METHOD FOR PRODUCTION OF BEATEN BAKERY PRODUCTS

摘要

FIELD: food industry.;SUBSTANCE: invention relates to bakery industry. Method for production of beaten bakery products involves dosing of recipe components, dough kneading, beating, molding, baking of dough pieces and cooling of bakery products. Kneading and beating processes are performed simultaneously in one chamber or sequentially in different chambers. Kneading process is carried out until obtaining a homogeneous viscous-plastic structure by a loop type device installed horizontally or vertically in the working chamber under atmospheric or excess gas pressure (pure air, oxygen O₂, nitrogen N₂, carbon dioxide CO₂). Dough is beaten to achieve bulk density of 0.2–0.7 g/cm³. Recipe components used are freshly ground or ripe flour or dispersed sprouted grains of cereals or legumes with particle size of 10–150 mcm, edible organic acids, fruit, vegetable, berry, milk and oil semi-products, sugar and sugar substitutes, edible oils and fats, extracts of cereals and herbs, dry gluten, food fibers, vitamins, macro- and microelements. Dough pieces are formed after the dough beating process is completed by dividing beaten dough pieces with string cutting or knife without destroying their structure. Baking of dough pieces is carried out at temperature of 196–260 °C using either convective heating or infrared radiation-convective heating, UHF radiation-convective heating or UHF-IR radiation-convective heating with subsequent cooling of hot bakery products during 1–3 minutes. Full cycle of production of beaten bakery products is performed during 10–36 minutes.;EFFECT: invention allows to simplify the technological process and increase unit capacity of the plant and production, enhance the quality and stabilize the dough and bakery products structure, expand their range, simplify and increase accuracy of the dough division into portions of the specified weight.;1 cl, 2 dwg, 14 ex