The influence of the intensity of kneading dough on qualitative characteristics of wheat bread

Reducing the cost of bakery products can be achieved by cutting long stages of dough preparation. Receiving the dough is carried out in kneading machines which on the basis of scientific research and production experience continuously improve and modernize. Developed and patented new design and technological scheme of kneading machine, allowing the regulation of electric load with varying the speed of kneading body, the angle of inclination and the number of installed kneading blades, their number has been used in a series of experiments. On the basis of experimental data, systematiza- tion and modeling of processes were performed. The model of the influence of technological and regime parameters of the mixer on the quality of finished product and the model repre- sentation of the variables: volume, mass, specific volume ofbread; the height, width and dimensional stability of bread; the weight of the recesses and the porosity of the bread has been developed. Rational constructive and technological and re- gime parameters of obtaining high-quality finished products correspond to the extremes of model representations of the processes of functioning kneading machine: the speed of the kneading body (90 min-1), the number of installed kneading blades (2 pieces), the angle of inclination-on installed knead- ing blades (60 deg...