The process characteristics of vacuum and surface machine: 1 the application of vacuum technology and face, dough containing a large amount of water, generally at about 40%, compared with the common technology and surfacewater increase 10%~20%, can significantly improve the dough quality, promote the formation of protein structure networks. 2 vacuum and surfacetechnology can promote the wheat powder particles fast absorbing water permeable,greatly reducing the air barrier, which can increase the density of dough, the doughelasticity, uniform color, strong gluten strength, dough ripening conditions have been obviously improved. 3 vacuum and surface machine for mixing time is short, low speed, reduce the temperature rise of the dough, the dough temperatureis generally not more than 32 DEG C, rolling surface sticky roller. The actual effect of vacuum and surface technology in flour products in production (compared with ordinary and surface technology in the most obvious).
