DOUGH PROOFING METHOD AND APPARATUS

摘要

FIELD: food-processing industry. SUBSTANCE: method involves providing simultaneous and constant regulation of temperature within the range of 30-42 C and relative humidity within the range of 58-73% by automatic adjustment in integral-proportional mode during proofing. Apparatus has heat-insulated proof chamber 1 with door. Proof chamber incorporates heating members 13 and 21, steam-moistening members 24 and 25, humidity sensors 4 and temperature sensors 5. Heating members 13 and 21 and steam-moistening members 24 and 25 are uniformly distributed over the whole volume of proof chamber 1. Automatic temperature and relative humidity adjustment systems are disposed in casing 15. Each system has integral-proportional-differential unit whose input is connected to related sensor 4 and 5 and output - to valves 17 and 18. Doughs are held in proof chamber 1 at predetermined temperature and relative humidity conditions for predetermined time period set by mechanism 23. Proofed doughs are discharged through window 27 and transferred onto grid-type conveyor of oven. Method and apparatus allow bakery yield to be increased by over 10%. EFFECT: increased efficiency, improved quality of product and increased ergonomics. 11 cl, 5 dwgo