METHOD FOR CONTINUOUS MANUFACTURE AND PORTIONED DOSAGE OF FLOUR GELATINATE FOR KNEADING DOUGH FOR LOAF AND BUN PRODUCTS Russian patent published in 2015 - IPC A21D8/02 

FIELD: food industry.

SUBSTANCE: proposed invention is related to food industry, namely to bread production. According to the proposed method, gelainate is produced in a machine containing a kneading trough with a system of partitions, splitter dampers and a bladed shaft as well as a flour feeder, a unit for supply of hot water and a system for the cooked mass blowing by way of continuous supply and contact of dry flour and hot water in the "primary mixing and cooking hot zone" with formation of "initial cooked mass" with its further evaporative cooling and air oxidation under continuous stirring conditions. The recipe quantity of vegetable oil is dosaged into the cooked mass discharged from the "hot zone" and further supplied into the accumulator dosator in the form of ready gelatinate. A dose of gelatinate is loaded from the accumulator dosator with the help of a pump into the dough kneading machine, immediately into the dough semi-product wet mass: pre-dough, liquid phase, primarily kneaded dough, during the dough kneading with further loading of the remaining raw stock and final dough kneading.

EFFECT: proposed method allows continuous manufacture and per portion dosaging of gelatinate ensuring considerable increase of dough moisture content, improvement of the structure, flavour and taste properties and increase of the duration of preservation of initial freshness of loaf and bun products crumb.

3 tbl, 3 dwg