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1. 发明申请

US20140161951A1 METHOD FOR PRODUCING BREAD FROM AERATED DOUGH 审中-公开
标题翻译：用于生产来自有效DOUGH的乳杆菌的方法
公开(公告)号：US20140161951A1
公开(公告)日：2014-06-12
申请号：US14122778
申请日：2012-07-24
申请人： EBCEEB
发明人： Nikolay Vladimirovich Evseev
IPC分类号： A21D8/02
CPC分类号： A21D8/025 , A21C1/02 , A21C1/10 , A21C1/1445 , A21C5/00 , A21D6/00 , A21D8/02 , B01F7/00583 , B01F7/1605 , B01F7/161 , B01F13/1022
摘要： The components of the dough recipe are mixed in a dough mixing apparatus (2). The resulting dough is divided into portions, each of which is aerated to produce aerated dough. Mixing and aerating are performed by separate devices. Aeration is performed at a pressure no less than 0.3 MPa, and the pressure is then reduced to atmospheric at a controlled rate of 0.02-0.2 MPa/s. The lowering of pressure to atmospheric occurs either before or after the removal of the aeration device (6) from the dough. The aeration process is performed in baking molds (1), or in intermediate vessels (16), and the dough is subsequently transferred to the molds (1). The transfer occurs either into the molds (1) under atmospheric pressure, after lowering the pressure in the intermediate vessels (16) to atmospheric, or into the molds (1) under increased pressure, where the pressure is decreased to atmospheric after the transfer is completed. The claimed invention simplifies and increases the accuracy of dividing the dough into portions of a specified weight, enhances the quality of the aerated dough, reduces energy consumption and increases production efficiency.
摘要翻译：面团配方的组分在面团混合装置（2）中混合。将得到的面团分成几部分，每个部分被充气以产生充气面团。混合和充气由单独的装置进行。在不低于0.3MPa的压力下进行曝气，然后以0.02-0.2MPa / s的控制速度将压力降低至大气压。在将曝气装置（6）从生面团移出之前或之后，压力降低到大气。曝气过程在烘烤模具（1）或中间容器（16）中进行，随后将面团转移到模具（1）中。在大气压下将转移发生在模具（1）中，在中间容器（16）中的压力降低到大气压之后，或者在增加的压力下进入模具（1），其中压力在转移之后降低到大气压完成所要求保护的发明简化并提高将面团分成特定重量的部分的精度，提高充气面团的质量，降低能量消耗并提高生产效率。

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