up at the beginning of baking reduces the package of the product and increases the yield of the finished product. Intensification of the production process

five

0

five

3

This reduces baking time, increases oven productivity and reduces energy costs.

It was found that in the second baking stage, the heat flux density must be reduced to 47-53 kW / m, otherwise large and unevenly distributed puffiness forms on the surface, which quickly burn until the end of the pita drying. In the center of the dough piece temperature 98-104 ° C.

When drying a baked billet, the process must be carried out with a downward spiral to a logarithmic spiral during the dough billet, the density of the short-wave heat flux from 47–53 kW / m to 38–42 kW / m. This avoids the burning of the top dehydrated layer of pita sensitive to overheating, achieve a uniform light brown color of the top surface of the pita, and achieve a brown color of the bubbles on its surface.

A decrease in the heat flux density in the process of drying a baked product as compared to the recommended density from 38 to 42 kW / m increases the pita production time.

It is energetically expedient to stop the drying process at a sample moisture of 30-32%. The heat accumulated in the billet is enough that during the cooling process such an amount of moisture evaporates that the moisture content of the finished pita does not exceed the standard one.

Baking is carried out at a heating temperature of 280-310 ° C in two stages, which ensures the heating rate of the dough piece, and, moreover, the lower surface of the lavash is not burned as it has significant moisture.

 During the drying period, the temperature of the hearth when heated from the bottom must be reduced to 240-260 ° C, since the bottom surface separates from the hearth and the pita comes in contact with it only at certain points on the surface of the bubbles.

The change in the density of the heat flux of short-wave radiation from the top is from 4--53 to 38-42 kW / m according to

15651.

logarithmic spiral allows

eliminate its sharp decrease when changing periods of baking and pita drying and ensure the required gradual decrease in heat flow during the drying of the product.

In the case of constancy or increase in the heat flux, a burning of the surface and an increase in Q) is observed, since the product has a small thickness. This leads to increased energy consumption and deterioration in the quality of finished products. To eliminate these drawbacks, it is necessary to reduce the heat flux density during the drying period from 47–53 to 38–42 kW / m along a logarithmic spiral.

FIG. 1 is a graph showing the change in NIN temperature at the center of the sample in FIG. 2 - schedule of moisture loss in the process of injection and drying.

From the presented graphs it can be seen that at 80-83 ° С

25 decrease in the rate of temperature increase, which indicates the completion of the first baking stage - the variable volume stage. The duration of the first stage is 7-9 s. In the second stage of injection, the constant volume stage, the rate of increase in temperature at the center of the sample becomes lower compared to the rate in the first stage. The heat flux density is less

 and is 47-53 kW / m, the duration of the second baking stage is 7-9 seconds.

thirty

40

When the temperature in the center of the sample reaches 104 ° C, its growth stops, which indicates the onset of the period of pita drying. The drying is carried out with a heat flux density decreasing along a logarithmic spiral from 47-53 to

42-38 kW / m.

It can be seen from the moisture loss curve (Fig. 2) that until the temperature of the sample in the center increases to 75 C, the moisture loss is insignificant. She is

on the generation of gases as a result of the viability of the yeast, partial evaporation of moisture from the surface. Starting from the second stage of baking the process of moisture loss significantly

it is intensified due to the evaporation of water from the surface layers of the product. At the end of drying, the surface layers of the product are dehydrated, which leads to a decrease in the rate of moisture loss.

Example 1. Prepare dough with a moisture content of 38%. The formed billet with a thickness of 1.8 mm is moistened with water at a rate of 20 g / m and flow at a heat flux density from the top in the first stage of 55 kW / m and a hearth temperature of 280 C to a temperature in the center of the dough billet 75 ° C. In the second baking stage, the heat flux density from above 47 kW / m at the same hearth temperature is provided; this stage is completed at a temperature in the center of the dough billet. During the period of pita drying, which follows immediately after baking, the temperature of the hearth is maintained at a level, and the density of the short-wave heat flux from the top decreases from 47 to 38 kW / m along a logarithmic spiral. Drying finish at a moisture content of 30% and achieving a uniform light brown color on both surfaces of pita bread with bubbles on them brown.

At dough moisture less than 38%, the biochemical processes and the process of gelatinization of starch do not occur completely, and as a result, the taste quality of the finished lavash is sewn. With a test billet thickness of less than 1.8 mm, the finished lavash does not have sufficient porosity and elasticity, the lavash sheet has a small thickness.

If the heat flux density from the top of the first baking stage is less than 55 kW / m, then the product receives an insufficiently powerful heat pulse, as a result of which the duration of the variable volume stage of the product increases. Since the salt of the entire process is proportional to the duration of the variable volume stage of the sample, the duration of the entire process increases significantly.

Wetting the dough surface with less than 20 rlv with hot water significantly reduces the wetting efficiency, since the surface does not acquire sufficient elasticity, which worsens the conditions for the formation of the porous structure of lavash and its height.

If the effective heating of the dough in the first baking stage is stopped at a temperature in the center of the sample less than 75 ° C, then the package increases and the baking time increases.

When the hearth temperature is below 280 ° C and the heat flux density in the second stage is less than 47 kW / m, the duration of the baking process also increases due to the low heating efficiency of the product. This leads to excessive drying of the product, increase batch and reduce the yield of finished products. In this case, only small swellings form on the surface of the pita, which reduces its quality and does not satisfy the requirements of the standard.

If the temperature in the center of the dough piece does not reach the second stage, this means that the baking process is not over. Since the pitch is followed by a period of pita bread in the soft mode, for some time pita bread is emitted in the soft mode to a temperature in the center of the sample of 98 ° C and only then the drying period follows. This leads to a lengthening of the process as a whole and an increase in pita bread.

At the hearth temperature in the period

drying less than 240 ° C and a heat flux density at the end of the process of less than 38 kW / m, a result similar to that described above for the second stage is observed: the baking process increases due to the low heating efficiency of the product, the pita overdries in the case of standard surface color, increases the package and energy consumption,

reduced output of finished products.

Drying can be completed even at a moisture content of less than 30%, which satisfies the requirements of the standard. However, in this case, there is an unnecessary waste of energy for baking pita bread, since the heat accumulated in the pita bread is not used for additional evaporation of moisture after the pita bread leaves the oven. By

by increasing energy costs, there is also an increase in package and a decrease in the yield of finished products. Finally, over-dry

The product's deterioration in its elasticity and taste.

Example 2. Preparing dough with a moisture content of 42%. The molded dough piece with a thickness of 2.2 mm is moistened with hot water from 30 g / m and baked at a heat flow density from the top in the first stage of 65 kW / m to a temperature in the center of the dough piece. In the second stage of baking, the density of heat flow from above is 53 kW / m at the same temperature from below. This stage is completed at a temperature in the center of the dough piece. B pita drying period. Which follows immediately after baking, the temperature of the hearth is maintained at a level and the density of the short-wave heat flux from above is reduced along a logarithmic spiral from 53 to 42 kW / m. Drying is finished at a moisture content of 32% and achieving a uniform light brown o6eHk color of the pita surfaces with bubbles brown on them.

An increase in the humidity of the dough over 42Z leads to an increase in energy costs, an increase in lump, makes the baking process more time consuming. With a dough thickness of more than 2.2 mm, the finished pita has good porosity and elasticity, but the thickness of the finished product exceeds the thickness (3 mm) due to GOST, fi also increases baking time and drying. If the heat flux density from above in the first stage is over 65 kW / m, then the product receives a significant heat pulse, as a result of which the variable volume stage of the product decreases, during which the main biochemical processes occur, as a result of which the product has poor porosity, it forms little aromatic substances, the full gelatinization of starch does not occur, i.e. the quality of the finished product deteriorates.

Wetting with the hot water the surface of the dough piece in an amount of more than 30 g / m leads to an increase in energy consumption for evaporation of the wetting liquid, lengthens the variable volume stage above the permissible, resulting in

five

0

five

0

five

0

five

large bubbles increase the height of the finished product, which leads to a decrease in the quality of the finished product.

If the effective heating of the dough in the first stage is stopped at a temperature in the center of the sample of more than 85 ° C, then rapid evaporation of moisture begins in the product, which leads to the formation of large bubbles.

When the hearth temperature is more than 310 C and the heat flux density is more than 53 kW / m, in the second stage, evaporation of moisture from the surface layers of the product is significantly intensified and the peel is drained quickly, which worsens the process of heating the dough piece.

If the second baking stage is carried out at a temperature more in the center of the pita, i.e. when drying, which requires a softer energy supply, begins, the crust that is formed is quickly depleted and then burned, while the moisture in the center of the product remains. significant. This leads to an increase in the moisture content of the finished product beyond the permissible.

At a hearth temperature during the drying period of more than 260 ° C and a heat flux density of more than 42 kW / m, a result similar to that described above is observed. Drying must be completed at a moisture content of not more than 32%, since the accumulated product does not have enough heat to remove more moisture, therefore, the finished product has moisture above the established standard, which degrades its quality and storage conditions.

Example 3. A dough is prepared with a humidity of 40%. The formed billet with a thickness of 2 mm is moistened with hot water at a rate of 25 g / m baked with a heat flux density from above. In the first stage 60 kW / m and a hearth temperature of 295 s to a temperature in the center of the dough piece. In the second stage of baking, the density of the heat flow from above is 50 kW / m with the same hearth temperature. This stage is completed at a temperature in the center of the dough piece.

During the period of pita drying, which follows immediately after baking, the temperature of the hearth is maintained at 250 ° C and the density of the short-wave heat flux from above is reduced from 50 to 40 kW / m in a logarithmic spiral. Drying is finished at a moisture content of 31% and achieving a uniform light brown color of the surfaces of the pita bread with brown bubbles on them.

When the moisture content of the dough is 40%, the corresponding biochemical processes occur, which contributes to obtaining good quality bread.

With a dough thickness of 2 mm, the finished pita has sufficient porosity and elasticity; its thickness does not exceed the allowable value of 3 mm.

With a heat flux density from above in the first baking stage of 60 kW / m, the product warms up quickly, biochemical processes occur intensively, a fine porous structure is formed.

Wetting with the hot water the surface of the dough in the amount of 23 g / m allows the surface of the sheet to acquire sufficient elasticity, improves the conditions for the formation of a porous structure, a bubbly surface.

Ending effective heating at the center of the workpiece allows for uniformly located swellings on the product surface.

38 42 40

30 32 31

1.8 2.2 2

f.

20-30 25

0

five

0

Carrying out the leakage process in the second stage when heating from below to 295 ° C and a heat flux density of 5 to 50 kW / m allows one to rather quickly finish the insertion of the product and to obtain finely bubble top: and lower surface.

During the drying period, the heating temperature from below is 250 ° C, the heat flux from above 40 kW / m. In this mode, the process proceeds fairly quickly (30-35 s), the product reaches a predetermined humidity, its surface becomes brown. those. The finished product has good quality indicators.

Analysis of data characterizing the quality of the finished pita is given in the table. And from the table it can be seen that the optimum is the mode (example 3) at which the best quality of the finished product is achieved, the time taken to be reduced to 30 seconds, energy savings are achieved, the package is reduced, the yield of the finished products increases.

The invention allows to improve the quality of the finished product (elasticity, penetration, surface condition, color, thickness), shorten the baking time by 50% from 60 to 30 s, increase the yield of the finished product by 12.1% due to the reduction in packaging (by 35.1%) from 18.5 to 12%, to increase the productivity of the furnace by reducing the duration of the cake and reducing the fuse, to reduce energy costs by 20% from 480 to 384 kWh / t.

five

0

Claims (1)

METHOD FOR PRODUCING THIN ARMENIAN LAVASH, including dough preparation, molding, proofing and baking dough pieces with double-sided combined energy supply - short-wave irradiation from above and conductive heating from below, characterized in that, in order to accelerate the baking process, reduce energy consumption and improve quality, improve product quality, improve the yield of finished products by reducing losses from baking, the dough is prepared with a moisture content of 38-42%, the surface of the dough piece is moistened immediately before baking in Doi temperature of 60-80 ° C at the rate of 2030 g / m ^2, baking is performed at a heating temperature below 280-310 ° C in two stages, the first of which the density of the shortwave radiation is top 55-65 kW / m ^2, and the second 47-53 kW / m ² , with baking in the first stage leading to a temperature in the center of the dough piece of 75-85 ° C, and in the second to 98-104 ° C, while immediately after baking the product is dried to a moisture content of 30-32% and achieving a uniform light brown color on both surfaces of the products with bubbles at a heating temperature from below 240-260 ° C and a decrease in the logarithmic spiral of short-wave radiation density from above from 47-53 to 38-42 kW / m ² .