SU552057A1 - Method of forming dough blanks for pita - Google Patents

Description

one

The invention relates to bakery production.

A known method of forming dough pieces of the pita type, which involves rolling a dough piece between rotating rollers.

However, this method is complicated in its design, the gaps between the rolls are adjusted automatically by a tracking system, which requires highly qualified service.

There is also known a method for forming dough blanks for pita, which involves rolling a dough billet between rolls.

A disadvantage of the known method is that it does not ensure the quality of the dough billet dough pieces and for its implementation significant flour costs are required to prevent the billet from sticking to the rolls and the conveyor belt. In addition, the known method is energy-intensive and insufficiently productive.

The purpose of the invention is to improve the quality of the dough pieces and reduce the consumption of flour for filling.

For this, the dough piece is subjected to multiple circular rolling on the upper surface of the dough, and then rolled out tes2

The preform is stretched on rotating bodies having a curved surface.

The proposed method is carried out as follows.

The dough piece is pre-rolled through a pair of rotating rolls, then it is subjected to repeated circular rolling by rotating bodies on the upper surface of the dough.

With a circular motion of a body of rotation, freely rotating around their axes and rolling over the surface of the workpiece during its linear movement, exerting pressure on the workpiece due to its mass, repeatedly and consistently affect each area of its surface, uniformly roll out the workpiece, increasing its width and reducing the thickness .

In order to finally bring the thickness and width of the workpiece to the required dimensions, it is stretched on rotating bodies having a curved surface and forcibly rotating with a different number of revolutions.

Claims (1)

As the dough billet moves through these bodies, each of its sections is alternately stretched by the force of gravity on the convex parts of the curved surface and in the gaps between them, as well as due to the forces of friction with the difference in the speeds of the workpiece and the bodies of rotation. At the same time, the dough billet is stretched simultaneously in all areas and in all directions of its surface. Small residual stresses are eliminated by passing the workpiece along a smooth vrash, ayush, emus roller. The proposed method provides an improvement in the quality of the billet and its rolling to the required width and thickness, cutting, 10 the consumption of flour for filling, reducing the energy intensity of the molding process and reducing the waste of finished products. 4 The invention The method of forming dough pieces for pita bread, which involves rolling the dough piece between rolls, is different because, in order to improve the quality of the dough pieces and cut, the flour consumption for the filling, the dough piece is subjected to multiple circular rolling on the upper surface of the dough, and then the rolled dough piece is stretched on rotating bodies having a curved surface.