FIELD: baking industry.
SUBSTANCE: method includes processing freshly milled baking wheat flour in 7 mm layer with infrared rays during 5-20 minutes in impulse heating-cooling mode, corresponding to the time of 4-11 seconds. As the source of radiation, quartz halogen thermo-emitting lamps are used with spectrum of wavelengths of infrared radiation of 1,2-2,4 micrometers with flow density of 6-15 kWt/m2. Flour heating temperature limit equals 55-60°C, and cooling limit - 45-50°C.
EFFECT: accelerated process of natural aging of flour, and the bread is not affected by potato disease.
1 ex
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