FIELD: food-processing industry, in particular, baking industry. SUBSTANCE: method involves, prior to mixing flour with water, filtering it through semipermeable membrane with pore size d of 0.1-5.0 micron; heating, without introducing contaminants, to scolding temperature and simultaneously processing with infrared radiation with wave length λ of 3-10 microns; accumulating water to obtain required working volume of scold and supplying into scolding tanks. EFFECT: increased efficiency in removal of hazardous contaminants and improved quality of ready product. 2 cl, 1 dwg, 1 ex
| Title | Year | Author | Number | 
|---|---|---|---|
| METHOD OF PREPARING BAKERY PRODUCTS | 2001 | 
 | RU2202207C1 | 
| BAKERY FOOD PRODUCTION METHOD | 2000 | 
 | RU2220576C2 | 
| BREAD PRODUCTION METHOD | 1999 | 
 | RU2156575C1 | 
| METHOD FOR OBTAINING BREAD AND BAKERY PRODUCTS | 1999 | 
 | RU2157629C1 | 
| METHOD FOR PRODUCING RYE-WHEAT MIXED BREAD | 2000 | 
 | RU2187936C2 | 
| METHOD OF PREPARING POWDERY HALF-FINISHED PRODUCT FOR BREADBAKING | 1999 | 
 | RU2151510C1 | 
| BREAD AND BAKERY PRODUCT OBTAINING METHOD | 2000 | 
 | RU2187935C2 | 
| METHOD OF PREPARING HALF-FINISHED DRY BREAD KVASS | 1998 | 
 | RU2162100C2 | 
| WHEAT BREAD PRODUCTION METHOD | 1999 | 
 | RU2170019C2 | 
| BREAD PRODUCTION METHOD | 1999 | 
 | RU2170512C2 | 
Authors
Dates
2000-03-20—Published
1998-10-20—Filed