SU1711765A1 - Method for production of thin armenian lavash bread - Google Patents

Abstract

The invention relates to the baking industry of the food industry, namely the baking of Armenian lavash. The aim of the invention is to reduce energy costs; increase output and improve the quality of pita. The method of producing thin Armenian lavash involves preparing a dough with a moisture content of 3842%, forming a dough piece 1.8–2.2 mm thick by passing the dough through a pair of horizontally arranged two vertical rows of rolls. When forming a layer of dough before the last pair of forming rolls, it is subjected to double-sided infrared shortwave irradiation with a flux density of 70-75 kW / m2 up to the temperature of the formation surface of 55-60 ° C. Then the dough piece is fed into the baking chamber. The dough piece is baked from short-wave emitters arranged in two vertical rows with displacement of emitters of one row of ps relative to emitters of the other row by 20-25 mm along the vertical. The first baking stage is carried out with a short-wave radiation density of 66-69 kW / m2, until the temperature at the center of the dough piece reaches 97-99 ° C, and the second stage is carried out at a radiant flux density of 30-36 kW / m2 until ready pita bread 2 silt: 1 tab. (Ls

Description

The invention relates to the food baking industry, namely baking Armenian lavash. ,

A known method of producing bread of national varieties, which consists in the preparation of dough, molding and baking. ke dough blanks. The baking of test doughs is carried out with two-way power supply by means of short-wave irradiation from above at a constant heat flux density during baking and conductive heating from below at a constant temperature throughout the baking. In this case, the supply of energy from above is produced from quartz radiators.

This method has an inadequate quality of the finished product, a large package and a long process time, since the emitters are evenly equidistantly placed relative to the product surface and there is constant heat flow above and below during the whole pita baking process. The uniformity of the heat flow causes an intense evaporation of moisture from the dough piece, an increase in lump, an increase in brittleness and a decrease in the yield of the finished product. The use of high humidity dough for baking leads to an increase in energy consumption and baking time up to 120 s.

Vj

About SL

The closest to the invention is a method of producing fine Armenian lavash, which includes dough preparation with a humidity of 38-42%, molding, proofing and two-stage baking of dough pieces by exposing the billet to short-wave radiation from emitters with stepwise decreasing heat flux density.

The disadvantages of this method of producing thin Armenian lavash are the increased energy consumption, the insufficiently high yield and the quality of the finished product. This is due to the difference in the method of heat supply at the top and bottom of the dough piece. Top heat is generated from short wave radiators, bottom heat from the hearth. As a consequence, there is a lower intensity of heating the dough piece from below, which is confirmed by the results of experimental data. The lesser intensity of heating of pita bread from below is due to the fact that from the hearth heat transfer into the dough piece in the baking process is carried out mainly by conduction. The intensity of heat transfer depends on the thermal conductivity of the dough and the temperature difference between the surface and the central layer of baked pita.

Due to the low thermal conductivity of the dough and the limitation of the maximum surface temperature due to biochemical transformations in the dough, heat transfer into the dough piece is less intensive than with infrared heating. In this case there is a significant package. The increase in package leads to an increase in energy consumption and a decrease in the yield of finished products.

The difference in heating methods from above and below also leads to a difference in the color of the surface of pita. An increase in pakec also leads to an increase in the pita brittleness, i. deterioration in the quality of pita.

The purpose of the invention is to reduce energy consumption, increase yield and improve the quality of pita.

The goal is achieved by the production of thin Armenian lavash, which includes dough preparation, molding, proofing and two-stage baking of dough pieces by affecting the billet with short-wave irradiation from emitters with stepwise decreasing heat flux density, passing dough pieces through horizontally arranged two vertical rows of rolls, when exposed to the last pair of forming rolls on the dough layer, bilateral m infrared shortwave irradiation with a flux density of 70-75 kW / m2 to reach the surface temperature of the dough formation equal to 55-60 ° C, while baking shortwave irradiation of the dough piece is carried out from two vertical rows of shortwave radiators located with offset of radiators, one p Yes, with respect to radiators of another 20-25 mm vertical range, with the first baking stage being carried out at a density of short-wave irradiation

5 equal to 66-69 kW / m until the temperature at the center of the dough billet reaches 97-99 ° C, and the second stage is carried out at a radiant flux density of 30-36 kW / m2 until lavash is fully prepared. The dough layer in front of the last pair of forming rolls is heated to high-temperature radiators with a heat flux density of 70-75 kW / m2 to its surface temperature of 55-60 ° C. Preheating dough

5 provides the required rheological properties of the dough and allows it to be sufficiently thin. This heat flux density of 70-75 kW / m2 is due to the fact that the heating of the dough piece produces 0 s for a very short period of time (a few seconds) and only to a temperature of 55-60 ° C. In this case, the gelatinization of starch, occurring at a temperature of about 63 ° C, is excluded.

5 The conductive method of heating products is less intense compared to the infrared high-temperature method of heating, which leads to increased heat loss. In order to use infrared heat instead of conductive heat and to ensure uniform heating of the dough piece on both sides, it must move vertically. Vertical movement of the dough piece and use on both

The 5 sides of the infrared emitters reduce energy consumption for baking, as there are no transporting devices.

The vertical movement of the test preparation also contributes to the reduction of the package, since the evaporating moisture in the form of steam rises up and condenses on its colder layers. Using two-way infrared heating

5 also makes it possible to improve the quality of the finished product, since both surfaces of the pita bread have the same light brown color with bubbles of brown color on them. In the baking chamber, the surface of the dough piece when moving from above

down is irradiated from two vertical rows of shortwave emitters with a pitch of 40-50 mm between them. The vertical rows are displaced vertically with respect to the Friend line by a half step between the radiators of 20–25 mm. In this case, the maximum heat flux from one side of the pita corresponds to the minimum heat flux from the other side. The maximum density of the heat flux on the surface of the dough piece, which is located opposite the radiator at the same level with it, is 66-69 kW / m2. This density is due to the fact that, as it rises, intense evaporation of moisture takes place and steam under pressure breaks the dough piece, forming large swellings. A decrease in this density leads to an increase in baking time. With a symmetric power supply in the baking chamber there is a gap dough billet. The lavash break in this case is due to the fact that the moisture is symmetrically moved from both sides to the center of the dough piece under the action of thermal conduction, evaporates there, but the evaporation rate exceeds the rate of steam escape from the sample. Studies have also shown that sample rupture can be avoided if short-wave irradiation of the dough piece is carried out from two vertical, rows of short-wave emitters, while the vertical row on one side of the dough piece is shifted relative to the vertical row on the other side by 20- 25 mm. The maximum heat flux density is 66-69 kW / m2. The temperature in the center of the dough piece reaches 97-99 ° C. This arrangement of quartz emitters allows you to create the maximum heat flux from one side of the dough piece, which coincides with the minimum heat flux from the other side. In this case, there are no counter symmetrical flows of moisture, it moves not only to the center, but also to the opposite side of the dough piece and can partially evaporate from both surfaces. The proposed placement of quartz emitters allows one to reduce lavash packs, since the moisture moves inside the sample, but evaporates and is removed from the opposite side to a lesser extent compared to the baking method proposed in the prototype. It evaporates less because there is no heated hearth on the opposite side, which in the prototype warmed up the transferred moisture to the evaporation temperature. The steam was then removed through the surface of the pita in contact with the hearth.

After the first baking stage with a radiant flux density of 66-69 kW / m2, the main biochemical and colloidal processes are completed, but the surface color remains pale. In order to obtain a standard light brown color of the surface with bubbles of brown color

In the second baking stage in the baking chamber, bilateral exposure from two vertical rows of short-wave radiators with a spacing between them in a row of 40-50 mm is also provided. Vertical

5 rows are offset relative to each other by 20-25 mm. The maximum density of the radiant flux at this stage is 30-36 kW / m2. The decrease in heat flux is due to the fact that the resulting crust makes it difficult

0 the steam output, and the whole dough billet is already heated to the boiling point of water or close to it. With a higher heat flux density, large swellings and longitudinal breaks of pita are formed.

B Installing lamps above the forming rollers increases the plasticity of the dough and thus allows to obtain a dough piece of smaller thickness with a simultaneous reduction of defective products, which was obtained due to breaks of the test sheet and cracks in it. This improves the quality of the finished product. The same effect, i.e. improving the quality of products with this method of baking

5 thin Armenian lavash is also achieved due to the fact that the dough preparation enters the baking chamber immediately after the last pair of forming rolls. In this case, the dough relaxation time is shortened and the finished pita is made thinner.

FIG. Figure 1 shows a graph of the temperature at the center of the sample; in fig. 2 - schedule of moisture loss in the baking process.

5 From the graph (Fig. 1) it can be seen that after two-sided short-wave irradiation during the period of forming the temperature in the center of the dough piece reaches 49 ° C, which provides the necessary rheological

0 properties and allows to form a thin dough piece. The duration of irradiation with a heat flux density of 70-75 kW / m2 is 3 s. Then the temperature drops to 45 ° C due to the heat transfer by the heating billet to the environment and heating the roll surface. After the dough billet enters the baking chamber, its temperature rises during the first baking stage to 97-99 ° C in 13-15 s, which indicates the completion of the first

stage baking. In the second stage of baking, with a heat flux density of 30–36 kW / m2, the temperature slightly rises to 104 – J105 ° C, which makes it possible to obtain a pita of light brown color with brown bubbles.

From the graph in FIG. 2 that during the period of molding the moisture loss from the dough piece is negligible due to the low temperature of the sample. At the beginning of the first baking stage, the loss of moisture is also small and is due to evaporation of moisture from the surface and biochemical processes occurring in the dough piece. As it warms up, evaporation of moisture increases significantly. By the end of the first baking stage, moisture removal is slowed down due to the formation of a dehydrated crust on the surface of the dough piece. On. In the second stage of baking, the mass of lavash varies slightly, which is due to the dehydration of the crust.

The method is carried out as follows.

Prepare the dough with moisture, form a test preparation of a thickness of 1.8-2.2 mm. When forming, the dough piece is subjected to two-sided infrared short-wave irradiation with a radiant flux density of 70-75 kW / m2 up to the surface temperature of the dough formation 55-60 ° C. Then the dough billet enters the baking chamber. In the first stage, baking is carried out from short-wave emitters with a radiant flux density of 66-69 kW / m2 to a temperature in the center of the dough piece 97-99 ° C. In the second stage, baking is carried out at a radiant flux density of 30-36 kW / m until the lavash is fully cooked. The shortwave irradiation of the dough piece is carried out from two vertical rows of shortwave radiators arranged with the radiators of one row relative to the radiators of the other row by a half step between the radiators in each vertical row, which is 40-50 mm.

Example 1. A dough of 38% moisture is prepared, a dough piece 1.8 mm thick is formed by passing the dough through a pair of horizontally arranged two vertical rows (three pairs) of rolls, when exposed before the last pair of shaping rolls to the dough layer with two-sided infrared irradiation - a flow of 70 kW / m2 until the temperature of the dough surface is 55 ° C. Then, the dough billet is baked in two stages by exposing the dough billet to short-wave irradiation from two vertical rows of short-wave radiators arranged with the radiator of one row relative to the radiators of the other row by half a step between the radiators in a vertical row that is equal to 50 mm. The density of shortwave irradiation in the first baking stage is 66 kW / m2 and baking is carried out up to a temperature in the center of the dough billet of 97 ° C. In the second stage of baking, the radiant flux density is 30 kW / m in a similar way. Baking is finished when a uniform light brown color is achieved on both surfaces of the pita bread with brown bubbles on them.

Under these modes, the energy consumption for the production of thin Armenian lavash is 325 kWh / t, bagged 11.0%, baking time 35 sec, the quality of pita bread is in accordance with the standard.

Example 2. Preparing dough with a moisture content of 42%. A dough piece with a thickness of 2.2 mm is formed by passing the dough through a pair of horizontal two vertical rows (three pairs) of rolls, when the front of the last pair of forming rolls is applied to the dough with double-sided infrared shortwave irradiation with a flux density of 75 kW / m2, until the temperature reaches the surface of the dough layer is equal to 60 ° C. Then, the dough billet is baked in two stages by exposing the dough billet to short-wave irradiation from two vertical rows of short-wave radiators arranged with the radiator of one row relative to the radiators of the other row by half a step between the radiators in a vertical row that is equal to 40 mm. The density of shortwave irradiation in the first baking stage is 69 kW / m2 and baking is carried out up to a temperature in the center of the dough piece 99 ° C. In the second baking stage, a radiant flux density of 36 kW / m is provided in a similar manner. Baking finish when you achieve a uniform light brown color on both surfaces of pita bread with bubbles on them brown,

Under these modes, the energy consumption for the production of thin Armenian lavash is 335 kWh / ton, bagged 11.3%, baking time 30 sec, the quality of pita bread is in accordance with the standard.

Example 3. Preparing dough with a moisture content of 40%, forming a dough piece with a thickness of 2.0 mm by passing the dough through a pair of horizontal two vertical rows (three pairs) of rolls

when exposed to the last pair of forming rolls on a layer of dough with double-sided infrared shortwave irradiation with a flux density of 72.5 kW / m2 until the surface temperature of the dough layer is 57.5 ° C. Then, the dough billet is baked in two stages by exposing the dough billet to short-wave irradiation from two vertical rows of short-wave radiators arranged with the radiator of one row relative to the radiators of the other row by half a step between the radiators in a vertical row that is equal to 45 mm. The density of short-wave irradiation in the first stage of the oven is 67.5 kW / m2 and baking is carried out up to a temperature in the center of the dough piece 98 ° C. In the second baking stage, the radiant flux density is 33 kW / m in a similar manner. Baking finish when you achieve a uniform light brown color on both surfaces of pita bread with bubbles on them brown.

Under these modes, the energy consumption for the production of thin Armenian lavash is 315 kWh / ton, bagged 10%, baking time 32.5 s.

Analysis of data characterizing the quality of the finished pita is given in the table.

It can be seen from the table that the mode of example 3 is optimal, in which the best quality of the finished product is achieved, the energy consumption is reduced, the package is increased, the yield of finished products is increased and the scrap rate is reduced.

Using the proposed method of baking thin Armenian lavash, as compared with the known method, reduces energy consumption by 18% from 384 to 315 kWh / t by increasing the efficiency of double-sided infrared heating and eliminating wetting the surface of the dough piece immediately before baking, increase the yield of the finished product by 4% due to a decrease in pack (by 11%) from 12 to 10.7% and due to a decrease in the marriage, which was due to

breaks of the dough and cracks in it. The proposed baking method also makes it possible to improve the quality of the finished product (elasticity, baking, surface condition with uniform bubbles, uniform two-sided coloring, thickness).

Claims (1)

The invention of the method for the production of thin Armenian lavash, including the preparation of doughing, shaping, proofing and two-stage baking of dough pieces by exposing the workpiece to shortwave radiation from emitters with stepwise decreasing heat flux density, characterized in that, in order to reduce energy costs, increase the yield and improve the quality of pita bread, the dough pieces are molded by passing the dough through a pair of horizontally positioned two vertical rows of rolls when exposed before the last pair of forming rolls on the dough formation with two-sided infra asnym shortwave radiation with a density of 70-75 kW / m2 flow until the surface temperature of the formation test, equal to 55-60 ° C, with short-exposure baking dough pieces carried out from two vertical rows shortwave radiators disposed of one row of radiators with respect to the radiators of another row by 20-25 mm vertically, the first baking stage being carried out at a density of shortwave irradiation equal to 66-69 kW / m2 until the temperature reaches the center of the dough billet 97-99 ° C, and the second stage is carried out at a radiant flux density of 30-36 kW / m to full readiness pita bread 20 25 FIG. I 30 35 Mr YU 15 20 25 Fig-: 2 30 35