Calculation of the heat treatment and freezing of bakery productswith filling

Bakery products are used on a daily basis. The quality of bakery products directly depends on the duration of baking. Today bread-baking enterprises have no direct guidelines on determining when the product is ready. Certain theoretical guidelines to determine the baking time depending on operating parameters would considerably improve both the baking itself and the quality of the end product. To date there have not been established any methods of calculating the time needed to bake such complex multi-layered food as bakery products with filling. This article features the methods of calculating the baking time when it comes to products with filling, e. g. buns. The inaccuracy of calculating the baking time within the experiment comes to 5-7 %. The suggested methods are general in nature and, therefore, can be applied for all kinds of symmetric multi-layer products. In recent years the market of bakery products has been reshaped, that is a new sector has entered the market, namely the production of frozen pastry of various recipes. It should be noted that to date fillings for bakery products contain numerous water binding additives of plant and animal origin, which results in increasing the share of the bound water in a filling, which in turn decreases (in some cases rather significantly) the cryoscopic temperature of a bakery product and, accordingly, reduces the time needed to freeze such a product. The existing schemes to calculate the freezing time do not take into account that this method leads to the increased consumption of energy needed to make such a product. The article presents the solution, which is the calculation of the freezing time of bakery products with filling considering the decreasing cryoscopic temperature of a filling of a bakery product, e. g. that of a bun. The inaccuracy of calculating the freezing time within the experiment comes to less then 8 %. The suggested methods are general in nature and, therefore, can be applied for all kinds of symmetric multi-layer products.