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To the justification of the calculation of the heat conduction process in the dough piece

机译：对面团件中的导热过程计算的理由

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The main process that ensures the production of bread as a marketable product is the external thermal energy supply during baking. This process is accompanied by a complex physical phenomenon - moisture exchange between the dough-bread with the external environment and the steam-air environment of the baking chamber, as well as internal heat and mass transfer in the heated dough piece. At the same time, biochemical processes associated with the transformation of starch and proteins. Taking into account that the main factor realizing the efficiency and quality indicators of baked bread is heat exchange in the dough piece, in this article, taking into account the peculiarities of the dynamics of the heat transfer phenomenon, a quantitative analysis of the course of this process is carried out. In this work, in contrast to the results obtained by other researchers in the field of calculating the processes of heat treatment of food products, a quantitative analysis of the process is proposed based on a new methodological approach to the problem of physical and mathematical substantiation of the heat transfer process in a dough piece. That can be effectively used in the simulation of innovative samples of baking equipment.
机译：确保面包生产作为可销售产品的主要过程是烘焙过程中的外部热能供应。该过程伴随着具有外部环境的面团面包面包的复杂物理现象 - 水分交换和烘烤室的蒸汽空气环境，以及加热的面团件中的内部热量和质量传递。同时，与淀粉和蛋白质的转化相关的生化过程。考虑到实现烘焙面包效率和质量指标的主要因素是面团件中的热交换，在本文中，考虑到传热现象的动态的特性，对此过程的定量分析进程进行。在这项工作中，与其他研究人员获得的结果相比，计算食品的热处理过程的领域，基于一种新的方法论方法来提出了对物理和数学证实问题的方法面团件中的传热过程。可以有效地用于模拟烘焙设备的创新样本。

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