| 摘要 |
baking industry. SUBSTANCE: method involves crushing grain in roll mill; wetting in wetting tank till swelling of grain components and grinding; producing starch-gluten suspension by repeatedly directing aqueous-grain mixture through centrifugal or vortex pump via closed loop to provide for separation of coat from endosperm, with mentioned suspension containing coat particles; separating coat particles by directing suspension through drum-type flow sieve; directing aqueous starch-gluten suspension into auger-type settling centrifuge and discharging coat particles into tailing vessel; separating portion of starch from starch-gluten suspension in low-speed mode operation (200-300 rev/min) of auger-type settling centrifuge; removing excessive water in high-speed operation mode (1,300-1,500 rev/min) of the same centrifuge; condensing suspension to moisture content of 35-40% with starch to gluten ratio of (7-7.7)-3-2.3); kneading dough while introducing components prescribed by receipt. Method allows expenses for producing dough to be reduced by using low-grade grain instead of flour as basic raw material, since price of flour is 80-90% higher than that of grain. Also, method allows high-quality dough with adjustable gluten content to be obtained. EFFECT: simplified method and improved quality of product. 1 dwg, 1 tbl
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