Yanakov V. Justification for parameters and work performance of the periodic dough kneading machine.

The Object: dough mixing process and dough fermentation. The Purpose: lowering energy consumption and reducing time during the dough mixing and dough fermentation due to inventing a new mixing organ, which allows improving dough preparation process. The Methods: organoleptic, physical-chemical, biochemical, microbiological, structural-mechanical, mathematical modeling and simulation, mathematical probability and statistics. It Is Offered: efficient technological and constructive parameters for work conditions of the periodic dough mixing machine; a new calculation methodology to use for the mixing part of the periodic dough mixing machine; economic justifications and business calculations for bakeries. The Sphere of the use: low power bakeries, food production and manufacture facilities involved into baking industry and equipment manufacture, research laboratories and scientific enterprises, educational institutions and universities.