Electrocontact Energy Drive for Baking Bread

Сидоренко, Г. А.; Попов, В. П.; Zinyukhin, G.B.; Yalaletdinova, D.I.; Zinyukhina, A.G.

doi:10.25198/1814-6457-2012-137-1-214-221

VOGU

2012

DOI: 10.25198/1814-6457-2012-137-1-214-221

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Electrocontact Energy Drive for Baking Bread

Г. А. Сидоренко¹,

В. П. Попов²,

G.B. Zinyukhin³

et al.

Abstract: This article contains information about the features of different ways of energy drive, used in baking. Particular attention is paid to electrocontact energy drive, as a method of baking, which allows to t maximally preserve the useful properties of raw materials, which has the lowest glycemic index and reducing the formation of undesirable substances indigestible by the human body joints.

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Description of a New Methodology for Baking Products from Wheat and Rye Flour by the Sour Dough Method

Shelekhov

2021

Engineering Technologies and Systems

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Introduction. The article presents the results of a study of using various methods for thermal processing of bakery products. It is shown that the infrared method is one of the most promising methods of heat treatment. The analysis showed that when combining different methods of heat treatment, the products retain their consumer qualities and the time of the technological cycle is reduced. The author proposes to use the method of thermal processing in the fast food industry. Materials and Methods. The subject of the study is a new method of thermal processing of bakery products made from wheat-rye flour using infrared radiation. For the study, a heating unit was manufactured in accordance with the patent for utility model No. 199820, where heating elements made using the grid-screen printing technology were installed; the performance of heating elements was controlled by a device with a PID controller of the TRM 148-T brand with an RS-485 interface. Results. The article shows that this method can be used to create a uniform product heating. The results of studies on the control of temperature conditions for baking bread are presented. It has been shown that the time of baking bread decreased by more than 25%, while the consumer quality of the product did not change. Discussion and Conclusion. The studies have shown that the use of the method for thermal processing opens up new opportunities for the fast food industry and other sectors of the national economy. The results of the study showed that together with a set of experimental data, this method will be possible to use in the individual sector and to carry out the intellectualization of the process of preparing various food products.

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Description of a New Methodology for Baking Products from Wheat and Rye Flour by the Sour Dough Method

Shelekhov

2021

Engineering Technologies and Systems

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Применение Электроконтактного Нагрева В Хлебопечении: Обзор

Александрович¹,

Геннадьевич²,

Юрьевна³

et al. 2019

Ползуновский Вестник

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Работа посвящена обзору литературы по тематике электроконтактного нагрева, в частности, применению данного процесса в хлебопечении. Выполнен анализ отечественных и зарубежных источников литературы. В соответствии с литературными данными, ЭК-нагрев используется для выпечки бескоркового хлеба, зернового хлеба, бисквитного полуфабриката. Перспективным направлением является ЭК-выпечка хлеба с дальнейшей переработкой его в сухари, а также выпечка хлеба функционального назначения. Зарубежные исследователи используют ЭК-нагрев как удобный инструмент исследования свойств теста, позволяющий быстро, равномерно нагреть тесто до требуемой температуры, и за счет управления параметрами электрического тока смоделировать различную кинетику нагрева. Метод применяется для исследования процессов клейстеризации крахмала, газообразования, увеличения объема тестовой заготовки в ходе выпечки, а также для изучения роли компонентов рецептуры, таких как жиры, поверхностно-активные вещества, количество белков муки. Электроконтактный нагрев нашел применение в исследованиях газопоглотительной способности муки разных видов, в вопросах хранения хлеба, процессах переноса влаги и черствения. Помимо этого, ЭК-нагрев используется для изучения возможностей интенсификации расстойки тестовых заготовок и исследовании вязкостных характеристик бисквитного теста.

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Electrocontact Energy Drive for Baking Bread

Cited by 2 publications

References 0 publications

Description of a New Methodology for Baking Products from Wheat and Rye Flour by the Sour Dough Method

Description of a New Methodology for Baking Products from Wheat and Rye Flour by the Sour Dough Method

Применение Электроконтактного Нагрева В Хлебопечении: Обзор

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