Method for producing bread from aerated dough

A dough and bread technology, applied in the direction of dough processing, dough preparation, mixing/kneading with additional aeration equipment, etc., can solve the problems of reducing the quality of aerated dough, increasing energy requirements, reducing production efficiency, etc., to achieve aeration The effect of reducing time, improving precision, and improving productivity

Inactive Publication Date: 2014-04-09
尼古拉·弗拉基米罗维奇·叶夫谢耶夫
View PDF11 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Using similar mixing equipment to perform the aeration process reduces the quality of the aerated dough, increases energy requirements, and reduces production efficiency

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for producing bread from aerated dough
  • Method for producing bread from aerated dough
  • Method for producing bread from aerated dough

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0026] The method of producing bread using aerated dough is realized by the following equipment.

[0027] figure 1 A production line for aerated and unleavened bread is shown, the aeration of the dough takes place directly in the baking mold 1, comprising: a dough mixing device 2 with a mixing device 3, equipped with a dough divider 4; Machine 5 with several positions for aerating the dough, each of which is provided with an aerating device 6 , a device 7 for supplying and adjusting pressure, a sealing cover 8 and a lifting table 9 . The production line comprises input and output starwheels 10 , 11 , supply and output conveyors 12 , 13 and ovens 14 . The rotation speed of the aeration rotary machine and the number of aeration positions are determined by the production volume of the production line and the aeration time of the dough. Roman notations I-IV indicate the stages of the process.

[0028] figure 2 Shown are six stages of the inflation process on an inflation spin...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The dough components are mixed in a dough-mixing apparatus (2). The dough produced is divided into portions, each of which is aerated, producing aerated dough. The mixing and aeration are conducted by different devices. The aeration is conducted under a pressure of a minimum of 0.3 MPa with subsequent reduction of the pressure to atmospheric pressure at an adjustable rate of the order of 0.02-0.2 MPa/s. The pressure is reduced to atmospheric pressure either before or after removing the aerating device (6) from the dough. The aeration process is conducted in baking moulds (1), or in intermediate vessels (16), followed by transfer into the moulds (1). The transfer is made either into moulds (1) which are under atmospheric pressure, after reducing the pressure in the intermediate vessels (16) to atmospheric pressure, or into moulds (1) which are under elevated pressure, and the pressure is reduced to atmospheric pressure after the transfer. The invention makes it possible to simplify and to increase the accuracy of dividing the dough, to enhance the quality of the aerated dough, to reduce energy consumption and to increase production efficiency.

Description

technical field [0001] The present invention relates to bakery production and can be used to produce bread using aerated (including matzo) dough. Background technique [0002] Known methods for producing aerated baked goods are found in MPK A21D 13 / 00, RU J 2320174 P 1, 17.06.2006, Bul No 9, 27.03.2008, creators: Magomedov G.O., Ponomareva E.I., Shelest T.N., Krutsky S.N., Peshekhonovo A.B. ( etc. (analog)), where the initial dough material is mixed within 1 minute, the rotation speed of the mixing device is 5c -1 , after that, use the same equipment to aerate the dough under 0.35MPa pressure, at 13.3c -1 3-5 minutes at 100 rpm, the dough is then divided into 150-170 g portions and baked. [0003] The disadvantage of this method is that when dividing the aerated dough into parts of specified size, the accuracy will be reduced and more complex technical facilities are required, because the baking industry divides the dough into parts of specified weight based on the volume,...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A21D10/04A21D8/02A21C1/00
CPCA21C1/10A21D8/025B01F7/00583A21D8/02B01F13/1022A21C1/1445A21D6/00B01F7/161A21C1/02B01F7/1605A21C5/00B01F27/13B01F27/805B01F27/806B01F33/813
Inventor 尼古拉·弗拉基米罗维奇·叶夫谢耶夫
Owner 尼古拉·弗拉基米罗维奇·叶夫谢耶夫
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap