| 摘要 |
FIELD: food products. ^ SUBSTANCE: methods involve preparing of sourdough, its handling on the pieces, layering dough pieces with dough temperature of 2832C into forms, proofing of dough pieces, its baking at 140280C and discharge of ready bread into forms. Forms are located in swinging trays, which are fixed movably in rows on the common endless conveyor of proofing-baking plant. After discharging ready bread from forms, swinging trays with forms are given for placing dough pieces into them with the help of the conveyor. On the way of the forms from the discharge area of the ready bread to the area of placing dough pieces into them, the forms are being cooled. The intensity of cooling is determined by certain correlation. Cooling and proving of baking products is performed at the device for cooling and proving. Feature of novelty consists in fact of optimization of ratio of flour mass and fluid used while bread preparation, as well as using of device for cooling and proving of baking products. The device is remarkable for compactness and high output due to constructional features. ^ EFFECT: baking products with high porosity of the crumb and with even texture, highly colored side surface and upper crust. ^ 29 cl, 7 dwg, 4 ex
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