Authors

The technology of separate grain refining, electro-hydraulic grain milling, and electro contact baking of bakery products

DOI: 10.17586/1606‑4313‑2020‑19‑3-64-69
UDC 664

The technology of separate grain refining, electro-hydraulic grain milling, and electro contact baking of bakery products

Yermoshin Nikolay A., Romanchikov S.A. , Nikolyuk Olga I.

For citation: Yermoshin N. A., Romanchikov S. A., Nikolyuk O. I. The technology of separate grain refining, electro-hydraulic grain milling, and electro contact baking of bakery products. Vestnik Mezhdunarodnoi akademii kholoda. 2020. No 3. p. 64-69.

Abstract
Bakery process is known to be time and energy consuming, and complex one. A technology of the process with the use of whole grain has been developed to intensify production process. All technological operations are carried out in a single unit. The idea behind the technology is the use of physical principles of forced grain segregation to for its refining followed by electro-hydraulic milling, as well as turbulent mixing of ingredients during electro contact baking. The originality of the technology is the use of physical effects of ultrasonic water, grain, and yeast suspension testament; the mixing of the ingredients at thermostatic pressure and under vibration, as well as electro contact baking, allowing to speed up the production process, to increase the quality of the finished product and its shelf-life, to save energy, and to reduce the operating personnel. The practical relevance of the proposed technology of separate grain refining, electro-hydraulic grain milling, and electro contact baking of bakery products is that is guarantees preserving the health–beneficial properties of grain on every technological step of production, as well as reducing the number of technological units used, the operating personnel, and production time of bakery products.

Keywords: grain, separate refining, grain milling, electro contact baking, bakery products.

All references

1. Patent 2645219 Russian Federation, IPC A21V7 / 00, Bakery oven for the production of whole grain bread / Romanchikov S. A. (RU), Tarasov S. N. (RU); applicant and patent holder of LLC "Spetstekhmash" (RU). no. 2016150237, application 20.12.2016, publ. 19.02.2018. bul. no. 5. (in Russian)

2. Patent 166850 Russian Federation, IPC A21B 7/00, Device for baking grain bread / Sychev A. A. (RU), Romanchikov S. A. (RU), Pakhomov V. I. (RU), Tselykovskikh A. A. (RU); applicant and patentee of FGKVOU vamto (RU). no. 2016112198/13, application 31.03.2016. publ. 10.12.2016. Byul. no. 34. (in Russian)

3. Yermoshin N.A., Romanchikov S.A. Improving the production of bread products for groups of troops (forces) in special conditions. Military thought. 2018. no. 3. Pp. 19-26. (in Russian)

4. Romanchikov S. A. Technical solutions for the production of whole grain bread. Bread products. 2018. No. 9. Pp. 41-45. (in Russian)

5. Verboloz E.I., Loza A.A. Estimation of values of technological parameters of electrohydraulic influence on grain product by numerical methods. Bulletin of the Voronezh state University of engineering technologies. 2017. No. 2. T. 79. P. 68-72. (in Russian)

6. Chernykh V.Ya., Labutina N.V., Krikunova L.N. and Spirin R.I. Development of grain bread technology based on IR processing of wheat grain. Materials of the scientific and technical conference "technologies of living systems". Moscow: MGUPP, 2004, Pp. 12-16. (in Russian)

7. Alekseev G.V., Basheva E.P., Derkanosova A. A. Possible directions of computer modeling and design of technological machines and equipment for food production. Bulletin of the Voronezh state University of engineering technologies. 2015. No. 4 (66). Pp. 22-27. (in Russian)

8. Alekseev G.V., Sergacheva E.S., LEU A.G., Goncharov M.V. Evaluation of the performance of new shell-type working bodies for cleaning and grinding food raw materials. Bulletin of the Murmansk State Technical University. 2017. T. 20. No. 3. Pp. 533 to 540. (in Russian)

9. Zlobin L.A. Optimization of technological processes of bakery production. Moscow: Agropromizdat, 1987. 200 p. (in Russian)

10. Savelev A.P., Alekseev G.V., Nikolyuk O.I. Expanding the range of bakery products resource-saving baking process. Polzunovskii Herald. 2018. no. 2. Pp. 65-68. (in Russian)

11. Alekseev G.V., Titova N.E., Savelev A.P., Nikolyuk O.I. Construction of energy- and resource-saving baking chamber. Bread products. 2018. no. 9. Pp. 55-58.(in Russian)

Read the full article