SU1604321A1 - Method of determining dosage of prescribing components of wheaten dough - Google Patents

Abstract

The invention relates to the food industry, namely to its bakery industry. The aim of the invention is to improve the accuracy and speed up the process. The method is carried out in the following order. Several dough samples, differing in the amount of any one prescription component (sugar, fat, margarine, etc.), are kneaded at several different values of the rotation frequency of the kneading organ, and the duration of the kneading of the dough is determined until it is ready by the maximum specific mixing intensity. . Then set the number of test deformation cycles by multiplying the frequency of rotation of the kneading organ by the duration of kneading the dough until it is ready. The graph of the function of the magnitude of the number of deformation cycles on the frequency of rotation of the kneading organ and on the coordinates of the inflection point is used to determine the parameters of the optimum kneading mode. After that, the specific work of mixing each test sample is determined until ready. The optimal dosage of the prescription component is set by the minimum received value of the specific work. 13 tab., 9 Il.

Description

The invention relates to the food industry, namely to its bakery industry.

The aim of the invention is to improve the accuracy and speed up the process.

The method is carried out in the following order.

Several dough samples are mixed with the amount of any one prescription component, at several different values of the rotational speed of the kneading organ, and the duration of the kneading of the dough is determined until it is ready by the maximum specific mixing intensity. Then set the number of test deformation cycles by multiplying the frequency of rotation of the kneading organ by. duration of kneading dough until it is ready. The function of the number of deformation cycles versus the frequency of rotation of the kneading organ and the coordinates of the inflection point are plotted to determine the parameters of the optimal mode. Cushes - knead each sample of the test at the set parameters of the optimum kneading mode. Then determine the specific work of the kneading of each sample until ready.

The optimal dosage of the prescription component is set by the minimum received value of the specific work.

FIG. 1 shows a scheme for implementing the method; in fig. 2-9 - graphs explaining the method,

Example 1. The determination of the optimal sugar dosage is carried out in the following order.

Knead three samples of the test moisture content of 44.5%. When implementing the method, an information-measuring complex is used, which includes a laboratory setup Postragimeter with a kneading capacity of 1 from a farinograph per 300 g of flour, an actuator consisting of pulleys 2 and 3; V-belt transmission 4 and DC motor 5, motor control unit 6, converter unit 7, self-recording ammeters-voltmeters 8 and 9, motor speed control unit 10, primary measuring converters 11-13, interface device 14, microelement DVK- 2M-15, monitor 16, alphanumeric sign synthesizer 17, two-coordinate plotter 18, graphic display 19 (FIG. 1) ..

Wheat flour was used with the following indicators: the raw gluten content was .31%, the quality of gluten was compressibility determined on an IDC device, 45 units of the instrument,

Before the batch, the content of the necessary components is calculated, based on the properties of the raw material (moisture of the flour, moisture of the prescription components). To do this, on the keyboard of the video terminal 20, the initial data is typed: flour moisture 12.7%, dough moisture 44.5%, filling capacity of the kneading tank 0.6, the percentage of prescription components: pressed yeast 2.5%, salt 1.5%, sugar 0% or 1%, or 2%, flour temperature 18 ° C and 30 ° C dough. The display 19 of the video terminal 20 displays the calculated values of the mass of flour, water, prescription components and the temperature of the water going to the dough.

A postragimeter kneading container 1 is loaded with the calculated amount of raw material. The first batch is carried out at a dosing of sugar of 1% and the frequency of rotation of the kneading organs chosen arbitrarily, at 2 sec the second batch at P2 2.5 s.

On command, typed on the keyboard of the video terminal, turn on the electric motor of the kneading machine. In the process of kneading, the plant removes the current values of the amperage and voltage, as well as

rotational speeds of the kneading organs of the kneading machine. The analog signals from the converters 11-13 are converted into digital information and transmitted through the interface device with the object 14 to the microcomputer 15. Based on these data, the instantaneous values of the specific intensity and specific work of the mixture are calculated.

0 According to the extreme maximum specific intensity value, the duration of the dough kneading until it is ready is determined, and then the microcomputer generates a command to stop the electric vehicle 5 bodies. The effect of the frequency of rotation of the kneading organs of the kneading machine on the change in the parameters of the kneading of wheat dough when sugar is added, pr / 18e, see table. 1, At the same time, the energy parameters corresponding to the moment of the readiness of the test, and the optimal duration of the kneading process at the frequency of rotation of the kneading organs P2 2.5 s ni 2 s are output to ACPU (experiments 1 and 2 table. 1). 5Using calculated values of the number of test deformation cycles in the process of kneading, obtained as the product of the rotation frequency of the kneading organs and the duration of the kneading of the test to 0 of its readiness (/ l 2.0 170 340; / g2 2.5 x 158 395), two-coordinate plotter (20 ) according to a specially developed program, it graphically reproduces the dependence of the number of test deformation cycles on the number of revolutions of the kneading organs of the kneading machine (Fig. 5). The inflection point on the graph of the function / g f (n) characterizes the optimal dough kneading mode, i.e. rotational speed of the kneading organs (n, s) and the optimal molar duration of the kneading (Hopt, s). The values of p 3.5 s and g 103 s corresponding to this mode are displayed on the video terminal display. When the optimal value of n ,.c is found, the third mixing is carried out and the specific work is determined at the moment the test is ready at the optimum

batching mode 58.0 kJ / kg (table. -1, experience 3).

In the same way as described, 50 are replaced.

55

The dough values determine the specific work values, and the moment of readiness of the TSZST at the optimum mode and the sugar content in the amount of 2% and without it.

In tab. 2 shows the effect of sugar dosing on the parameters of the optimum dough kneading mode mz of the first-grade enamel meal,.

Then, based on the values of specific work under the optimal mode (Aud and content of sugar in an amount of 0.1 and 2%, the two-coordinate plotter reproduces the graphical dependence of the specific work on the percentage of sugar Aud

 f (Gcaxapa) (Fig. 6).

In this case, the functional dependence of the energy intensity of the kneading process on the amount of raw material (sugar) is described by the equation of the third degree a –x + b –x + c –x + d and has a pronounced extreme minimum value.

By the minimum value of the specific

work, which is equal to Ay 50.3 kJ / kg. The optimal dosage of Gcax sugar is determined to be 5% by weight of the flour.

The assessment of the correctness of determining the sugar dosage according to the proposed method is confirmed by the results of laboratory test bread baking from wheat flour G of a variety with different sugar content (~ 6%) and dough kneading under established optimal conditions. The change in the physico-chemical indicators of the quality of bread from wheat flour of I grade, depending on the dosage of sugar is presented in Table. 3

Example 2. Determination of the optimal dosage of dried yeast.

The method is carried out according to example 1. Only in the dough formulation, instead of pressed yeast is included - dried yeast in the amount of 0.5; 1 or 1.5%. Dried yeast corresponded to grade I and was characterized by the following quality indicators: humidity 9.95%; immobility is 15 min; lift force 82 min; zimine activity 131 min; Malta act: 1mint 165 min.

The first batch is carried out with the dosage of dried yeast of 0.5% and the frequency of rotation of the kneading organs of the P1 kneading machine 2.5 s, the second batch at P2 3.0 s

Energy parameters, corresponding to the moment when the dough is ready during the mixing at m 2.5 and P2 3 s (experiments 1 and 2), are presented in Table. four.

The inflection point on the graph of the function f - n (n) is characterized by the value and 315, which corresponds to the optimal kneading mode; the number of cycles of rotation of the kneading bodies of the dough-mixing mixer Popt 3.5 s and the duration of the process of hardening the mixture until the readiness of Topt is 90 s. With the optimal values of n, s and g found. the third batch is carried out and the specific work at the moment of readiness is determined at the optimal mode of mixing Aul 60.4 kJ / kg (experiment 3 in Table 4).

Similarly to the described, dough mixes are carried out and the Aud values are reduced when the content of dried yeast is 1.0 and 1.5%. The effect of the dosage of dried yeast on the parameters of the optimum mode of kneading dough made from wheat flour of I grade is presented in Table. five.

The computer analyzes the information received and issues a command to the plotter, which reproduces the dependence of the specific work on the percentage retention of dried yeast (Fig. 6). At the same time, the minimum value of the specific work of Aud 46.3 kJ / kg corresponds to the optimal dosage of dried yeast (C), equal to 3%.

The value of the optimal dosage of dried yeast is confirmed by the results of a test laboratory baking of bread prepared by straight-line method at various dosages of dried yeast (0.5 - 4.0%). The change in the physicochemical indicators of the quality of bread from wheat flour varieties depending on the dosage of dried yeast is presented in Table. 6

Example 3. Determination of the optimal dosage of margarine.

The method is carried out as in example 1, except that a different amount of margarine 0 is included in the dough formulation; 1 or 2%.

The effect of the frequency of rotation of the kneading organs of the kneading machine on the change in the parameters of kneading wheat dough when adding margarine is presented in Table. 7

Blends of 1, 2. 4, 5 are carried out at randomly selected frequencies of rotation of the kneading organs, for example, 2.0 and 2.5 s for 1% margarine and 2.0; 2. 2% margarine (table. 7) ..

Mixes 3 and 6 (Table 7) are carried out at optimum rotational frequencies of the kneading organs, the values of which are calculated by the microcomputer by analyzing the curve of the change in the number of test deformation cycles versus the rotational speed of the kneading organs of the kneading machine / f (n).

The minimum value of the specific work at the optimum mode of kneading dough

Aud 45.6 kJ / g corresponds to the optimal dosage of margarine (Smargzrmna), equal to 3%.

The obtained value of the optimal dosage of margarine is confirmed by the results of test laboratory baking of bread prepared by straight-line method with a content of margarine O - 6%.

The change in the physico-chemical indicators of the quality of bread made from wheat flour-1 ort depending on the dosage of margaria is presented in Table. eight.

As can be seen from the table. 8, adding to the dough - 3% margarine leads to an increase in bread yield by 53.6%, porosity by 4%, and structural-mechanical properties by 37.9%. With a further increase in the amount of margarine to 6%, the specific volume decreases - 10 by 35%, porosity by 22%, structural-mechanical properties from 30% by 2%.

Thus, the best quality of bread is achieved by adding 3% margarine to the dough during kneading. The analysis of 15 indicators of bread quality confirmed the correctness of the choice of the margarine dosage in the process of kneading dough. .

Example 4, Determination of the optimal dosage of margarine, made in the composition of the 20th conductive emulsion.

in the absence of an information-measuring complex, the method is carried out in the following order.

The dough is kneaded on a Do-25 corder kneader according to the recipes given in Example 3. Each sample of dough containing margarine 0; 1 or 2% are kneaded, with six values of the rotation frequency of the kneading organs of the kneading machine 1.0; 30 1.5: 2.0, 2.5, 3..0, 3.5s.

After mixing, the instantaneous values of specific intensity and specific work of the process are determined by calculation.

Then, by optimal calculation, the optimum thickness of the mixture is determined, which corresponds to the time interval between the beginning of the mixing and the moment when the specific intensity reaches the maximum value. Dependence of the test kneading duration on the frequency of rotation of the kneading organs of the kneading machine is shown in Table. 9.

. After calculating the number of deformation cycles of the test as the product of the frequency of rotation of the kneading organs of the kneading machine for the duration of the kneading of the test until it is ready.

//..0-328 328; 50

. 5-307 460.5;

, 0

.five

, 0

/.;s 3.5 120 420.55

The dependence of the number of test deformation cycles on the number of revolutions of the kneading organs of the kneading machine is plotted graphically (Fig. 8).

The inflection point on the graph of the function / g f (n) characterizes the optimal kneading mode: 428.75, Popt 1.75 s Hopt 245 s.

When the optimum kneading mode is found, the dough is re-kneaded and the specific work is determined at the moment of readiness.

The effect of the kneading mode on changing the kneading parameters of wheat dough is presented in Table. ten.

Similarly, dough mixes are carried out and calculations are made when making margarine in the amount of 1 and 2%.

As a result, for dough samples containing margarine 0; 1% or 2% get the value of the specific work of the mixture under optimum conditions. Solving the third degree equation ya x + bx + cx + d, we get that the minimum value of a single job

Aud 49,6 kJ / kg-s corresponds to the optimal dosage of margarine, equal to 2% by weight of flour in the dough.

The effect of the margarine dosage on the change in the specific work of the mixture at the optimum mode is presented in Table. eleven.

The results obtained (the value of the optimal dosage of margarine) confirm the results of the test laboratory baking of bread prepared in an unsecured manner when margarine is introduced in the form of a fat-containing emulsion.

The effect of the amount of margarine on the quality of bread from wheat flour varieties is presented in Table. 2

As can be seen from the table. 12. Improvement of bread quality indicators is interrelated with optimization of the dough kneading process and the search for the optimal dosage of the fat product during kneading. The best bread quality is obtained by adding 2% margarine.

The determination of the optimal dosage of the prescription component in the kneading process is due to the unambiguity and correctness of the results obtained, since the kneading is the initial stage of the bread making process, which forms the properties of the dough, determines the flow of biochemical, colloidal, physical, microbiological processes during maturation and proofing of the dough, The process of cutting dough pieces and, ultimately, affects the quality of the bread.

By controlling the mixing stage on any modern dough mixer, it is possible to improve the accuracy and efficiency of rheological and energy determination ;; characteristics of the dough kneading process,

reduce energy consumption for the process of forming the structure of the test. The proposed method allows to reduce the duration of the process of determining the optimal dosage of the prescription components of wheat dough from 12-16 hours (when conducting trial laboratory baking) to 1.5-2.0 hours (if there is an information-measuring complex) or up to 2-5 hours (with a combination of the proposed method and manual processing of experimental data).

Establishing the optimal dough kneading mode according to the number of dough deformation cycles (w) allows determining the optimum rotational speed of the kneading organs of the kneading machine (n, s) and the optimum kneading time (Hopt), which creates the conditions for the formation of the most developed dough structure, optimal for subsequent processes. FIG. Figure 7 shows the effect of the ripening duration of the dough on the amount of carbon dioxide produced under different dough kneading conditions.

From FIG. 7, it can be seen that the 4th batch mode corresponds to the inflection point on the graph of the function / u i (r). The amount of carbon dioxide at the kneading batch corresponding to the inflection point on the curve of change from n is much higher than in other modes, i.e. This mode provides a more active process of the fermentation of the dough.

The curve of change and η characterizes the ratio of two strains, plastic and elastic, determined by the ratio of free and bound moisture. Plastic deformation prevails up to the maximum extremum, then it decreases, which is apparently due to an increase in the amount of bound water, the inflection point characterizes the optimal ratio of bound i /: free moisture and, accordingly, elastic and plastic components of the total deformation of the test. The minimum extremum corresponds to the maximum amount of bound moisture and the highest value of elastic deformation. A further increase in the intensity of the dough kneading cannot lead to stronger binding of moisture to the chemical elements of the flour and the formation of strong bonds between protein molecules. So the dough, kneaded with greater intensity, at the time of its manufacture is more sticky to the touch.

Determination of the specific work of the number of each prescription

the component is due to the fact that the dosage of the prescription component influences the amount of energy expended in forming the structure of the dough. 5 Determination of optimal dosage

According to the minimum value of the specific work, the recipe component characterizes the optimization of the kneading process from the point of view of reducing its energy intensity and enables it to promptly react to changes in the baking properties of spinnabu flour and additional goo, moisture and recipe of the kneaded dough. The increase in specific work when changing the number of 5 prescription component leads to a deterioration in the quality of bread.

The effect of the kneading mode on changing the kneading parameters of wheat dough is given in Table. 13.

Thus, the use of the proposed method for determining the dosage of prescription components improves the accuracy of the method, speeds up its implementation by a factor of 3–8 and reduces its 5 cost, automates the kneading process, and improves the quality of bread.

Claims (1)

DETAILED DESCRIPTION OF THE INVENTION 30 A method for determining the dosage of prescription components of wheat dough, which involves mixing several samples of dough with a different amount of the component to be determined and establishing its 35 optimal dosage, so that, in order to improve the accuracy and speed up the process, each sample of dough. knead at several rotational speeds of the kneading organ and determine the duration of the kneading test until it is ready by the maximum specific intensity of the kneading, set the number of test deformation cycles as the product of the rotation frequency of the kneading organ for the duration of the kneading test, determine the parameters of the optimum mixing mode according to the coordinates of the inflection point of the graph of the function of the number of deformation cycles on the frequency of rotation of the kneading organ, after which the Each sample is measured by the optimum kneading parameters and the specific work of each test is prepared until ready, and the optimum dosage of the recipe component is determined by the minimum value of the specific work. Table 1 table 2 Table 3 Table 4 Table 5 Dosage i mzrgar-lna.r i mass of muk- i i ABOUT one L ..--; LipKn idiann j a4ec-Ba bread 113 MyKiiicopr Porosity,% sY 74 77 82 76 67 67 LT rukturno-mehch: clockwork A ...... ™ a, Frequency Eraseni .rlfc M / iJlHw-IJPpraHOB. n. with TT 1,5 . . , 2.5 3.0 3.5 That l and c and b Table 7 Table 8 LT rukturno-mehch: hourly properties, Aj 14, 9 14.7 17.0 18.6 19.2 16.8 ...... ™ -1M Table Duration of kneading TCJTT, C  307 194 158 135 120 Table 10 Table 11 Table 12 Table 13 WITH : uh -8 5ig. 2 : ig.z ., /, ig.5 / g. And opt, ct / ha 9g 345 FIG. 7  shch.A 7 1.0 1.5 2.0 2.5 5.5 4.0 n, rotational frequency of kneading