Technology of wheat flour bar production

Contents

Introduction

1The current level of production in question (literature review)

1.1Production flow charts

1.1The modern range and ways of its expansion

1.2Use of additives and enhancers

1.4Interpretations and Suggestions

2Selection and justification of production flow chart

3 Scientific basis of technological processes

4Computed part: calculation of reserves of raw materials and areas for its storage

Conclusion

List of sources used

Introduction

Batons are products made of simple or improved dough of elongated shape with blunt, rounded or sharp ends. There are incisions on the surface of the article. They occupy a large share in trade and a main place in the nutrition of the population.

A significant place in meeting a person's need for nutrients and the energy necessary for him is occupied by bakery products with a wide range, having a wonderful taste, high nutritional and energy value.

Due to their consumption, a person almost half satisfies his need for carbohydrates, a third in proteins, more than half in B vitamins, phosphorus and iron salts.

The purpose of this course work is to study the technology of production of high-grade wheat flour bar, get acquainted with the modern assortment and ways of its expansion, investigate the use of additives and enhancers, as well as develop measures to improve the range.

Current level of production under consideration

Production Flow Charts

Acceptance, storage and preparation of raw materials for production

The following raw materials are required to produce the planned product range:

- prime grade bakery wheat flour;

- pressed bakery yeast;

- culinary food salt;

- table margarine with fat content of at least 82%;

Prime grade wheat flour (GOST R 521892003) is supplied to the bakery by a special car flour truck. Storage of flour is made in A2X2E160A silos. At the bakery there is a supply of flour for seven days. Flour is pumped to production from silos through A2HPSH rotary feeder, also under air pressure from compressors through the muco-pipe to the Burat 1.5 screen, where flour is cleaned from foreign and metal-magnetic impurities. For control of the flour which is released on production portion automatic scales 6.041AB50HK are established, then flour comes to the suspended bunker and further on a mukoprovoda goes to tanks for flour which are supplied with the stirring-up M102 filters. Filters are installed on upper cover of hopper. From these containers, flour is supplied through the Sh2XDA doser for dough kneading.

Pressed bakery yeast (GOST 17181) is delivered to the bakery in cardboard boxes. Yeast is stored in a refrigerating chamber at a temperature of 2-4 degrees. Before starting production yeast is released from packing and diluted with water in mixer X14 in ratio 1:3. Then, the yeast suspension is pumped by the pump to an intermediate tank and to production to a consumable tank located above the doser of liquid components of Sh2XDB.

Culinary food salt (GOST R 515742000) is brought in car dump trucks. Its storage is made in solution by concentration of 26% in T1HSB10 installation. The salt is discharged from the dump trucks to the receiving funnel and through the grid through an inclined plane enters the container for storage and dissolution. Water enters the tank and by air bubbling the salt dissolves to a solution density of 1.2 t/m, after which the operator opens the valve and the salt solution is sent for filtration and then transported by monjus with compressed air to an intermediate tank, from which it is pumped by a pump for production to a consumable tank.

Sand sugar (GOST 2194) is delivered in bags of 50 kg. Sugar is stored in a warehouse at room temperature and relative humidity of not more than 75%. Bags are placed on wooden racks, shelves or grids, their height from the floor should be at least 20 cm. Sifted sugar is dissolved by water in the SGR sugar solvent. The resulting sugar solution is pumped by the pump to an intermediate container, and then to a consumable container located above the liquid component dispenser. Sugar solution concentration - 50%.

Table margarine (GOST R 5217803) is delivered to the bakery in corrugated cardboard boxes. It is stored in a refrigerating chamber at a temperature of 2... 4⁰, before starting production, margarine is melted in a SBS sugar solvent, and then pumped by pump to an intermediate container and then to production.

Kneading dough

The dough is prepared in a non-hazardous manner in the Sh2KHTD dough preparation unit. The batch of the test is made by the dough mixing car of periodic action Sh2HP2A. The dough is kneaded from flour, yeast suspension, salt solution, sugar solution, margarine and water. Flour is dosed by the Sh2HDA batcher from capacity. Flour is supplied to the metering unit using Sh33SCR feed screw. A portion of yeast suspension, salt solution, sugar solution, margarine and water is measured by a CH2CDB doser. Liquid components come from consumable tanks. Duration of dough kneading 6... 9 minutes .

Dough fermentation

After kneading, the dough is unloaded into a 210 liter deja mounted on a fermentation conveyor, and fermentation of the dough is carried out on duty. With alcohol fermentation, flavors and aromatics accumulate in the dough, the acidity rises to 3... 3,5⁰. The duration of fermentation of the dough is 120... 150 minutes.

Dividing the dough into pieces

Upon termination of fermentation of the test of a dezh there passes the overturning device of the fermentative conveyor and bends therefore dough comes to a funnel of the testodelitelny A2XTH car. The tester divides the dough into pieces of the required mass .

Rounding Test Workpieces

These pieces get to the testookruglitelny T1XTH car where they are given spherical shape, then board preparations roll down an inclined trench on the giving conveyor of the testozakatochny car for formation of T1HT2Z long loafs.

Final shaping

The testing machine rolls the test piece into a "pancake," and then folds it into a "sleeve," as a result of which it is given an elongated shape. Molded test blanks are delivered to the rotary stacker, where they are placed in cradles of the final RSHV3 proofing cabinet for 6 pieces per cradle.

Final proofing

Final proofing is performed at air temperature 35... 40⁰ and relative humidity 85%. When proofing, the dough blank due to alcohol fermentation increases in volume by about 3 times, a porous structure of the flesh is formed in it, as well as the taste and aroma of the future finished product. The duration of the final proofing for the batter is 50... 60 minutes.

Baking Finished Goods

After its completion, test blanks pass under a mechanical incisor, where they are cut, and then transplanted to G4PHS16 furnaces. The finished products are baked at a temperature of 190... 200⁰ for 21... 23 minutes. In the first zone of the baking chamber, dough blanks are moistened with steam.

Laying

Finished products leaving the furnace fall on a transverse conveyor, and from it on a conveyor for supplying finished products for laying. With this conveyor, batons are delivered to the circulation conveyor, from which they are stacked in the trays of the XCL18 container, while non-standard products are rejected .

Cooling

After filling all trays, the container is rolled back to the cooling room, another container with empty trays is installed in its place.

The finished products are cooled for 2... 2.5 hours, and then packaged.

1.3 Use of additives and enhancers

The quality of bakery products depends on the quality of the raw materials, primarily on the bakery properties of the flour, on the methods and modes of carrying out individual stages of the technological process for the preparation of bakery products and on the use of small amounts of special additives - substances or products that improve the quality of bread products.

In recent years, food additives and bakery enhancers of various principles of action have been widely used in the bakery industry, the need for the use of which is due to the variety of properties of the processed raw materials, the expansion of the assortment of products, including with a modified chemical composition, the need to extend the shelf life of the freshness of finished products and other factors.

The use of dietary supplements is permissible only if they, even in prolonged use, do not threaten human health.

In the baking industry in many countries, a number of special additives are used to improve the quality of products - increasing the volume, shape, structure and properties of the flesh, taste and aroma.

These additives, by the nature of their actions, can be divided with a known convention into:

oxidative enhancers;

- reductive action enhancers;

modified starches;

- enzyme preparations;

- surfactants;

- organic acids;

- mineral salts;

- substances that slow the deterioration of articles;

aromatic and flavouring additives;

- dry gluten and enhancers based on it;

- dyes;

- sweeteners.

Oxidative Enhancers

Effect of oxidizing processes on the properties of flour, dough and finished products

The oxidative effect is a factor that largely determines the state of the protein-protein complex of flour, influences both its protein substances (hardening and reduction of attack due to the formation of disulfide bridges by oxidation of adjacent sulfhydryl groups), proteolysis activators (inactivation by oxidation of sulfhydryl groups), and proteinase (conversion to inactive form by oxidation of the same sulfhydryl groups). As a result, the strength of the flour is increased, the rheological properties of the dough therefrom are improved, and the volume of bread is increased as a result of the improvement of the gas and the moulding capacity of the dough, and the volatility of the hearth products is reduced.

The effect of the oxidative effect on the "mucus" of flour is manifested (strengthening the structure of the viscous mass of swollen mucus in the liquid phase of the test), and on the activity of amylolytic enzymes, in particular α-amylase (oxidation of active sulfhydryl groups in the a-amylase molecule reduces its activity).

The role of the lipoxygenase enzyme is also significant. protein-proteinase complex components and flour pigments involved in oxidative action.

The oxidative effect on the above components of flour during storage of flour after milling is the main reason for its "ripening" (for wheat flour - increasing its strength and lighting).

The role of oxidizing processes in the enhanced machining of the dough is particularly important when kneading and forming and directing the dough immediately or shortly after kneading.

All this shows a very significant effect of the oxidative effect on the properties of flour, dough and ultimately bread.

Types of oxidative enhancers and their use

Oxidative bread quality enhancers include: oxygen, hydrogen peroxide, potassium bromate, potassium iodate, ammonium persulfate; ascorbic acid (its dehydroform has oxidative effect), chlorine dioxide, acetone peroxide, azodicarbonamide, carbamide peroxide, calcium peroxide, etc.

Restorative Enhancers

In the preparation of bakery products from wheat grade flour with excessively strong, short-flowered gluten, reducing additives are also advisable. They will weaken excessively strong gluten, improve the structural and mechanical properties of dough, and in the end, the quality of bakery products.

Thus, proteolysis activators such as cysteine or glutathione in its reconstituted state may influence

The use of hyposulfite (Na2S2O3) - sodium thiosulfate is also envisaged for this purpose.

Suitable dosages of hyposulfite range from 0.001 to 0.002% by weight of flour.

Enzyme preparations

The purpose of the enzyme preparations used in baking, such as cereal malt and malt preparations, microbial enzyme preparations, is to force the biochemical processes catalyzed by the enzymes contained in the preparation. The ultimate goal of forcing these processes is to improve the quality of bread or accelerate the technological processes of its production, primarily at its longest stage - the preparation of dough.

From what is said, it is clear that enzymes play a very significant role in the technological process of bread production.

Of greatest importance are the amylolytic and proteolytic enzymes, which significantly determine the gasification during fermentation of dough and its gas and shape-retaining ability. Lipoxygenase is also important, which plays a significant role in the process of maturing wheat flour after milling, as well as in oxidative processes that affect the rheological properties of dough and the color of bread flesh. Therefore, it is quite justified for many years that the use of enzyme preparations as bread enhancers is also practiced.

Products and preparations with lipoxygenase activity and their use in baking

Role of lipoxygenase enzyme in oxidation of sulfhydryl groups in components of protein-proteinase complex of flour. However, lipoxygenase activity in wheat grains and wheat flour is relatively low. In this regard, in a number of countries, additives to dough of products or preparations having high lipoxygenase activity, such as soybean flour, cell juice of potatoes, are used to improve bread quality.

Surfactants

Surfactants (surfactants) are not only used as emulsifiers in the preparation of emulsions of fat in water.

In a number of countries, surfactants are a mandatory component of fat products produced for baking.

In our country, two such fat products were developed: fat with phosphatides for bakery products and liquid fat for the bakery industry. Technical documentation for these fat products provides for the presence of food phosphatide concentrate.

In the composition of liquid fat for the bakery industry, the presence of surfactants is also provided.

When preparing the dough, self-application of individual surfactants is also practiced as an additive that improves the properties of the dough, the quality of the bread and its ability to maintain freshness. Therefore, the corresponding surfactants can be considered as a special group of bakery enhancers.

Surfactants include substances having the ability to adsorb to the interface and reduce surface tension.

Surfactants used in baking

Only surfactants, which are immaculate in terms of their harmlessness as a component of the food product and have received official approval from the state health and hygiene authorities, can be used in baking.

In our country, the effectiveness of the use in baking of a number of surfactants: FC - phosphatide concentrates has been investigated; MG and DG - mono and diglycerides of fatty acids and their mixtures, including MGS (stearic acid monoglyceride), etc.; sucrose stearates; sodium and calcium salts of stearoyl lactic acid; MHSDV is a monoglyceride stearate ester with diacetyltartaric acid.

It is also used in baking a number of other surfactants (polyoxyethylene monostearates, sorbitol and permeated glycol esters with different fatty acids, etc.).

Influence of surfactant application on bread quality

The greatest effect improving the quality of bread is achieved if the fat provided for a given grade of bread or bakery products is added to the dough in the form of an emulsion in water using surfactant as an emulsifier. The surfactant additives provide a finer dispersion and stable emulsion.

The addition of fat and surfactant to the dough in the form of an emulsion in water contributes to a better distribution in the dough and therefore results in a greater improvement in bread quality than the addition of the same amounts of fat and surfactant to the dough in a non-emulsified state.

An even greater degree of improvement in bread quality is achieved when fat and surfactant are added to the dough as an emulsion with addition of an oxidative improver.

General Conclusion on Application of Surfactant as Bread Quality Enhancers

Summing up the stated versatile effect of the use of surfactant additives in the bread preparation process, the following can be noted:

1. The use of appropriate surfactants can significantly improve the quality of wheat flour bread products (the volume of products increases, the porosity structure of the flesh and its structural and mechanical properties are improved - it becomes softer and tender to the touch). A particularly significant improvement in bread quality is achieved when the surfactant is used as an emulsifier in an aqueous fat emulsion added to the dough while simultaneously adding an oxidative improver (e.g., potassium bromate).

2. The use of surfactant helps to maintain the freshness of bread products for a longer time (bread flesh slower loses softness, and crust retains fragility longer).

3. The additives of the corresponding surfactants affect the rheological properties of the dough, improving its gas-retaining capacity and the ability to be processed in the treatment stage.

The effect of individual surfactant groups on the rheological properties of dough and gluten is different. Anionic surfactants (calcium stearoyl 2lactate, sodium stearoyl fumarate, etc.) significantly strengthen gluten and dough, and amphoteric (FC, lecithin) and non-ionic (mono and diglycerides, fat sugar and many others) somewhat weaken them. Therefore, the use of amphoteric or non-ionic surfactants is advantageous when preparing dough from flour with short-blooded and even more crumbled gluten.

Modified starches as bread quality enhancers

To improve the quality of bread, our country produces starch, oxidized for baking. This modified starch (MDC) is obtained by oxidation of corn starch with various reagents - potassium bromate (MDC brand A), potassium permanganate (MDC brand B) or calcium hypochlorite (MDC brand B). It is advisable to use the MDK of these brands when producing bread, bakery and lamb products from wheat, primarily varietal, flour.

The use of MDC increases the hydrophilic properties of flour, improves the rheological properties of dough, increases the volume of bread and compressibility, improves the color of the flesh and prolongs the period of consumer freshness of bread.

When producing bread products from varietal wheat flour, the MDC dosage ranges from 0.3% (for grade A) to 0.5% (for grades B and B).

Other types of modified starch are produced.

Swellable starches obtained by moisture-thermal treatment or other methods are also found in a number of countries in the bakery industry. They are powdered, largely gelatinized starch. Adding them to the dough causes the same effect as brews from part of the flour, similarly affecting the properties of the dough and the processes that occur in it, as well as the quality of the bread and the extension of its freshness period.

Their use at the bakery is much easier and more convenient than cooking.

For baking technology, oxidized starches with a low oxidation state are of practical importance, which are used as a means of improving the quality of bread. Upon action of oxidizing agents on starch, hydrolytic cleavage of glucoside bonds occurs with the formation of carbonyl groups, oxidation of alcohol groups into carbonyl, and then carboxyl ones.

The use of modified starches improves the hydrophilic properties of the flour components, the structural and mechanical properties of gluten and dough, which leads to an increase in bread quality, as well as an increase in volume, an improvement in the porosity structure, the flesh becomes more elastic, it is observed some lightening.

1.4 Conclusions and proposals

Each trading enterprise, working in a certain industry, tries to stay in its competitive advantages. Without a specific strategy, it is impossible to survive and compete in markets for a long time. The following activities can be used to improve competitiveness:

- Improve the range through the introduction of national varieties of bakery products, batons with therapeutic and preventive qualities, the use of food-improving additives (improving digestibility) and the taste of batons;

- Use individual packaging material (food film) to improve conditions and increase shelf life;

- To increase the volume of sold products, to organize both on the territory of the enterprise and outside the enterprise points selling bakery products, including batons, which will increase demand, and therefore increase sales opportunities.

- improve the quality and appearance of manufactured products, for this it is necessary to send employees to advanced training courses. Interest employees in material and intangible ways (issue bonuses, declare thanks for success in work).

Selection and justification of production flow chart

The production scheme of high-grade wheat flour bar includes a series of separate technological steps and operations, the implementation of which allows to obtain products of the best quality.

The batter production process includes the following stages: receiving, storing and preparing raw materials for commissioning; preparation of dough; cutting; baking.

All primary and additional raw materials supplied to bakeries must meet the requirements of the corresponding regulatory documents in terms of quality.

In case of bulk storage, it is delivered by autocoots, transferred by aerosol transport to silos for storage in grades. Flour released for production is necessarily screened to separate foreign impurities, and to remove metal impurities, magnetic cleaning must be carried out.

The bulk storage method has a number of advantages over the bag: loading and unloading operations are mechanized, the spray of flour is reduced, the large costs of the bag are eliminated, given the ripening of the flour, we can say that it is significantly accelerated, there is no need for major repairs and current, the possibility of the appearance of flour pests is prevented, the sanitary condition of the enterprise is improved. A seven-day supply of flour is provided, which allows preliminary analysis of flour, mixing, sieving.

For flour storage, silos are provided, and to take into account the amount of flour entering the production - strain gauges mounted in the silo supports. This provides automatic weighing of the silo with flour during unloading or loading. From the silos, the flour is sent to the sieve. As a result of screening, the flour is cleaned from metal admixtures, aeration is carried out, then through the flour pipe with the help of rotary feeders to production silos. All silos and the discharge cyclone shall have the filter necessary to clean the outside air exiting.

The bakery provides for the bulk delivery and storage of additional raw materials. To receive and store salt, the T1XSB10 unit is used, which is a reinforced concrete tank, salt is delivered to the plant by bulk in the dump trucks and unloaded through the hatch to the receiving compartment of the plant. This also comes water to dissolve the salt. Saline solution with density of 1.2 kg/m3 is supplied by pump to production.

Sand sugar is supplied to production in bags weighing 50 kg, before starting the production, a sugar solution with a weight concentration of 63% in the sugar solvent is prepared.

Margarine comes to production in boxes and is stored in a refrigerating chamber at a temperature of 0-4 ° C, before starting, it is released from containers and melted in a fat melter.

Pressed yeast enters the bakery in packs and is stored in a refrigerating chamber at a temperature of 0-4 ° C. Before starting production yeast suspension in ratio 1:3 is prepared in yeast grinder.

The bakery uses water from the common water supply. Drinking water is a necessary raw material in the preparation of any dough.

Vegetable oil is delivered to the bakery in barrels and stored in stock for 15 days. In production, it is used to lubricate sheets and hearth of the furnace.

Continuous preparation of dough is carried out in bunker dough preparation units. All the raw materials provided for by the recipe are kneaded at once. The unpopular method is simple, it takes less time to prepare a batter.

The kneading machine provides intensive kneading of the dough due to the adjacent organ. Kneaded dough wanders for 3-4 hours. During the fermentation process, dough loosens, increases in volume, ripens, microbiological, colloidal and biochemical processes occur as a result of alcohol fermentation, acidity increases, the mass of dry flour substances decreases.

Then we cut the dough.

The division should be accurate to prevent a decrease in the yield and release of the scrap.

The technological value of rounding: the structure of the dough when rounded becomes more uniform, gas inclusions are evenly distributed, a smooth gas-tight shell is created that the volume and porosity of the ball-shaped product facilitates the shapes of the dough blanks.

The batter has an oblong shape, which is given by means of a dough closure machine.

The technological value of molding: rolling dough with wolves contributes to the uniform distribution of gas inclusions, which improves the porosity structure of products. After rounding the test blanks, they are sent to the cabinets for final proofing. Final proofing shall be performed at 4045 ° C and 7080% relative air humidity.

Baking is the final stage of the process of converting dough blanks into finished products, as a result of which their quality is finally formed.

Scientific basis of technological processes

The quality of bakery products is due to the quality of raw materials and the cooking technology .

The bread production process can be divided into the following production stages:

- preparation of raw materials (sifting of flour, magnetic cleaning, mixing, separation of gluten, etc.);

- dough kneading;

- loosening and fermentation of dough;

- dough division;

- formation of dough blanks;

- baking;

- cooling;

- storage.

The main raw materials in the production of high-grade wheat flour are: flour, yeast, water, salt, sugar, fat.

3.1 Storage and preparation of flour for production

Freshly ground flour is not suitable for baking bread, since it forms a dry, blurry dough and bread is of poor quality (small volume, low yield), so such flour is never used in baking. It must undergo decontamination or ripening under favorable conditions under which its bakery properties will improve.

Wheat flour is ripened at mills for 1.5-2 months. At the same time, the moisture content of the flour varies depending on ambient air parameters; its color becomes lighter; increased acidity mainly due to decomposition of fat and formation of fatty acids. The result of increasing acidity is a profound change in proteins, strengthening the structural and mechanical properties of gluten, reducing its extensibility and increasing elasticity. Weak, immediately after grinding gluten during decontamination acquires the properties of medium; the average in strength becomes strong, and the strong becomes very strong.

The duration of the flour maturation depends on its variety, humidity and storage conditions. Only wheat flour is subjected to maturation.

Before serving flour for dough preparation, it is prepared for production, which consists in sorting individual batches, sieving them and magnetic cleaning. Individual batches of flour can differ significantly in their bakery qualities, so before serving for production it is customary to make a mixture of different batches of flour within the same variety. The weak gluten flour is mixed with a strong one; flour darkening in the process of processing - with non-darkening, etc.

Burrates, vibrators or sievers of other structures are used to screen the flour to remove accidental foreign impurities. Flour is sieved through a screen of steel mesh with cells of a certain size.

3.2 Water

Each bakery should have a cold water supply designed for 8 hours of operation of the enterprise, and a hot water supply for 4 hours of operation.

To prepare dough per 100 kg of flour, 35 to 75 liters of drinking water are consumed.

The amount of water in the dough depends on the type of flour and products. The drier the flour, the more water it absorbs when kneading; from the amount of sugar and fat added according to the formula, which sort of thinner the dough.

3.3 Salt

The high-grade wheat flour bar formulation contains culinary salt in an amount of 1 to 2.5% of the flour weight. It improves the taste of products, significantly affects the physical properties of dough, strengthening its gluten.

Salt is delivered to the bakery in bags or bulk and stored in separate rooms. A salt solution is prepared in a salt solvent, which is a tank of two compartments. One is filled with a layer of salt into which water enters, forming a saturated solution of 26% concentration; the second one serves as salt solution settler after filtration. Currently, a new (wet) method of storing salt is used, for this it is poured into a metal or concrete hopper - a solvent to which water is supplied. Prior to delivery to production, salt solution is filtered and pumped to service tanks.

3.4 Preparation of yeast

Compressed yeast is a specially grown yeast cell isolated from the medium in which it propagated. According to GOST 171, their humidity is up to 75%, so they are a perishable product and require storage at a temperature of 0 ° C to + 4 ° C for no more than 12 days. An important indicator of the quality of yeast is their lifting force, or the speed of dough lifting, characterizing the ability of yeast to loosen dough. Good yeast raises the dough in 60-65 minutes.

The consumption of pressed yeast for the preparation of wheat dough is 0.5-3% of the weight of flour and depends on a number of factors: the lift of yeast. The lower it is, the more yeast is required; duration of dough fermentation process and its preparation method. The longer the duration of fermentation, the less yeast consumption; for a free dough preparation method, 1.5-3% is required, the amount of sugar and fat contained in the dough. These products inhibit the activity of yeast, so increase the amount of disintegrant administered.

3.5 Additional Raw Materials

Additional raw materials include sugar, fat.

Sugar sand. Sugar paste is used in baking, which is added to dough when making bars from prime grade wheat flour in an amount of 1-6% of the flour weight.

Sugar sand has a significant impact on the quality of dough and finished bread. It thins the dough, its addition in a small amount (up to 10% of the flour weight) accelerates the fermentation of the dough. In addition, sugar sand improves the taste, aroma, color of bread, increases its energy value.

Fat. Fat is added to the dough in an amount of up to 20-30%. Margarine is used to prepare most products. Vegetable oils are used in dough cutting, to lubricate molds and sheets. Margarine quality shall comply with GOST 240.

Fats increase the energy value of products, improve their taste, increase the volume of bread, increase the plasticity of dough, and slightly strengthen gluten. At the same time, they reduce the intensity of fermentation of the dough. Desirably, the fats used in baking are anhydrous and well emulsified in water, have a plastic structure and a low melting point.

3.6 Dough kneading

Currently, continuous kneading prevails, which has great advantages, as it reduces the production cycle and increases labor productivity. Its essence lies in the fact that the kneading process proceeds continuously, the dough goes for fermentation in special containers, and then is sent for processing.

There are two traditional methods for preparing wheat dough - dough (two-phase) and non-dough (single-phase). In this work, we consider a safe method of preparation.

With a safe method, all the raw materials provided for by the recipe are kneaded at once. The duration of fermentation of the dough is 3-4 hours. The paperless method is simple, it takes less time to prepare a bar, but at the same time the products are of worse quality and more yeast is consumed than in the paperless method.

The purpose of kneading is to obtain a uniform mass of dough with certain structural and mechanical properties. When kneading, physical-mechanical and colloidal processes occur simultaneously, which mutually affect each other. Colloidal processes, or swelling processes, are associated with the main components of the flour - proteins and starch. The proteins of wheat flour, absorbing moisture, increase sharply in volume and form an gluten frame, inside which there are swollen starch grains and shell particles. Sticking the particles into a solid mass resulting from mechanical mixing results in dough formation. However, excessive kneading can cause destruction of the already formed dough structure, which will lead to a deterioration in bread quality.

3.7 Dough fermentation

Fermentation of the dough covers the period of time of its kneading until it is divided into pieces. The purpose of fermentation is to loosen the dough, give it certain structural and mechanical properties necessary for subsequent operations, as well as the accumulation of substances that determine the taste and aroma of bread, its color.

Complex of processes simultaneously taking place at fermentation stage and mutually affecting each other is combined by common concept of dough maturation.

Maturation includes microbiological (alcohol and lactic acid fermentation), colloidal, physical and biochemical processes.

The intensity of all processes depends on the temperature. Optimum temperature for alcohol fermentation in a test of about

35 ° C, and 3540 ° C for lactic acid, therefore, an increase in the dough temperature entails an increase in acidity. In addition, with an increase in the temperature of the dough, biochemical processes increase in it, gluten weakens, its extensibility and vagueness increase.

The optimal fermentation temperature is 26-32 ° C. An elevated temperature can be recommended for making a dough of strong flour, the dough of weak should be cooked at a lower temperature. Thus, temperature is the main factor regulating the process of dough preparation.

3.8 Dough Cutting

Processing wheat dough includes dividing dough into pieces, rounding, preliminary proofing, forming dough blanks and final proofing.

Wheat dough due to its elasticity should undergo more intensive machining during processing than rye dough. Repeated processing of wheat dough is necessary to obtain a uniform structure in the whole mass of the piece, as a result of which bread is obtained with even fine porosity.

To obtain the same volumes of dough during fission, measuring pockets are used or pieces of dough of certain sizes are cut.

In order to obtain pieces of equal mass, it is essential that dough, uniform in density, be supplied to the dough-splitter of the machine. The main indicator of the quality of the test machine is the accuracy of the mass of the test pieces. It is allowed to deviate towards increase of unit weight of large (more than 200 g) article not more than 3% for one and 2.5% for 10 pcs of articles from the specified value. At the same time, it should be borne in mind that the mass of the dough blank should be more than the mass of the future product by the amount of losses during processing and baking (baking) and storing bread on the expedition (drying).

3.9 Rounding the test

The rounding of the dough pieces, i.e. the shape of the ball, is done on the rounding machine immediately after division, then the rounded pieces are delivered to the pre-proofing.

3.10 Dough proofing

Preliminary proofing - holding rounded wheat dough blanks at rest for 5-8 minutes.

When proofing, dough pieces increase in volume, improve the physical properties and structure of the dough. Preliminary proofing is usually carried out on belt conveyors laid along the final proofing cabinets at a level of 2.5-3 m from the floor of the workshop.

Moulding of articles is carried out on forming closing machines immediately after preliminary proofing. The products are given the shape characteristic of this grade of bread: a cylinder with blunt rounding at the ends.

Final proofing is necessary due to the fact that during molding carbon dioxide is almost completely displaced from the dough blanks, the porous structure of the dough is violated. To obtain bread with good porosity and a large volume yield, it is necessary that the dough pieces "fit," that is, increase in volume and acquire a uniform porous structure. For this purpose dough blanks are subjected to final proofing before baking. For wheat flour products, this is the second proofing after preliminary.

Unlike pre-proofing, which is carried out at the temperature and relative humidity maintained in the workshop, final proofing is carried out in special proofing cabinets at a temperature of 35-40 ° C and a relative humidity of 75-85%. It is very important that the products are not blown with air during proofing in order to avoid curling of the pieces and the formation of a compacted crust. The appearance of the crust is desirable because it will inhibit the increase in the volume of the articles during proofing and during the initial baking period and causes blasting and cracking on the surface of the finished articles.

The end of the proofing is usually set according to the appearance and volume of the pieces. The duration of proofing varies in a wide range - from 25 to

120 minutes depending mainly on the weight of the pieces and the dough formulation.

The smaller the weight of the piece, the longer the proofing .

3.11 Baking

The final part of bread preparation is baking. It is carried out in baking ovens of various designs. In industry, ovens with dead end and through (tunnel) baking chambers are used. In dead-end furnaces, with the help of automatic mounters, test blanks are placed on the pads of cradles suspended on the chains of the furnace conveyor. Cradles with blanks are moved by conveyor along bakery chamber. At the end of baking at the outlet of the oven, as a result of turning the cradle by 45 °, the finished products are unloaded onto a belt conveyor supplying them for laying. The furnace conveyor moves periodically, alternating the stop at the moment of loading the horseshoes with a new portion of dough pieces with movement. The time of complete rotation of the conveyor is equal to the duration of baking, which is controlled over a wide range (10-60 minutes) using a time relay.

Determination of bread readiness

The correct determination of bread readiness during the baking process is of great importance. The quality of bread depends on the correct determination of readiness: the thickness and color of the crust and the physical properties of the flesh - elasticity and dryness to the touch. Excessive baking time increases baking, reduces productivity, and causes fuel overspending. An objective indicator of the readiness of bread and bakery products is the temperature in the center of the flesh, which at the end of baking should be 96-97 ° C.

Conclusion

In this course project, a bakery project with a capacity of 424.8 kg/day was developed, the technological scheme for the production of high-grade wheat flour bar was justified, the range of products and the use of additives and enhancers were considered. Raw material reserves and storage areas have been calculated.

The main processes of batter production are kneading and fermentation of the recipe mixture-dough. When kneading, the components are mixed, the mixture is machined and saturated with air bubbles, moisture hydrolytically affects the dry components of the mixture, and a spongy dough frame is formed. Fermentation of the dough is caused by the vital activity of yeast, lactic acid and other bacteria. During fermentation, the test undergoes microbiological and enzymatic processes that change its physical properties. A capillary-porous structure is formed, held by an elastic-plastic skeleton, the pores of which are filled with gas consisting of carbon dioxide, water vapors, alcohol and other fermentation products. There is an accumulation of aromatic and taste substances that determine the consumer properties of bread.

In the graphic part of the project, production departments were arranged, equipment was placed; construction structures are selected; hardware and technology diagrams are compiled.

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