Abstract
The article presents the results of the development of a pilot model of a kneading machine with a volumetric-inertial working body and studies its influence on the quality of semi-finished products, finished products made of wheat and rye flour. Rational and optimal parameters of the dough kneading process are obtained due to the peculiarities of the biochemical and colloidal processes in wheat and rye dough. The efficiency of the design of the spherical tips of the kneading blades of the volumetric – inertial working body is proved, which allows for kneading up to 0.95 of the diameter of the inner surface of the bowl, while taking into account that S of the surface of the sphere is greater than S of the projection on the walls of the bowl.
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