Bread production technology

Contents

TABLE OF CONTENTS

INTRODUCTION

1 ANALYSIS OF MODERN TECHNOLOGIES AND TECHNIQUES FOR BREAD PRODUCTION

1.1 Description of known process lines and equipment complexes

1.2 Process Steps

1.3 Course Engineering Objectives and Objectives

2 PROCESS PART

2.1 Characteristics of the finished product

2.2 Characteristics of raw materials

2.2.1 Flour

2.2.4 Table food salt

2.2.5 Sugar sand

2.3 Description of the machine and hardware scheme of production

2.4 Material Balance Calculation

3 PRODUCTION PROCESS EQUIPMENT

3.1 Test kneader Kh-12D

3.2 Tunnel type furnace with oil and gas heating PCS-25M

CONCLUSION

SOURCES USED

Introduction

The importance of bread in the nutrition of the population. Bread is the brilliant invention of mankind. There are few values ​ ​ in the world that, like bread, would not lose their significance for an hour. When you want to eat, you remember first of all bread. And which of us will doubt that the smell of hot bread, one of the best in the world. You won't confuse him with any other. After all, bread smells like bread. The beautiful words about bread were written by Antoine Auguste Permentier, who lived in the 18th century. "Bread," wrote Permentier, "is a generous gift of nature, a food that cannot be replaced by anything else. Having fallen ill, we lose the taste for bread in the last place; and so only he reappears, it is a sign of recovery. Bread can be consumed at any time of the day, at any age, in any mood; it makes the rest of the food tastier, is the main cause of both good and poor digestion. No matter what they eat, with meat or any other dish, he does not lose his attractiveness. A man needs him so much that he is barely born, we cannot do without him, and he does not bother us until the mortal hour. "[1]

Bread products are one of the main food products of a person. Daily consumption of bread in different countries ranges from 150 to 500 g per capita.

Bread and bakery products play a huge role in our lives. Bread occupies an important place in the human diet, especially in our country, where bread production is associated with deep and long-standing traditions. Bread is a useful biological product that contains a large amount of substances necessary for the body

a man. These are proteins, protein compounds, high-molecular fat, starch, as well as vitamins. Especially in bread there are a lot of B vitamins necessary for the normal functioning of the human nervous system.

Bread, according to scientists, appeared on earth over 15 thousand years ago. For the first time, Egyptians began to bake bread from dough, and 5-6 thousand years ago - Greeks and Romans. To this day, a 13-meter monument has been preserved in Rome - a monument to a baker. In Russia, since ancient times, baking bread has been considered an honorable and responsible matter. In many settlements there were bread huts for cooking bread. In Moscow, the largest in the XII century were huts in the area of ​ ​ the current New Arbat, in Izmailov and the Kremlin. The hard work of the bakers of Ancient Rome was almost no different from the exhausting work of the bakers of tsarist Russia. And only at the beginning of the 20th century did the domestic bakery industry begin to be created. Today it is thousands of bakeries equipped with modern equipment. Currently, bakery in Kazakhstan is one of the leading branches of the food industry. Bakery products are always present in the human diet. In recent years, the need for flour of the highest varieties going to their production has increased. At the same time, the number of producers and suppliers of these products has expanded to the food market of the region.

Recently, much attention has been paid to the quality of bread. Its performance is significantly influenced by the content of its ingredients. Therefore, improving the quality of bread and the safety of bread products is of particular interest. In this regard, additives improving the properties of the finished product are included in the bread production.

The addition of natural products has a number of undeniable advantages, enriches fat-containing products with vitamins, biologically active and mineral substances; provides the necessary protection during storage.

As such additives, it is desirable to use products which

limited contact with fats, and without complication of technology. [2]

Analysis of modern bread production technologies and techniques

1.2 Process Steps

Bread preparation can be divided into the following stages:

- preparation of raw materials for production: storage, mixing, aeration, screening and metering of flour; drinking water preparation; preparation and tempering of salt and sugar solutions, fat emulsions and yeast suspensions;

- dosing of recipe components, kneading and fermentation of opara and dough;

- cutting - division of ripened dough into portions of the same mass;

- moulding - mechanical processing of dough blanks in order to give them a certain shape: spherical, cylindrical, cigar-shaped, etc.;

- proofing - fermentation of formed dough blanks. After proofing, dough blanks can be cut (bars, city buns, etc.);

- hydrothermal treatment of dough blanks and bread baking;

- cooling, rejection and storage of bread.

1.3 Course Engineering Objectives and Objectives

The objectives and objectives of the course design are to consider the production lines and complexes of bread production equipment, to consider the characteristics of the finished product, to consider the characteristics of raw materials, to produce a mathematical balance, to describe the technological equipment of bread production.

Conclusion

The state of the bakery industry in Russia has been studied, summarized and analyzed.

Information on wheat bread production technology has been studied and summarized. Technological diagrams, various formulations were considered in detail and a technology was chosen that meets the modern level of production and guarantees the production of high-quality products.

The requirements for bread products and raw materials, as well as methods of technochemical control of the main purpose indicators are considered in detail.

Characteristics of finished products, peculiarities of their application and storage, as well as initial raw materials used for its manufacture are considered.

Calculations of material balance per unit of production have been made.

Process equipment used in bread production is considered.