A STUDY OF TECHNOLOGICAL MODES OF PRODUCTION OF BREAD AND PASTRY PRODUCTS
2021
Fedotov V.A. (Orenburg State University) | Berestova A.V. (Orenburg State University)
The article examines the methods of heating a dough piece when baking bakery and pastry (gingerbread) products in ovenswith combined heating (infrared and high-frequency). The authors determine optimal technological characteristics (wavelength)of infrared radiation during the heating of test samples. Judging by the maximum depth of penetration of infrared radiation, theresearch concludes that the maximum intensification of the heating of the dough in furnaces occurs at a wavelength of ~1 nm.At the same time, the duration of baking pastry with the help of infrared emitters, compared with conventional baking with hotair, is reduced by 20-50% when baking cakes, pies and cookies, and by 30-40% when baking cupcakes.
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