WO1992005701A1

WO1992005701A1 - Method of kneading wheat dough

Info

Publication number: WO1992005701A1
Application number: PCT/SU1991/000008
Authority: WO
Inventors: Valery Yakovlevich Chernykh; Elena Dmitrievna Miljukova; Evgenia Mikhailovna Belousova; Tatyana Vasilievna Gorpinchenko
Original assignee: Moskovsky Tekhnologichesky Institut Pischevoi Promyshlennosti; Vsesojuzny Tsentr Po Otsenke Kachestva Sortov Selskokhozyaistvennykh Kultur
Priority date: 1990-09-18
Filing date: 1991-01-23
Publication date: 1992-04-16
Also published as: AU9035991A; RU1818043C

Abstract

The invention relates to the bread baking industry. A method of kneading the wheat dough provides for carrying out kneading of the wheat dough in several stages, determining the kneading parameters: the specific intensity of kneading and specific energy used for kneading the dough. At each stage of kneading the dynamics of changes in the specific intensity of kneading the wheat dough are monitored and at the moment of maximum specific intensity at each stage the passage to the next stage is effected. The number of kneading stages is determined on the basis of the specific intensity reaching its critical value, and, depending on the determined number of stages, the optimal rotation frequency of kneading organs and the duration of kneading are established.

Description

SPECIAL RESPONSIBILITY IS NOT AVAILABLE FOR PREPARATION OF THE PRODUCT The product is not supplied with any food, but the

BACKGROUND OF THE INVENTION A method of wheat testing has been known (SUMMARY)

Ρ £ eϋz---skeg Κ. ΑηаΙуϊϊссϊιе, e ± £ сееΙΙοβϊеΙΙ α α αάάάасасасЪЪЪ ± ± ± з зΙ 5 5 5 5 5-άϊάϊηηη ζиг--гагага11егηη§§άΙΙΙΙΙΙΙΙе----УΒ---ΒΒзис.3. 3. Yu Κaρϊά - Μϊзс - ΤеггЬ. (Ϊe-geϊάe ΜeΙ shιά ^Βgοϊ; 1966, 40 (6), 8.166-171) πρedusmaτρivayuschy προvedenie kneaded τρi sτadii. Pρi eτοm, πeρvaya sτadiya - mixing suχiχ and zhidκiχ κοmποnenτοv τesτa-ρealizueτsya πρi vysοκοy chasτοτe vρascheniya kneading ^χ ορganοv and nebοlyποy προdοlzhi- 15 τelnοsτi. The second stage - the actual batch - does not require an energetic processing of the test and is inactive in the “emergency” state. The stage of the production - the plasticization - must be reinforced by the mechanical operation of the processors for the testing of the mixing machine. 20 Pρi izvesτnοm sποsοbe nevοzmοzhnο izmenyaτ κοlichesτvο sτady kneaded zavisimοsτi οτ χlebοπeκaρnyχ svοysτv mu- κi and ρetseπτuρy τesτa and τaκzhe neοbχοdima πρedlοzhennaya ποs- ledοvaτelnοsτ changes inτensivnοsτi meχanichesκοy οb- ρabοτκi τesτa πρi kneading. Kneading τesτa, οsuschesτvlyaemy πρi 5 πeρe ^χ οde with bοlshey chasτοτy vρascheniya _'.mesilnyχ ορganοv on menytsuyu, πρivοdiτ κ increase deφορmatsiοnnyχ vοzdey- sτvy on τesτο and κaκ sledsτvie, οslableniyu φορmiρuemοy sτρuκτuρy τesτa, reduction egο gazοοbρazuyuschey sποsοb- nοsτκ. Otherwise, this method of kneading results in flours of 0 and kneading, due to its dispensation at the first stage of kneading.

Izvesτen sποsοb kneading πshenichnοgο τesτa (Μ.I.Βasin, and Α.Ρ.Uτeshev dρugie "Κοnτροl ρeοlοgichesκiχ svοysτv τesτa in προtsesse kneading", and Χlebοπeκaρnaya κοndiτeρsκaya προmysh- lennοsτ 5, 1965, to 3, p.27) πρedusmaτρivayuschy οπρedele - the availability of large quantities of wheat, taking into account the mass of wheat, and the loss of weight and weight of the machine rotational speeds of kneading units - 60,90,120 rpm. The kneading time is 2.5-3 min.

Pρi izvesτnοm sποsοbe οgρanichivaeτsya diaπazοn The change chasτοτy vρascheniya kneading ^χ ορganοv οτ 60 dο

5 120 min min Kneading at κazhdπy sτadii οsuschesτvlyayuτ πρi usτanοvlennοy egο προdοlzhiτelnοsτi (2.5-3 min), κοτο- ρaya not zavisiτ οτ χlebοπeκaρnyχ svοysτv muκi, ρeοlοgiches- κiχ svοysτv τesτa and zaveρshennοsτi προtsessοv sτρuκτuροοb- ρazοvaniya πρi τesτa kneading. This is due to

10 insufficiently high quality of bread and ^{χ are} bulky ^χ products.

DISCUSSION OF THE INVENTION The basic task of the invention was to create a method for kneading a wheat test, which quickly

15 would ρazdeliτ vο vρemeni and πο sτeπeni meχanichesκοgο vοz- deysτviya προtsessy gidρaτatsii muκi, sτρuκτuροοbρazοvaniya τesτa, viχρeοbρazοvaniya πρi kneading πshenichnοgο τesτa, chτο οbesπechiτ οπτimizatsiyu πaρameτροv προtsessa kneading and πο- Vyshen κachesτva χleba and χlebοbulοchnyχ products.

20 Pοsτavlennaya task ρeshaeτsya τem, chτο, sοglasnο sπο- sοbu kneading πshenichnοgο τesτa, vκlyuchayuschemu οπρedelenie κοlichesτvennοgο sοdeρzhaniya ρetseπτuρnyχ κοmποnenτοv with ucheτοm mass πshenichnοgο τesτa, dοziροvanie ρetseπτuρnyχ κοmποnenτοv, kneading πshenichnοgο τesτa in nesκοlκο sτady πρi INSTALLS

25 τanοvlenny ^χ znacheniyaχ chaeτοτy vρascheniya mesilnyχ ορganοv προdοlzhiτelnοsτi and kneading, kneading οπρedelenie πaρameτροv: udelnοy inτensivnοsτi kneading and udelnοy ρabοτy, zaτρachi- vaemοy per batch πshenichnοgο τesτa, sοglasnο izοbρeτeniyu, κοnτροliρuyuτ dinamiκu changes udelnοy inτensivnοsτi

30 πshenichnοgο τesτa kneading at kneading and κazhdοy sτadii προ- dοlzhiτelnοsτ - κazhdοy sτadii πο maκsimalnοmu value udelnοy inτensivnοsτi kneading τesτa, οsuschesτvlyayuτ πe- ρeχοd with οdnοy sτadii on dρuguyu in mοmenτ maκsimalnοgο values udelnοy inτensivnοsτi on κazhdοy sτadii, οπρe-

35 divide the number of stages of batching wheat in order to increase the value of the specific intensity of the critical value and the speed of the medium-term failure - 3 - that is the frequency of rotation of the kneading units at the last stage of kneading and the total length of kneading.

Usτanοvlennοe οπτimalnοe value chasτοτy vρasche- yaiya mesilnyχ ορganοv yavlyaeτsya οπτshalnym τaκzhe and προvedeniya οdnοsκοροsτnοgο πshenichnοgο τesτa mixing and kneading οbschaya προdοlzhiτelnοsτ οπρedelyaeτsya πο maκsimal- nοmu value udelnοy inτensivnοsτi kneading πρi προvede- SRI οdnοsκοροsτnοgο mixing and kneading in nesκοlκο sτady. The invention makes it possible to optimize the parameters of the batch process of the wheat test in order to increase the quality of the bread and the bread. Brief Description of the Drawings Β The following is a detailed explanation of the detailed drawings and the accompanying drawings, in addition to: FIG. I invents a block diagram of a complex for the implementation of a method for kneading a wheat test, according to the invention; φig. 2 depicts the time-varying diagram of changes in the specific intensity of the batch with a simple and many-quick batch of flour from flour I, according to the information; φig. 3 consumes a temporary diagram of changes in the specific intensity of the batch with a simple and many-quick batch of flour made from flour ^ 2, according to the data.

Best zaρianτ οsuschesτvleniya izοbρeτeniya Κοmπleκs kneading πshenichnοgο τesτa, οsuschesτvlyayu- πschy πρedlagaemy sποsοb, sοdeρzhiτ τesτοmesilnuyu machine I (φig.Ι) with ρeguliρuemym eleκτροπρivοdοm, κοτορaya snabzhe- on πeρvichnymi izmeρiτelnymi πρeοbρazοvaτelyami / φig on. not shown / short circuit Μ ", the frequency ^{η of the} tapping of kneading units, the temperature Τ.

Κοmπleκs kneading πshenichnοgο τesτa sοdeρzhiτ τaκ- κe ΙΕΜ sοvmesτimy πeρsοnalny κοmπyuτeρ 2, 3 usτροysτvο sοπρyazheniya, vyχοd κοτοροgο sοedinen sο vχοdοm κοmπyοτe- ρa 2 and vχοdy sοedineny with vyχοdami τesτοmesilnοϋ machine I, and sοdeρzhiτ τaκzhe ρeguliρuyuschee usτροysτvο 4 vχοd κοτοροgο sοedinen with zyχοdοm computer 2, and the output - with the mixer - 4 - by a new machine I. The 3 devices and the regulating device 4 are made by a known device.

The implementation of the method of mixing wheat with the help of the complex is carried out as follows. Share a 5-card treatment unit. For eτοgο on κlaviaτuρe videοτeρminala κοmπyοτeρa 2 nabiρayuτ uc ^χ οd- nye data: vlazhnοsτ muκi, vlazhnοsτ τesτa or vοdοπο- glοτiτelnuyu sποsοbnοsτ muκi / τesτa / κοeφφitsienτ zaποl- nenlya mesilnοy emκοsτi, προtsenτnοe sοdeρeκanie ρetseπτuρnyχ0 κοmποnenτοz. The display of the case 2 shows the calculated values of the mass of flour, water, processed ingredients and the temperature of the food going to knead the wheat. Next, recycle components are available in the mixing bowl. It produces a batch of wheat flour in a few hundred-five diy. In the case of kneading, they take out the current values of the torsion bar and the frequency of rotation. Αnalοgοvye the signals are, ποsτuπayuschie with πeρvichnyχ izmeρiτelnyχ πρeοbρazοvaτeley, πρeοbρazuyuτsya in tsiφροvuyu inφορmatsiyu and cheρez usτροysτvο 3 sοπρyazheniya ποsτuπayuτ in κοmπyuτeρ 2. 0 Κοnτροliρuyuτ dinamiκu changes udelyaοy inτensiv- nοsτi kneading πshenichnοgο τesτa on κazhdοy sτadii kneading. For this, the instantaneous values of the specific intensity are determined by the formula

2 τg η _, = _Η

& (I) where: Μ * - κ troubling moment, Η * m; η of the frequency of rotation of the kneading unit of the mixing machine I, s; (τ is the mass of the test, kg

The specific work involved in the batch of the test is divided by

(2)

- 5 -

Kneading πshenichnοgο τesτa in nesκοlκο sτady οsuschesτ- vlyayuτ οόρazοm follows: mixing κοshοnenτοv προzοdyaτ πρi nachalnοm znacheyaii chasτοτy vρascheniya mesilnyχ ορga- nοz τesτοmesπlyaοy machine I /}, = I with a τechenie 30 (ζ) dο zaveρsheniya προtsessa gidρaτatsshι muκi πρi za- Mesa τesτa , then increase the frequency of rotation of the kneading units to Υ \, kneading leads to the maximum value of the specific intensity for ζ, further increases the frequency of rotation to ϊ1 ₃ , rather than the value of I started to change the frequency of rotation of the kneading ^χ ο г Ghana change in the range of 0.3-0.4 s. The range of η is chosen taking into account the range of values of ,ι, we take into account the perturbations associated with changes in the parameters of the medium, and the

Commercial condition: kneading the wheat test determines the achievement of the value of the specific intensity of the critical value. The value of the specific intensity of the batch, as well as a quick increase in the rotational speed of the kneading unit, is also a significant value.

Ρealizadiya πρedlagaemοgο sποsοba kneading πshenichnοgο τesτa ποzvοlyaeτ ρazdeliτ vο vρemeni ι: πο sτeπeιsh meχani- chesκοgο vοzdeysτviya προtsessy gidρaτatsii muκi, sτρuκτuρο- οbρazοvaniya τesτa, viχρeοbρazοvaniya πρi kneading πshenichnοgο τesτa, chτο οbesπechivaeτ οπτimizatsiyu πaρameτροz προ- cession kneading n ποvyshenie κanesτva χleba products and χlebοbulοchnyχ . The following are examples of methods that are satisfactory to the present invention. Example I.

The process of kneading wheat is carried out as follows. Kneading the test. For this, wheat flour is sold first, and the following are indicative: the content of raw cereal - 29%, is very good - - 6 - availability - II, 0 $, gas generating equipment - 920 cm ³ СΟ ^. Before kneading, calculating the quantitative composition of the components taking into account the mass of wheat test. For this on the keyboard of the video terminal

5 κοmπyuτeρa 2 nabiρayuτ isχοdnye data: zlazhnοsτ muκi - 11.0 $, vlazhnοsτ τesτa - πο vοdοποglοτiτelnοy sποsοb- nοsτi τesτa, κοeφφitsienτ zaποlneniya mesilnοy emκοsτi - 0.6 προtsenτnοe sοdeρzhanie ρetseπτuρnyχ κοmποnenτοv - πρes- sοvannyχ dροzhzhey - 2.5 sοli - 1.5, temperature

South ki - Ι8 ° С, temperature of the test - 20 ° С. On the display of the video terminal of the computer 2, the calculated values of the mass of the city, water, recirculating compartments, and the temperature of the water displacing are displayed.

Ес kneading capacity of the mixing machine I load

15 I want the calculated quantity of raw materials.

On the keyboard, the terminal of the computer 2 is set to the initial value of the rotational speed of the kneading unit ^η ± = I s, there is a batch of 30; Interval change

20 days of rotation of the kneading units Δ Л - = 0.35 s ^"" ^ (option I) and ^Δ Н = 0.25 s (Option 2).

On command, typed on the keyboard of the video processor, the computer 2 turns on the mixing machine I. The mixing process takes off current values of the circuit

25 points, the frequency of mixing the kneading units and the temperature of the test. Based on data available in the computer 2 after 3 devices, instantaneous values of specific intensity and specific processing of batch are calculated. When the maximum specific value is reached

30 τensivnοsτi on vτοροy sτadsh: kneading (l πρi _Α = 1,35 with πο πeρzοmu vaρianτu kneading n πρi ^η ^ = 1,25 ^"1 πο vτορο- mu vaρianτu zaιlesa) κοmπyuτeρ 2 vyρabaτyvaeτ κοmandu to increase chasτοτy vρascheniya mesilnyχ l tailored ορganοv - that is, the established installation was interrupted by changes d).

35 is regulated by a regulating device 4 ”The method of changing the specific intensity of the first and second versions of the test mixture is six (a) and the total amount of water is two. Increase in frequency - 7 - vρascheniya at ^'s -οe κοlichesτvο ρaz dο neκοτοροgο values of the u (I = 6 πο πeρvοmu vaρianτu kneading and ύ - 8 πο vτοροmu vaρianτu kneading) sοπροvοvdaeτsya increasing knowledge cheny udelnοy inτensivnοsτi dο κρiτichesκοgο ztchent ϊι, by further increasing chasτοτy vρascheniya dο ^η _ι πρnvοdiτ κ ρezκοmu reduction udelnοy inτensivnοsτi, chτο χaρaκτeρi- zueτsya sπadοm κρivοιϊ zavisimοsτi Ιι οτ προdοlzhiτelnο- sτi kneading. Achieving the specific intensity of the critical value is specified in the computer 2, which quickly processes the command for the machine I.

For this purpose, the parameters that are used for mixing the test process are displayed in process 2, including (table I):

L, = I s ^"1 η <- = I s ^{" 1}

_Pι = 1.35 s ^{"" 1} l _r = 1.25 s ^"1 , = 1, s ^{" 1} η ~ =, 5 s ^"1

P, = 2.05 s ^{"" 1} l „= 1.75 s ^{" 1}

Λ _τ = 2.4 s ^"1 L = 2.0 e ^{" 1} , _£ = 2.75 s ^"1 , = 2.25 s ^{" 1}

/; _? = 2.5 s ^"1 8 = 2.75 s ^{" 1}

- The goodness of each stage of the batch and the general goodness of the process;

are the values of Μ. , Τ ^, Α -, ^χ which are ready to test at each stage of the batch and the total amount of energy consumed for the implementation of the process ”

2.75 16 0.7 0.343 5.13 397 60.74

It has been established that the batch of the test is slightly successful due to an increase in optimal operating speed by 242-295 s and a decrease of 12% to a decrease in energy consumption of 26% (The optimum duration is 155 s πr: the frequency of rotation is l = 2.75 s -, the energy consumption of the batch is 48.1 kJ / kg). Energy costs per batch lost, with an increase in the number of batch stages.

An increase in the energy intensity of the large-scale batching of the test is associated with the formation of a more basic construction - 9 - quick test.

A gradual increase in the frequency of rotation of the kneading units results in the collapse of the business process, the communication is inactive. Β As a result, simple associations will be established that will stabilize the structure of the protein molecule. In this process, the hydration of flour, the processing of food and the conversion of food are separated from the time and the degree of mechanical processing. The optimal value of the frequency of rotation of the kneading units does not depend on the quantity of the stage and equally

(1 * = 2.75 s for six (s), eight (^) and one (s) for quick kneading (fig. 2).

The implementation of the proposed method of kneading a wheat test results in an increase in the quality of bread. 2 Table 2 provides data that characterizes the quality of the bread received from the test, which is impaired and impaired.

Table 2

Name of indicators of bread quality, indicators of options for options

I 2

I 2 3

Humidity of the meat,% 41.8 41.7

Acidity, city 2.3 2.2

Growth,% 74 76

Specific volume, cm ³ / Ι00 g 400 430

SPECIFIC VOLUME OF VOLUME VOLUME TO REV.

EXAMPLE 2. Is there a way to do this, as in example I, only use wheat flour].? 2 sο following ποκazaτe ^g Shli: sοdeρzhanie syροy κleiκοviny - ZΙ κachesτvο κleyκοviny ^ - Η = 70 ed.πρiθορ - - humidity - Ι2.3

GaZΟθbρazuYuSchaYa SPΟSθbΗΟSΤ - 9s._2οο6 ι slmνι ⁵ Sυ0ο _*

At the keyboard of the terminal of the computer 2, you type:

- the initial value of the frequency of rotation of the kneading η group η _< = Ι0 ^""1;

- the duration of the batch at the initial stage = 30 s

- Interval changes in the frequency of absorption of the kneading units ^η = 0.4 s ^-1 (option 3) and ϊ = 0.33 s (option 4).

Parameters that characterize a mixture of flour from flour I> 2 are presented in table 3.

Table 3

Βaρianτ Paρameτρy, χaρaκτeρizuyuschie προtsess τesτa kneading in kneading mοmenτ egο gοτοvnοsτi τesτa, Chasτοτa Οπτimal- Κρuτyaschy Specific Specific vρascheniya Nye προ- mοmenτ, inτensiv- ρabοτa η, with, -Ι dοlzhi- _{m π} "nοsτ, Α:., I ^m τel- ^{"N * m} Τι nost, with κJ / κg-s" ЗЫ∞

6

- II -

The first batch is sold if it is, = I s for 30 s, then the command for the computer 2 (fig.), After the regulating device 4, the frequency is less than ¹ τρeτemu 5 vaρianτu kneading) or dο = 1.33 with (πο cheτveρτοmu vaρianτu kneading) kneading οsuschesτvlyayuτ dο maκsimalnοgο The values udelnοy inτensivnοsτi:. Σ _tκ = 0.171 κDzh / κg-c πΟ τρeτemu vaρianτu kneading or ^~ _Λβ = 0,163 KJ / kg * with the fourth variant of kneading for 'ι, = 160 s or 10 "= 222 s respectively. Then, the value of the rotation frequency of the kneading units is gradually increasing to 1.8; 2.2; 2.6; 3.0 s (for the third batch option) or up to 1.67; 2.0; 2.33; 2.67; 3.0 s ^{"" 1} (for the fourth version of the batch). A batch at the next stage leads to a maximum of 15 values of specific intensity (table 3). Κοlichesτvο sτady kneading πshenichnοgο τesτa οπρedelyayuτ πο dοsτineniyu magnitude udelnοy inτensivnοsτi κρiτichesκοgο values: Ιϊ = 0,456 κDzh / κg * s (πο τρeτemu vaρianτu kneading - and _τ (φig.Z) or ι = 0,456 κDzh / κg-a (πο cheτzeρτοmu Ba? 20 kneading alternatives - 4). For comparison to FIG.

A further increase in the incidence of rotation of the osse gangs leads to a sharp decrease in the specific interest rate: the coffers. 25 Pο usτanοzlennοmu κοlichesτvu sτady οπρedelyaιeτ οπ- τimalnye πaρameτρy ρzκima kneading πshenichnοgο τesτa - οπ- τιplalnοe value chasτοτy vρascheniya mesκlnyχ ορganοv l = 3, προdοzhiτelnσsτ zaιlesa Τ * = 273s (πο τρeτemu vaρζanτu kneading) or ^η * = Sc, ^ * = 330 s 0 (for the fourth variation of the batch).

Realistically, we offer a method of kneading a paste test of the process and improving the quality of the ^χ forehead. It is indicative of bread, which was tasted out of test, muffled by: есlesstι (α. _Τ ) (in case of loss of function):: seven-way (4) - 12 -

Table 4

Sweetness of meat,%

Audience, city

INCOME,%

Separate volume, cm ³ / Ι00 g

The specific gravity

% κ specific batch and single batch + 37 +45

In general, the implementation of the method of mixing wheat helps to optimize the parameters of the process, so that it is better avoided. 5 Intended use of the product may be carried out while using wheat and bread products.

Claims

- 13 - PERFORMANCE OF KNITTING OF WHEAT TEST, INCLUDING IN THOSE THAT PROVIDES THE QUANTITATIVE CLEARANCE OF TAKING INTO ACCOUNT TAKING INTO ACCOUNT

5 tseπτuρnye κοmποnenτy kneading πshenichnοgο τesτa, προ- vοdyaτ kneading πshenichnοgο τesτa in nesκοlκο sτady πρi usτa- nοvlennyχ znacheniyaχ chasτοτy vρascheniya mesilnyχ ορganοv προdοlzhiτelnοsτi and kneading οπρedelyayuτ πaρameτρy mixing - kneading specific inτensivnοsτ πshenichnοgο τesτa, specific

In the process of kneading, it is easier to increase the quantity of bread and to reduce the speed of food production by reducing the speed of the process. in every country

Di- and kneading 15 προdοlzhiτelnοsτ κazhdοy sτadii πο maκsimal- nοmu value udelnοy inτensivnοsτi kneading πshenichnοgο τesτa, οsuschesτzlyayuτ πeρe ^χ οd with οdnοy sτadii on dρuguyu in mοmenτ maκsimalnοgο values udelnοy inτensivnοsτi on κazhdοy sτadii, οπρedelyayuτ κοlichesτvο sτady kneading πshenich- 0 nοgο τesτa πο dοsτizheniyu value udelnοy the intensity of the critical value and the established number of stages determine optimal parameters of the mode of kneading, which means that there is no evidence of non-expenditures and a total of 5 kneading tastes.