| 摘要 |
FIELD: food industry.SUBSTANCE: inventions group relates to bakery industry. The proofing method envisages dough pieces loading into the proofer, their maintenance and unloading, after having undergone proofing. Temperature and relative humidity are maintained by combined usage of steam humidification with humid steam and an ultrasonic installation generating water microdrops with diameter equal to 3-5 mcm that are supplied into the proofer operating zone by means of a blower via a system of pipelines enabling reduction of temperature in the proofer when it is too high. The device for proofing dough pieces contains a means for dough pieces relocation, a thermally insulated proofer with loading and unloading windows for the conveyor passage, heating elements arranged inside the proofer, steam humidification elements, circuits for regulation of the environment temperature and relative humidity, each of them containing a corresponding sensor and a valve. Apart from the steam humidification elements, an ultrasonic installation is used generating water microdrops with diameter equal to 3-5 mcm for humidification of dough pieces within the proofer operating zone.EFFECT: stabilisation of temperature and humidity conditions within the proofer operating zone and improvement of ready products quality.6 cl, 4 dwg |
