Forecasting the development of technological processes for the leading equipment of a wheat flour bread production line

The bakery industry is one of the most historically significant, with a history dating back many hundreds of years. At the same time, it is also the most controversial, in which, along with automation and robotics, there is still a lot of manual labor, which negatively affects the entire industry. And in order to increase the competitiveness of this industry, it is necessary to modernize some technological stages of production and the entire technological process, which requires the introduction of automation and robotics both at individual stages of production and throughout the entire technological process. In addition, it is worth introducing science-based, resource-saving and environmental technologies. Scientific and technical forecasting has been carried out, which aims to analyze the feasibility of modernizing the design of the kneading machine. A "black box" model of the dough kneading stage was formed. For a more visual structuring and assessment of the significance of the parameters under consideration, the expert assessment method was applied, the results are presented in the form of a table of ranks. The study of the characteristics influencing the dough kneading operation was performed using four different parameters, among which were input and output parameters divided into control, controlled, perturbed and observed, and the technological process of dough kneading was performed in a dough mixing machine. The most significant factors in the process of kneading dough are: the humidity and temperature of the dough, the speed of rotation of the kneading body of the kneading machine, the volume of water for kneading. In addition, the modernization of the equipment of the kneading machine seems to be a rather promising direction for improving the efficiency of the dough kneading process.