| 摘要 |
The invention relates to the food industry, in particular to its baking and flour-grinding branches. A method for carrying out a laboratory test baking of wheat bread consists in that the quantitative content of the prescribed components and water is determined, the wheat dough is kneaded and after it is matured, the forming and proving of dough portions and baking of the bread are effected. The parameters of each technological operation are monitored and the parameters of each technological operation are calculated on the basis of the parameters determined during monitoring. The optimal parameters for each technological operation are established. The passage from the previous to the next operation is effected at the point in time when the dough is ready in the preceeding operation, in accordance with the optimal parameters. |
