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 |
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METHOD OF PREPARING BAKERY PRODUCTS | 2001 |
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Authors
Dates
2000-03-20—Published
1998-10-20—Filed