Особенности и свойства плоских хлебобулочных изделий — дизайн печей, энергопотребление и охрана окружающей среды: обзор

Плоский хлеб считается главным продуктом питания во всем мире и особенно хлеб балади в Египте и ближневосточном регионе. Сделан обзор наиболее распространенных видов плоского хлеба, производимых во всем мире, составов, используемых разрыхлителей, свойств и стран. Также представлены ингредиенты хлеба балади, рецептура, приготовление, реология теста, условия выпечки, а также физические характеристики, цветовые характеристики, сенсорная оценка, свежесть или замедление черствения хлеба. Плоский хлеб (хлеб балади) вырабатывается из раскатанного теста из пшеничной муки, хлорида натрия, воды и дрожжей, и часто подается свежеиспеченным и изготавливается как в пекарнях, так и в домашних условиях. Также рассматриваются основные характеристики печи для хлеба балади, такие как структура, конструкция, размеры, топливо, эмиссии, и её влияние на окружающую среду и потребление энергии. Распространенные спецификации и общий дизайн промышленной печи для хлеба балади в Египте, работающей в промышленном масштабе, представлены следующим образом: длина печи может быть более или менее 600 см в зависимости от доступного пространства здания пекарни. Также ширина печи может быть более или менее 90 см в зависимости от требуемого объема выпечки хлеба в час. Для «сохранения окружающей среды, минимизации теплопотерь, максимального повышения количества и качества продукции и обеспечения экономической видимости», разработчики печей должны определять размеры печи, выбирать конструкционные материалы и системы передачи, используя общую модель печи.

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