07. Shelekhov I.Yu. Description of a New Methodology for Baking Products from Wheat and Rye Flour by the Sour Dough Method

UDK 664.65.05

DOI: 10.15507/2658-4123.031.202102.291-303

Description of a New Methodology for Baking Products from Wheat and Rye Flour by the Sour Dough Method

Igor Yu. Shelekhov
Associate Professor of the Chair of Urban Construction and Economy of Institute of Architecture, Construction and Design, Irkutsk National Research Technical University (83 Lermontov St., Irkutsk 664074, Russian Federation), Cand.Sc. (Engineering), Researcher ID: V-3045-2017, ORCID: https://orcid.org/0000-0002-7677-3187, This email address is being protected from spambots. You need JavaScript enabled to view it.

Introduction. The article presents the results of a study of using various methods for thermal processing of bakery products. It is shown that the infrared method is one of the most promising methods of heat treatment. The analysis showed that when combining different methods of heat treatment, the products retain their consumer qualities and the time of the technological cycle is reduced. The author proposes to use the method of thermal processing in the fast food industry.
Materials and Methods. The subject of the study is a new method of thermal processing of bakery products made from wheat-rye flour using infrared radiation. For the study, a heating unit was manufactured in accordance with the patent for utility model No. 199820, where heating elements made using the grid-screen printing technology were installed; the performance of heating elements was controlled by a device with a PID controller of the TRM 148-T brand with an RS-485 interface.
Results. The article shows that this method can be used to create a uniform product heating. The results of studies on the control of temperature conditions for baking bread are presented. It has been shown that the time of baking bread decreased by more than 25%, while the consumer quality of the product did not change.
Discussion and Conclusion. The studies have shown that the use of the method for thermal processing opens up new opportunities for the fast food industry and other sectors of the national economy. The results of the study showed that together with a set of experimental data, this method will be possible to use in the individual sector and to carry out the intellectualization of the process of preparing various food products.

Keywords: infrared heating element, wheat and rye bread, heat treatment, uniform temperature field, fast food industry, consumer properties

Conflict of interest: The author declares no conflict of interest.

For citation: Shelekhov I.Yu. Description of a New Methodology for Baking Products from Wheat and Rye Flour by the Sour Dough Method. Inzhenerernyye tekhnologii i sistemy = Engineering Technologies and Systems. 2021; 31(2):291-303. DOI: https://doi.org/10.15507/2658-4123.031.202102.291-303

The author has read and approved the final manuscript.

Submitted 16.03.2021; approved after reviewing 15.04.2021;
accepted for publication 26.04.2021

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