BREAD BAKING METHOD Russian patent published in 1999 - IPC

FIELD: baking industry, in particular, baking of bread in field and stationary conditions. SUBSTANCE: method involves positioning dough products under heat flux, which penetrates at predetermined temperature from surface layer to plane of symmetry of normal section of bread product; setting heat flux rate only in normal section of bread product upon manual and/or automated feeding of bread products into oven working chamber; preventing bread product open portions from overheating by automated discharge of discrete portions of vapor phase in oven working chamber and in proofer; eliminating intermediate thermal field acting at the ends of bread products, with more fine thermal field doses being used upon establishment of calcination mode; performing automated and/or manual evaluation of thermal field in the process of conducting mentioned operations, with organoleptical characteristics of baked bread being taken into account; withdrawing bread in opposite order. Emitted thermal field is introduced into oven and proofer working and auxiliary space. EFFECT: improved quality of baked products, provision for recycling heat flux at different stages of bread production. 1 dwg