Acceptance of the designation of publications: Izv. - Proceedings of the higher education institutions of the USSR MHSSE in the section "Food Technology". HKP - Bakery and confectionery industry. Tr. MTIPP, LTIPP and KTIPP - proceedings of the Moscow, Leningrad and Kiev technological institutes of the food industry. Tr. UNIIPP - Proceedings of the Ukrainian Research Institute of Food Industry. Tr. VNIIHP - Proceedings of the All-Union Scientific Research Institute of the Bakery Industry. EI - Express information of the All-Union [...]
Heading: The technology of bread and bakery products
Dough preparation using some improvers. In the context of mechanization and automation of bakery production, the introduction of a continuous method for preparing dough, and a reduction in the period of its fermentation, the ability to regulate the physical properties of semi-finished products and dough to obtain better quality products becomes particularly important.
Accelerated dough preparation methods. Preparation of dry starter dough. It takes a long time to prepare the dough using conventional biochemical methods based on fermentation. Reducing the fermentation time leads to the fact that the dough does not accumulate the required amount of acids and other flavoring and aromatic substances that form the taste and aroma of finished products.
Preparation of dough for Ukrainian bread on liquid sourdough without flour welding Method of preparation of Ukrainian bread on liquid sourdough without using flour welding [156]. Kiev plant No. 2 has mastered this method and has been using it since 1958 for the production of Ukrainian bread from peeled rye and wheat wallpaper.
Preparation of dough from rye flour on liquid sourdoughs Features of preparation of dough on liquid sourdoughs The method of preparing dough on thick sourdough cultures has many disadvantages. Their preparation at the overwhelming majority of factories in rolling equipment is associated with hard physical labor, dosing and transporting them due to their high viscosity presents certain difficulties.
Preparation of dough from rye flour on thick sourdoughs Peculiarities of preparation of dough from rye flour Rye dough differs from wheat dough by the absence of gluten. Protein substances of rye flour are more hydrophilic. They swell more easily, most of them swell indefinitely, while peptizing and passing into a colloidal solution (sol).
Comparison of the loss of dry matter for fermentation when preparing dough on thick doughs with different flour content in them. It was shown above that the consumption of dry matter of flour for fermentation increases with an increase in the content of flour in the dough and the duration of fermentation. In this regard, it was required to find out how such a significant increase in the content of flour in the dough, exposed to [...]
Preparation of dough without fermentation before cutting. The main principles of the technological scheme are as follows. The dough is prepared on a liquid dough without pouring water during kneading with phase dosing of salt. Kneading is carried out in an X-12 machine with additional intensive machining in the auger.
Methods for preparing wheat dough with intensive kneading and a shortened fermentation period before cutting. Along with the generally accepted technology for making dough, new schemes are currently being applied with a reduced fermentation period or no fermentation of dough before cutting.
Heating flour in the winter season when working on large liquid doughs When working on liquid doughs prepared from the total amount of water provided for by the recipe, difficulties arise in the winter season.