Тривалість основних етапів приготування рідкої опари, визначена непрямим методом

Abstract

Досліджено рідку опару, гетерогенну структуру, що складається з пшеничного борошна та води. Запропоновано непрямий метод визначення готовності напівфабрикату хлібопекарської промисловості безпосередньо під час його приготування. Для цього вимірювали вторинний крутний момент, що виникає на поверхні чаші, у якій готувався досліджуваний напівфабрикат. За характером зміни моменту було визначено основні етапи його готовності у вигляді конкретних часових інтервалів.

Unlike a lot of works, where the object of research is the finished product, our investigation were led during its preparation directly, which made the possibility to identify the specific values of time intervals, which can be divided into the process of mixing the liquid wheat sourdough, half-finished product of baking enterprises. Basically readiness of the semi-finished product is determined by distribution of the concentration of components throughout the volume of the bowl, but this method is very complicated and costly. The work presents an indirect method of determining the readiness of liquid sourdough. The method is based on the condition of equality of the torques. It is expressed in the form of equality of the torque applied to the semi-finished product during the motion of the rotor of the mixer and the moment of resistance at the walls and bottom of the cup. According to the study preparation process of sourdough can be divided into several stages. In a first stage the torque begins to increase at a very high speed. Duration of sourdough preparation makes up 12% of the total time. In the second phase, the torque reached its maximum begins to decrease at a rate twenty times less than on the first stage. The duration of this stage is about 28% of the time. Thereafter third stage takes 60% of whole time. At this stage, change interval of torque increase, which indicates the beginning of system counterweight and the end of its readiness. At the final stage sourdough acquires a dynamic state in which backward for the strength contacts between the particles of flour are destroyed and the largest of its turnover is realized with a minimum level of effective viscosity (lowest viscosity maximum destructed structure). The duration of this phase is defined by the time intervals between the account of the torque “T”. Thus, essential total time for the preparation of liquid sponge was about 200 seconds according to our process conditions.