METHOD FOR CONTROLLING THE TECHNOLOGY OF OBTAINING BAKERY PRODUCTS Russian patent published in 2021 - IPC A21D8/06 A21B7/00 

FIELD: food industry.

SUBSTANCE: the method provides for the continuous preparation of fermented sourdough, kneaded sourdough and dough, fermentation of semi-finished products, dividing the dough into pieces, rounding them, proofing of dough pieces in a proofing cabinet, baking bakery products in a thermal oil flow tunnel oven with a sectional heating jacket and nozzles for water injection by alternating four-stage heating by 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 a decreasing heat exchange intensity of 150-180°C, and uniform water consumption for steam wetting at each stage at the rate of 5-7 liters per 100-110 kg of bakery products at a relative humidity of the steam-air mixture of 75-85%, cooling of bakery products in a cooler for convective cooling of bakery products. The method also provides for condensation of the mixture formed during baking, separation of the collected condensate in the apparatus with a heating jacket by distillation into water and other components, including ethyl alcohol, obtaining a vapor-air mixture by mixing the saturated steam produced in the steam generator and air taken from the atmosphere. Moreover, the method provides for the use of a two-stage steam compression heat pump for the preparation of thermal oil in the condenser of the second stage of the heat pump and its supply to the coiled pipes of the steam generator and in the section of the heating jacket of the thermal oil flow tunnel furnace with return to the condenser in a closed cycle mode and the supply of the spent steam-air mixture to the evaporator of the first stage of the heat pump with subsequent supply together with part of the steam from the steam generator to the cooler for convective cooling of bakery products. At the same time, the parameters of the steam-air mixture, the refrigerant in the evaporator of the first and the condenser of the second stage of the heat pump and thermal oil are controlled by a microprocessor. The ratio of flour, cold and hot water consumption is stabilized to obtain fermented and kneaded sourdough, the temperature of the thermal oil after the second stage condenser is stabilized by affecting the heat transfer coefficient from the refrigerant to the thermal oil through the heat exchange surface of the condenser by changing the drive power of the second stage compressor, stabilization of the temperature of the steam-air mixture after the evaporator of the first stage by affecting the heat transfer coefficient from the boiling refrigerant to the steam-air mixture by changing the boiling temperature of the refrigerant according to the pressure of the refrigerant throttling through the temperature control valve of the first stage of the heat pump. The flow rate, temperature and relative humidity of the steam-air mixture at the entrance to the proofing cabinet are stabilized by influencing the ratio of the flow of air from the environment and saturated steam from the steam generator, condensation of the mixture formed during baking by influencing the flow of cold water in the condenser-recuperator, followed by the removal of the formed condensate into the apparatus with a heating jacket for separating the collected condensate by distillation into water and other components, including ethyl alcohol. The relative humidity of the steam-air mixture supplied for cooling the test blanks is stabilized by affecting the ratio of the consumption of the steam-air mixture and saturated steam in front of the convective cooling cooler.

EFFECT: invention makes it possible to increase the accuracy and reliability of controlling the production process of bakery products, reduce specific energy consumption, and improve the quality of finished products.

1 cl, 1 dwg, 2 tbl