| 摘要 |
FIELD: food industry. ^ SUBSTANCE: according to the method proposed dough production brew is prepared by continuous supply and mixing of flour and hot water in ratio from 1.0:1.0 to 1.0:1.2 with production of initial brewing mass with its following cooling and acidifying. Simultaneously continuous mixing is performed. Brewing mass is moving around plates in zones of kneading trough with following stages of gelatinisation, saccharification and fermentation. Extrusion homogenisation is the final stage along with plasticisation of brewing mass continuously going out of kneading trough by pumping of it under pressure through extrusion die calibrated orifice. Then ready-made fluid brew is supplied into dough kneading machine through cooled pipe. ^ EFFECT: proposed method allows to produce brew which ensures shape keeping of dough when added to it at limit moisture content, long keeping of initial freshness and great taste properties of bread crumb. ^ 2 cl, 2 dwg, 1 tbl |
