Abstract

The article presents the results of research on the peculiarities of proofing and baking bakery products using a steam-convection oven for continuous proofing and baking. The aim of the work was to develop recommendations for setting parameters for production of bakery products in the steam-convection oven at continuous proofing of dough pieces and bakery products. For control samples baking the author used a proofing box for final proofing and a convection oven. The analysis of the structural and mechanical properties of crumb was made using device “Strukturometer-1”, and loss of weight after baking was measured using standard methods. Intensity and color uniformity of crust were determined applying an ingenious method using flatbed scanner. Automatic recorder monitored the temperature in the baking chamber and inside the baked dough pieces. To determine the changes in product volume and proportion of the formed crumb during baking process, an original optical method was used. As a result of the research the author determined that there is a dependence of the dynamics of baked dough pieces quality indicators on proofing and baking parameters. It is shown that the main differences are observed during the first baking period. The detected regularities are associated with smooth heating of the steam-convection oven baking chamber and high relative humidity of the medium at the beginning of baking process. When using a steam-convection oven, the crusts had uneven color which is obviously due to condensation of a large amount of moisture on the surface during the initial baking period and, consequently, different rates of heating of individual parts of the crust. By the moment when baking process was over control samples and developed samples had insufficient differences concerning structural, mechanical and physicochemical parameters. It was determined that in case of continuous proofing and baking in steam-convection oven it is necessary to extend the baking process and increase dough humidity compared to traditional baking method.

Keywords

Bread, bread making, steam-convection oven

REFERENCES

1. Davydenko N.I., Urzhumova A.I., Sheveleva G.I., Grigorʼeva R.Z. Vliyanie rezhimov i parametrov vypechki v parokonvektomate na kachestvo sdobnykh bulochnykh izdeliy [Effect of baking modes and optionsin a steam-convection oven on quality of buns]. Tekhnika i tekhnologiya pishchevykh proizvodstv [Food Processing: Techniques and Technology], 2017, vol. 44, no. 1, pp. 11–16.
2. Kirik I.M., Kirik A.V. Eksperimental’noye issledovaniye protsessa teplovoy obrabotki testovykh zagotovok v parokonvektomate [Experimental research on baked dough pieces thermal treatment in steam-convection oven]. Trudy Tavricheskogo gosudarstvennogo agrotekhnologicheskogo universiteta [Proceedings of Tavria State Agrotechnological University], 2012, no. 2, pp. 185–202.
3. Papasidero D., Manenti F., Pierucci S. Bread baking modeling: Coupling heat transfer and weight loss by the introduction of an explicit vaporization term. Journal of Food Engineering, 2015, vol. 147, pp. 79–88. https://doi.org/10.1016/j.jfoodeng.2014.09.031.
4. Nicolas V., Glouannec P., Ploteau J.-P., Salagnac P., Jury V. Experiment and multiphysic simulation of dough baking by convection, infrared radiation and direct conduction. International Journal of Thermal Sciences, 2017, vol. 115, pp. 65–78. https://doi.org/10.1016/j.ijthermalsci.2017.01.018.
5. Purlis E., Salvadori V.O. Modelling the browning of bread during baking. Food Research International, 2009, vol. 42, iss. 7, pp. 865–870. https://doi.org/10.1016/j.foodres.2009.03.007.
6. Purlis E. Optimal design of bread baking: Numerical investigation on combined convective and infrared heating. Journal of Food Engineering, 2014, vol. 137, pp. 39–50. https://doi.org/10.1016/j.jfoodeng.2014.03.033.
7. Romanov A.S., Martynenko N.S., Boger V.Yu. Ob”yektivnyye priznaki zaversheniya protsessa propekaniya myakisha khlebobulochnykh izdeliy [Objective signs of baked goods crumb baking process completion]. Khleboprodukty [Bread Products], 2011, no. 8, pp. 52–54.
8. Romanov A.S., Ilʼina O.A., Kraus S.V., Iunikhina V.S. Khleb i khlebobulochnyye izdeliya. Syr’ye, tekhnologii, assortiment [Bread and bakery products. Raw materials, technologies, product range]. Moscow: DeLi plyus Publ., 2016. 635 p.
9. Ponomareva E.I., Magomedov G.O., Zubkova E.V. Vybor ratsional’noy vlazhnosti testa dlya khlebobulochnogo izdeliya na patoke [Choice of dough rational humidity for bakery products with molasses]. Sbornik nauchnykh statey i dokladov II Mezhdunarodnoy nauchno-prakticheskoy konferentsii “Innovatsionnyye resheniya pri proizvodstve produktov pitaniya iz rastitelʼnogo syr’yaˮ [Collection of scientific articles and reports. II International applied research conference “Innovative solutions at food production using plant raw materials”]. Voronezh, 2016, pp. 220–223.
10. Markova Yu.V., Markov A.S., Romanov A.S. Razrabotka opticheskogo metoda opredeleniya ob”yema khlebobulochnykh izdeliy [Development of optical method for bakery products volume determination]. Materialy VI Mezhdunarodnoy nauchno-tekhnicheskoy konferentsii “Novoye v tekhnologii i tekhnike funktsional’nykh produktov pitaniya na osnove mediko-biologicheskikh vozzreniy” [Proceedings of the VI International science and technology conference “Innovations in technology and techniques of functional food production based on medical and biological considerations”]. Voronezh, 2017, pp. 1024–1025.