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Introduction to the principle and function of vacuum dough mixing process

Introduction to the principle and function of vacuum dough mixing process

(Summary description)In the production process of noodle products, dough kneading is the first step and is directly related to the quality of noodle products. The process of kneading the dough first allows the raw material flour to absorb water to facilitate rolling and shaping in the subsequent processes; in addition, the process of kneading the dough also allows the raw material flour to fully absorb water so that the gluten in the flour forms a network structure. How much water the flour absorbs plays a decisive role in the quality of the flour products!

Introduction to the principle and function of vacuum dough mixing process

(Summary description)In the production process of noodle products, dough kneading is the first step and is directly related to the quality of noodle products. The process of kneading the dough first allows the raw material flour to absorb water to facilitate rolling and shaping in the subsequent processes; in addition, the process of kneading the dough also allows the raw material flour to fully absorb water so that the gluten in the flour forms a network structure. How much water the flour absorbs plays a decisive role in the quality of the flour products!

Information

  In the production process of noodle products, dough kneading is the first step and is directly related to the quality of noodle products. The process of kneading the dough first allows the raw material flour to absorb water to facilitate rolling and shaping in the subsequent processes; in addition, the process of kneading the dough also allows the raw material flour to fully absorb water so that the gluten in the flour forms a network structure. How much water the flour absorbs plays a decisive role in the quality of the flour products!

  1. Process principle:

  Vacuum dough kneading means kneading dough under vacuum and negative pressure. Wheat flour particles are mixed with water under negative pressure. Since there is no obstruction by air molecules, water can be absorbed more fully, quickly and evenly, thus promoting the full protein network structure of the dough. transformation, greatly improving the quality of flour products.

  2. Process function:

  ●Compared with common dough kneading techniques, the water content of the dough can be increased by 10-20%.

  ●The free water in the dough is reduced, making it less likely to stick to the roller during calendering; the dough particles are smaller, and the feeding is more uniform and smooth.

  ●Wheat flour particles absorb water evenly and fully, and the gluten network structure is fully formed, which can make the dough golden in color, and its density and strength are significantly improved, thus making the noodles delicious, smooth, chewy, and not mixed with soup (less dissolved matter).

  ●Vacuum dough mixing adopts two-stage two-speed mixing, high-speed water-powder mixing and low-speed kneading. Since the mixing time is shortened and there is no air resistance, it not only reduces power consumption, but also has significant energy saving and emission reduction effects, and can make the dough The temperature rise is reduced by about 5℃-10℃ to avoid protein denaturation and damage to the gluten network due to excessive dough temperature rise.

  3.Practical application:

  Our Yangzi Noodle Machine developed and produced a vacuum dough mixer in 2001 and obtained a national patent. In the past ten years, the HWJZ series vacuum dough mixer has formed more than ten specifications and models ranging from 25Kg/cylinder to 250 Kg/cylinder, with a cumulative production and sales of nearly a thousand sets. It has been used in many well-known noodle product manufacturers at home and abroad (such as Wan Chai Wharf, Si Nian Group, COFCO Group, etc.) are widely used.

  The HWJZ series vacuum dough mixer produced by our company can make the vacuum negative pressure in the mixing cylinder reach ≤-0.07Mpa within 30 seconds. It has a good vacuum mixing effect, greatly improves the taste and quality of noodle products, and reduces the cost. The skin breaking rate of quick-frozen products, and the dough made after vacuum kneading is significantly smaller, which can directly and continuously feed the calendering equipment. This will not only reduce labor intensity and the number of workers, but also greatly improve the efficiency of the entire line. production efficiency.

  When using other dough mixers, the dough is too large to directly feed the calendering equipment, so manual dough breaking and feeding are required.

  In addition, our company adopts a unique 180° turning design of the cylinder and PLC automatic program control of the entire process from feeding to discharging. The continuity, controllability and automation of the overall process have been fundamentally improved, and labor intensity has been greatly reduced. The number of people decreased significantly.

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