Open AccessMachine for magnetic treatment of water used in baking
Author(s) -
Galina Starodubtseva,
Svetlana Lyubaya,
Sh. Zh. Gabrielyan,
Elena Rubtsova,
O. S. Kopylova
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/488/1/012042
Subject(s) - process engineering , environmental science , pulp and paper industry , engineering
The quality of bakery products depends on properties of flour, water, and yeast. The most important factor in is quantity and quality of gluten, which depends on the gas-holding capacity of dough, and porosity, elasticity, and the volume of baked bread. The search for opportunities to improve quality of bakery products by affecting other components of dough, one of which is water is a relevant issue. Quantity and quality of water depend on the properties of dough and its products. Water is a solvent regulating intensity of enzymatic processes, both in yeast and in dough. Researchers and manufacturers expose water to various influences: degassing, heat treatment, ionization, sound processing and ultrasound. In recent years, the activation of natural water by electromagnetic fields has attracted attention of many researchers. The article presents a machine for electromagnetic treatment (EMF) of food solutions, in particular water used in baking. Due to some technical solutions, it was possible to reduce the heating temperature of water below 32 0 C, which is mandatory for kneading the dough. It can eliminate the ingress of toxic electrolysis products into the water. The machine can be easily assembled, disassembled and washed. It has an active component of power below similar devices used in heat power engineering. The machine can be used both in laboratory conditions and in industrial production.