METHOD FOR PRODUCTION OF BAKERY PRODUCTS Russian patent published in 2021 - IPC A21D8/06 A21B7/00 

FIELD: bakery industry.

SUBSTANCE: invention relates to the production of bakery products. The method provides for the continuous preparation of a large thick sourdough and dough, fermentation of semi-finished products, dividing the dough into pieces, rounding them, proofing the test blanks in a proofer at a temperature of a steam-air mixture of 38-40°C and a relative humidity of 80-85% and baking bread products in a thermal oil flow tunnel oven with a sectional heating jacket and nozzles for water injection. Baking is carried out by alternating four-stage thermal radiation at a temperature of: at the first stage of preheating 100-120°C, at the second stage of increasing heat exchange 180-190°C, at the third stage of intensive heat exchange 230-240°C and at the fourth stage of decreasing heat exchange intensity 150-180°C. Bakery products are cooled to a temperature of 20°C with a mixture of cooled air and saturated steam at a temperature of 15-18°C and a relative humidity of 85 ... 90 % with the removal of chilled bakery products for storage. Bakery products are cooled in a convective cooling cooler with a steam-air mixture, the vapor-forming mixture is condensed during the baking of dough pieces, the collected condensate is separated by distillation into water and other components, including alcohol. The preparation of energy carriers for the implementation of rational thermal-humidity modes of proofing, baking and cooling of bakery products is carried out using a steam-ejector heat pump, including a steam generator for producing saturated steam, a steam ejector, a condenser, a temperature-regulating valve, a cold receiver operating in a closed thermodynamic cycle.

EFFECT: invention makes it possible to increase the reliability of the operation of the technological flow, reduce the specific energy consumption when obtaining high-quality finished products, as well as increase the environmental safety of the production of bakery products.

1 cl, 1 dwg