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Application filed by Одесская Национальная Академия Пищевых ТехнологийfiledCriticalОдесская Национальная Академия Пищевых Технологий
Priority to UAU201200280UpriorityCriticalpatent/UA71747U/en
Publication of UA71747UpublicationCriticalpatent/UA71747U/en
Manufacturing And Processing Devices For Dough
(AREA)
Abstract
A method for automatic control of dough-proofing process while making bread consists of loading dough half-finished products into a proof cabinet, keeping the dough half-finished products in the course of a certain period of time, measuring and regulating the temperature in the proof cabinet, measuring and regulating the moisture content in the proof cabinet, correcting the given value of temperature depending on the current value of vapour pressure, correcting the given value of moisture content in the proof cabinet depending on the current value of vapour pressure, correcting the given value of temperature in the proof cabinet depending on the current value of moisture content. Rarefying in the proof cabinet is measured and regulated by means of changing in rotational frequency of fan exhausters, the given value of rarefying in the proof cabinet is corrected depending on the current value of vapour pressure, the given value of temperature in the proof cabinet is corrected depending on the current value of rarefying, the given value of moisture content in the proof cabinet is corrected depending on the current value of rarefying.
UAU201200280U2012-01-102012-01-10Method for automatic control of dough-proofing process while making bread
UA71747U
(en)
Method of dynamic control of temperature and humidity parameters in industrial bread proofer, using carbon dioxide released in the enclosure as main element for control of reference values of said parameters