| 摘要 |
FIELD: food industry.SUBSTANCE: one supplies dough in a gap between one pair of rollers rotating in opposite directions and obtains a thick dough ribbon at the gap outlet. After that, one imparts a constant shape to the ribbon in its cross section along the whole thick ribbon length between the rollers pairs. The obtained thick ribbon is passed through a gap of the next pair of rollers rotating in opposite directions; a thin ribbon with decreased cross section is obtained. In the zone between roller pairs gaps one performs arbitrary ribbon sagging, measures the ribbon sagging value and, depending on such value, decreases or increases the rate of the first rollers pair rotation. Between the two roller pairs gaps, one imparts an inclined position to the ribbon while the ribbon sagging (h) is performed within the range of (0.2-0.8)H, where H is the centre-to-centre distance between the first and the second roller pairs.EFFECT: invention allows to enhance the dough rolling quality and rate.3 dwg |
