SU1515104A1 - Method of monitoring bread-baking properties of wheat flour - Google Patents

Abstract

The invention relates to bakery production technology and is intended to control the baking properties of wheat flour. The aim of the invention is to increase accuracy and reduce control time. During the dough kneading, the magnitude of the torque on the shaft of the working body of the kneading machine, the number of revolutions and the mass of the kneaded dough are measured. From the measured values, the specific batch intensity and optimum duration are calculated. The weight of the flour is determined taking into account the filling ratio of the kneading capacity. The optimum specific work of the batch is determined taking into account the specific intensity and the optimal duration, which is set by the extreme maximum torque value. The water absorbing ability of the flour is determined by the reciprocal of the torque — the mobility of the dough, taking into account the tangent of the angle of inclination of the mobility of the dough and the water absorbing capacity of the flour. Evaluation of the baking properties of wheat flour is carried out by the specific work of the batch and water absorption capacity. 3 tab., 5 Il.

Description

The invention relates to the technology of bakery production and is intended to monitor the baking properties of wheat flour.

The purpose of the invention is to improve the accuracy and reduce the time of control - achieved by controlling the baking properties of wheat flour to measure the torque on the shaft of the working body of the kneading machine, the number of revolutions and the mass of the kneaded dough, followed by the determination of the specific batch intensity and optimum duration; the weight of the weight of the flour is determined taking into account the filling ratio of the kneading capacity, the optimum specific work of the mixture - taking into account the specific intensity and op315

timalyuyu duration (determined by the extreme maximum torque value), co-absorbing ability of flour - by the reciprocal of the torque - the mobility of the test, taking into account the tangent of the angle of dependence of the mobility of the test and the water absorptive capacity of the flour; The baking properties of wheat flour are evaluated by the specific work of the dough and the water absorption capacity of the flour.

Determining the weight of flour used to knead the dough, taking into account the filling ratio of the kneading capacity, improves the accuracy of controlling the baking properties of wheat flour: the proposed control method ensures that the dough mass is constant during the kneading process, while controlling the baking properties of the flour on a farinograph the mass of the kneaded dough, as to obtain a dough of a certain consistency, depending on the water absorbing ability of the flour, different amounts of water are added, as a result What is the final mass of dough is different, which affects the torque of the torque and the filling of the kneading capacity and leads to CHiraenino control accuracy; The evaluation of the baking properties of wheat flour according to the specific work of the mixture improves the accuracy of control: the proposed method eliminates the influence of a subjective factor existing when determining the strength of the flour by gluing the gluten by stretching it over a ruler or compressing it on an IDK-1Mo device

Determination of the water absorbing ability of flour by mobility of the dough improves the accuracy and efficiency of the control: the proposed method of control ensures the constancy of the mass of the kneaded dough, the determination of this indicator from one batch using a microcomputer.

Determining the baking properties of wheat flour by the specific work of the batch and water absorption capacity using a range of computing complex increases the efficiency and accuracy of control, the CHiraaeT laboriousness of determining the wheat baking properties of wheat flour, improves the production culture.

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FIG. 1 shows the change in the specificity of Hoi i dough kneading intensity; in fig. 2 — graphical interpretation of the determination of water absorbing ability based on dough mobility; in fig. 3 is a block diagram of a complex for determining the baking properties of flour; in fig. 4 - the relationship between the specific work of the dough kneading and the alveograph indicator characterizing the baking properties of wheat flour; in fig. 5 shows the relationship between the mobility of the dough and the water absorption capacity of the flour for different flour samples by force.

Measure the lin-in (11Ormatization complex for controlling the baking properties of wheat flour by the water absorbing capacity of the flour and the rheological characteristics of the kneaded dough (Fig. 3) consists of a dough-mixing machine, including a kneading capacity (16) for a 300g grilled wheat flour and an electric kneading machine consisting of a motor (7) direct current (1131-U-4), a block (5) of a thyristor controller (ETO-2), a block of choke (4), a magnetic starter (1), a manual control panel (6) , display panels (8), manual and automatic switches Fab sloth of yn (2), an engine speed control unit (3).

The torque from the electric motor and the kneading capacity is transmitted by means of a V-belt transmission (13). The kneading machine is equipped with measuring devices (10) consumed by the engine and voltage (11), as well as primary measuring transducers (12, 15 and 17) of the torque on the engine shaft, the number of revolutions and temperature of the kneaded dough, respectively.

Analog signals from primary measuring transducers in block-. Ke (14) are converted to a frequency for transmission over communication lines to an interface device with an object. The main parameters of the kneading are displayed on the display panel (8). The electronic units of the apparatus are powered by autonomous power supply (9). An ultra-thermostat (18) is used to stabilize the temperature parameters of the kneading capacity of the farinograph.

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The installation can operate in two modes: manual and automatic. The mode of operation is determined by the position of the switch (2).

In the manual mode, the kneader is controlled by the manual control panel (6), on which the Start, Stop and Potentiometer buttons are set to set the rotation speed of the kneading organs. - Switching the kneading machine on and off is carried out by the magnetic starter (1). In the automatic mode, the dough mixing machine is controlled through the engine speed control unit (3) and the microcomputer connected to this control.

The installation works as follows.

First, the kneading machine is turned on with an empty kneading container to measure the idling characteristics and check the primary torque converter. Depending on the moisture content of the flour, the recipe of the kneaded dough and the filling ratio of the kneading capacity, the weight of the flour, water and other recipe components is determined according to a specially designed program. Source data is entered from the input device - the keyboard of the signed display.

V

04

The recipe components are displayed on the display screen and are documented on the printing device.

The control method is carried out as follows.

For a mixing machine, the optimum filling ratio is determined. The determination results for the kneading machine on which the research was carried out are listed in Table 1. one.

The fill factor of the kneading container (see Table 2) is determined by

VT formula

K - n,

I .V t. M

where K is the fill factor

kneading capacity; V is the test volume, m;

V .. - the volume of the kneading capacitor - g.

ti, m

After analyzing the dynamics of the change in the indices h (see Table 1), the optimum filling coefficient for the kneading capacity K is determined. In our case, it is equal to 0.6. This value of K is selected by the minimum values of the controlled parameters of the AA l ° °. This coefficient determines the optimal amount of dough that must be constant for any test formulation.

Then determine the mass of millet 1-gnaya flour, dosed on the kneading dough:

(i ;;::; / ;;. ,, / ,,. .ji.t. ("

i -,%)

(2)

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de V - test volume, m; 40

Ssch - the mass of flour, kg;

f is the density of flour, kg / m;

j, is the density of yeast, kg / m;

Pj. - salt density,

W - dough moisture,%;

W is the moisture content of flour,%;

Wi - yeast moisture,%;

W (. - humidity of salt,%;

Pg is the density of water

al - the amount of yeast by

compounding for 1 kg of flour, kg / kg;

a - the amount of salt in the formulation per 1 kg of flour, kg / kg, the dosage of the rest of the raw materials: 55 in dry form

(

50

where GJ is the i-ro mass of the raw material, kg; С „- flour weight, kg; W p - flour moisture design,%;

W, 6 - the same, basis,%; but. - the amount of i-ro raw material according to the recipe for I kg of flour, kg / kg; - in the form of solutions

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G - 21-109

  .

(3)

where GJ is the mass of the 1st raw material in dry form, kg;

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G:

about - the mass of the solution x-th raw,

kg;

BUT . - amount of raw material per 100 kg pacTjopa, kg „

The weight of water required to prepare the solutions is determined:

GB, -G,., -G. . (ABOUT

and the mass of water required for kneading dough:

G. G

W g - W.

in 100 - W

(50

mass of water, kg;

the mass of all raw materials, made D dough, kg; moisture test,%; average moisture content of raw materials,% „

raw materials are determined but odds

GC (if r.ro + G., (6)

where is gc

tl H

- mass of total raw material, kg;

- flour weight, kg; Gfp.pc, - mass of raw material, contributed by ioro

in the dough in the form of solutions, kg; GJ - the same, in dry form, kg

The weighted average moisture of the raw material is determined by the formula

GM W "+ ZG i p-pa (100 -Aj + lGi W,

c -c7G1: g-; : iG-- -JIf the dough kneading recipe does not change, then based on the fill factor of the kneading capacity, the mass of the kneaded dough is determined, which is kept constant.

In determining the baking properties of pshenshpyuy flour oss And. They are kneading dough made from flour and. The weights of the flour and water are determined by formulas (8) and (9), respectively:

VT

Il

1 / Pr Gft - G ,, - QQ,

WT - WM

() -p7

W t - W "

; (3)

(9)

When controlling the baking properties of the flour, the technologist on the clavature of the console terminal collects the initial data, receives on the display screen the values of the mass of flour and water, weighs the flour, measures the water, puts them in a dough mixer (16),

and then includes measuring and informatio 1) HI complex.

In the process of kneading the test, the torque value on the shaft of the working body of the kneading machine and the number of revolutions of primary measuring transducers (12, 15) through the interface device with the object enter the microcomputer, where it calculates the specific intensity according to the following equation:

 2 GG n UL p

(ten)

0

five

P

where 1, is the specific intensity of the mixture, kJ / kg-s; - shaft torque

working body, Nm; n is the frequency of rotation of the kneading organs. WITH ; G-f is the average mass of the dough, kg. During the dough kneading process, the dynamics of the change in the specific intensity of the dough are analyzed and, when it reaches an extreme maximum value, the optimum duration of the dough-C (fng 1 1) is determined.

Then determine the specific work of the mixture by the equation: g

A. - (Os.

(P)

five

Q

j

0

five

The value of the specific work is an integral indicator of the baking properties of millet flour When kneading dough, the speed of rotation of the kneading organs was 180 r / min (3 s).

The limits are changed at this intensity of the specific work of dough kneading from wheat flour 1 s depending on its baking properties are presented in table. 3

The changes in specific work for weak, medium and strong flour are determined by the limits, which are set out in the method of controlling the baking properties of wheat flour using an alveograph. For this, the relationship was established between the optimal values of the specific work of the dough kneading and the alveograma index (}) for wheat flour with different baking properties (Fig 4).

The water absorbing ability of flour is due to its ability to absorb a certain amount of water.

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subject to obtaining a test with desired rheological properties (e.g., 500 units of a farinograph apparatus).

The water absorption capacity of the flour (%) is determined by the ratio of the amount of water absorbed by the flour to a 14% basis moisture content, based on the estimated moisture content of the flour, provided that the required consistency test is obtained:

vps

/ l

 (.100 (12) G, 100-W "p)

 where is the VPS .. - water absorption SPLP

the property is mu1; and,%; Gg - the amount of water for kneading dough, kg; Od - the amount of flour, kg; W with - moisture baseline flour,%;

W / VN p - the same, calculated,%. During the kneading process, the rheological properties of the dough are evaluated at its moisture content, for example, 44.5%. Based on the specified humidity of the dough, the water absorbing capacity of the flour (%) is determined by the formula

, (Wir-W -) - iioO-i-y -) -., Oo. (100- wj-doo -)

(13)

VPS - water absorbing ability of flour at a given dough moisture,%; S „„ - moisture flour calculation Р07

cash,%; W1, 5 - the same, basis,%;

W.

- humidity test,%.

As a result of the conducted research, the relationship between the water absorption capacity of flour and the mobility of dough was established - an indicator inversely proportional to the torque (Fig. 5).

Dp of wheat flour with different baking properties, there is a linear relationship between the mobility of the dough and the water absorption capacity of the flour. In general, the equation is represented by the formula

PT about (-VPS „+ b.

where is PT with (

- mobility test, 1 / Hm;

tangent angle, 1 /% N. m;

1310A.10

b - free member ypanHGiuino The slope tangent is 0.005, the correlation coefficient is 0.99

Depending on the baking properties of nmeHvr4HoA flour straight 1,2,3 (Fig, 5), reflecting the relationship of the CAM and mobility of the dough, are shifted one in relation to the other, but the tangent of the angle of inclination is the same.

ten

This pattern is adopted for calculating the PRT by one torque measurement at the time the test is ready when it is kneaded with a given humidity.

15 After measuring the torque at the time the test is ready, the PT, i.e. The mobility of the test is experimental at a given humidity of the test - VPS. On the field of UPU, -PT

20 (Fig. 2) find the point A; If we know the tangent of the angle of inclination oi 0.005, we find the point of intersection of the beam from point A with a straight line, corresponding to PT {her PT mobility of 500 units. Appliance

25 farinograf (point B). From point B, we omit the straight parallel to the axis of ordinates, and find the point C of its intersection with the straight parallel to the abscissa axis passing through point A. The PRT at a given consistency is added up from the PRT at a given humidity and segment AC:

thirty

VPS “VPS + AS;

Au

PT - PT

(15) (16)

Produced by one kneading, at any dough moisture, you can get information about the water absorbing ability of the flour by the formula:

vps „.

m

(17)

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Example. Technologist on the keyboard console terminal. gains moisture wheat flour (calculated and basis) and the final moisture content of the dough (44.5%); based on the filling ratio of the kneading capacity, the required amount is determined. in flour and water to knead the dough.

A calculated amount of flour and water required for kneading a test of 55. and given humidity is placed in the kneading container (16). Flour and node take with temperature. The temperature of the thermostatting is also 20i2 ° Co. At the command of the monitor, the electric motor of the kneader is turned on. The speed of rotation of the kneading organs is 180 rpm. During the kneading process: one hundred times the torque of the kneader of the kneader with the object is post-installed in a microcomputer, where the test readiness time is determined from the experimental torque value and the optimum specific work of the kneading:

-e

2 1Г-п пЗ

SA

GT

- S M, p (C) .d, (18)

BUT

UA

- the optimal value of the specific work of the mixture, kJ / kg;

MCrS) torque as 20 functions of time, II.m;

P

- rotation frequency of mep-1.

strong organs. G is the mass of the dough, kg

The motor is automatically stopped by a signal coming from the microcomputer. In this case, the display shows the energy parameters of the mixture, as well as the quality assessment of the flour strength and the value of WATER absorbency.

The basis of the forecast7: the strength of the flour according to the dough kneading is that the optimal values of the specific work lie within: for weak flour - up to 48 kJ / kg; for medium flour - from 48 to 58 kJ / k for strong flour - 58 kJ / kg overstock.

 The water absorbing capacity of flour is calculated in the microcomputer using formula (17).

Information, output 1С 1а on the display of the microcomputer:

1. Flour moisture is calculated,

2. Humidity test

3. The specific work of kneading dough

4. Optimum batch length

5. Water absorbing ability of flours and.

6. The power of flour,

 The determined indicators allow optimizing the dough preparation process. taking into account the baking properties of wheat flour and recipes produced bakery products.

Claims (1)

Invention Formula A method for controlling wheat flour bakeries, mixing the flour with water, measuring the torque during the mixing process of the kneading machine, determining the water absorbing capacity of the flour and the physical index correlating with the rheological properties of the kneaded dough, followed by control the baking properties of the flour by comparing the set values with the set values, characterized in that, in order to increase accuracy and shorten the time They do not fix the extreme maximum torque on the shaft of the working body of the mixing machine. tires and set it for the optimum value of the specific work of the mixture, and the weight of the sample of flour is adjusted taking into account the filling factor of the kneading capacity, and the water absorber, the ability of the flour, taking into account the extreme torque value, while as a physical indicator correlating with the baking properties flour, use the optimum value of the specific work of the mixture. Table 1 V. 10% m 0.21 0.430.64 0.86 V.. 10, 075 K0,20,40,60,8 Low flour Up to 48 Up to 180 Average flour From 48 to 58 From 180 to 280 Strong flour Over 58 Over 280 PT table 2 Table 3 in PS VPSV /} Smuni% 2 so so no 70 2iO 50 SO 330 IV, .37 (/ U5 us S3 57 61 55 63fffC,% fig.Z e.ri.