| 摘要 |
Process for the artificial drying of uncooked dough, in which the temperature of the dryer in the first phase after the commencement of drying is kept above 100 DEG C and, at the same time, the humidity of the dryer is regulated in such a manner that its lower value is at most 5%, but preferably from 2 to 4%, lower than the current relative equilibrium humidity of the drying uncooked dough, and then in a further, second phase, the temperature and the humidity of the air in the dryer are reduced together in such a manner that the lower value of the relative humidity becomes at most 8%, preferably from 4 to 8%, lower than the current relative equilibrium humidity of the drying uncooked dough. |
