The technology of separate grain refining, electro-hydraulic grain milling, and electro contact baking of bakery products
Annotation
Bakery process is known to be time and energy consuming, and complex one. A technology of the process with the use of whole grain has been developed to intensify production process. All technological operations are carried out in a single unit. The idea behind the technology is the use of physical principles of forced grain segregation to for its refining followed by electro-hydraulic milling, as well as turbulent mixing of ingredients during electro contact baking. The originality of the technology is the use of physical effects of ultrasonic water, grain, and yeast suspension testament; the mixing of the ingredients at thermostatic pressure and under vibration, as well as electro contact baking, allowing to speed up the production process, to increase the quality of the finished product and its shelf-life, to save energy, and to reduce the operating personnel. The practical relevance of the proposed technology of separate grain refining, electro-hydraulic grain milling, and electro contact baking of bakery products is that is guarantees preserving the health–beneficial properties of grain on every technological step of production, as well as reducing the number of technological units used, the operating personnel, and production time of bakery products.
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