Document2Tehnologia de fabricare a piniiQHJUH vQ FRPSDUD LH FX FHD DOE 9 rzaru Adelina- Elena 3CuprinsCapitolul 1. Istoricul pinii...............................................................................................................41.1.Cele mai vechi pini............................................................................................................................41.1.XAAB]oA`vA'] A v]..........................................................................................................51.1.2.Pinile romanilor.........................................................................................................................51.1.3.Pinea galilor...............................................................................................................................81.2.Pinea n lume.....................................................................................................................................8Capitolul 0DWHULL SULPH L DX[LOLDUH......................................................................................10 'URMGLD GH SDQLILFD LH.......................................................................................................................11 ) LQD GH JUkX....................................................................................................................................14 $SD WHKQRORJLF ...............................................................................................................................172.4. Sarea.................................................................................................................................................18&DSLWROXO 7HKQRORJLD SDQLILFD LHi............................................................................................193.1. Procesul tehnologic de preparare a produselor de paniILFD LH..........................................................19XXXAC}u]A`vAZuoAZv} o }P]AAAA]v]]AoA]A]v]] A vP.................20 &RPSDUD LH vQWUH SURFHVXO WHKQRORJLF GH SUHSDUDUH D SkLQLL DOEH L FHO DO SkLQLL QHJUH....................21Capitolul 4. Exemple de etichete..................................................................................................324.1. Exemple de etichete ale SURGXVXOXL DOLPHQWDU SkLQH DOE.............................................................32XXAuoAA]ZAoA}o]Ao]uvA^]vAvP_.......................................................33Capitolul 5. Caracteristici nutritive..............................................................................................34&DSLWROXO $YDQWDMH L GH]DYDQWDMH DOH FRQVXPXOXL GH SkLQH DOE L QHDJU ...........35BIBLIOGRAFIE.................................................................................................................................364Capitolul 1. Istoricul pinii1.1.Cele mai vechi pini3ULPHOH SkLQL HUDX I FXWH GLQWU-XQ DPHVWHF GH I LQ VDX VS UWXU PDL JURVRODQ GHFHUHDOH DPHVWHFDW FX DS $OXDWXO HUD DSODWL]DW VXE IRUP GH OLSLLi copt prin diferite metode.Aceste pini din vechime erau de cele mai multe ori nedospite, fermentarea ntmplndu-se doarDFFLGHQWDO DWXQFL FkQG DOXDWXO HUD XLWDW PDL PXOW YUHPH vQDLQWH GH D IL FRSWEgiptenii DX vQFHSXW V GH]YROWH WHKQLFL GH EUXWULH SULQ secolul XXV .e.n. GRYDG VWkQGilustra LLOH GLQ GLIHULWH PRUPLQWH $OXDWXO HUD IUPkQWDW vQ FRSL OXQJL GLQ OXWi copt n formeconice. &RFD GLQ ILQ FHUQXW GH JUkX HPHU VDX RU] HUD GHVWXO GH OLFKLG FkW V SRDW IL WXUQDWn aceste forme ciudate. Formele erau anterior stivuitei SUHvQFO]LWH vQWU-un fel de cuptorprimitiv sau direct pe jar. Formele conice pline cu aluat erau apoi acoperite cu alte forme u ormai mari, a ezate cu baza n jos peste ele L DSRL SXVH OD ORF vQ FXSWRU VDX SULQWUH WFLXQL 1X HVWHIRDUWH FODU GDF HJLSWHQLL IRORVHDX vQ PRG LQWHQ ionat drojdia (ob LQXW GLQ EHUH SHQWUX D IDFHpini mai aerate. 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CaL vQ *UHFLD DQWLF i la romani, a existat mai ntiWHUFLXO GLQ FHUHDOH XVFDWH DSRL PDL JURDVHOH PD]D pinii nedospite ob inute dintr-un aluatDVHP Q WRU WHUFLXOXL 3ULPHOH SkLQL URPDQH HUDX I FXWH vQ FDV FRSWXOXL SkLQLL ILLQGX-L DVRFLDW RDXU QHJDWLY 'H-a lungul secolelor, puri WLL DX FRQWLQXDW V LQWHU]LF RIUDQGHOH GH SkLQH IDSW FHoglinde te concep ia LXGDLF GHVSUH LPSXULWDWHD DOXDWXOXL IHUPHQWDW&kQG SkLQHD D vQFHSXW V vQORFXLDVF PD]D FODVD GH URPDQL ERJD L D vQFHSXW V LQ VFODYL EUXWDUL &RSWXO SkLQLL GRVSLWH D HYROXDW GXS SURJUHVLD DPLQWLW i n cazul grecilor: n6W FLXQL SH R SOLW VXE un clopoti n sfr it ntr-XQ FXSWRU GH FUPLG Q 168 .e.n, exista la5RPD XQ IOX[ FRQVLGHUDELO GH DUWL]DQL EUXWDUL SLVWRUHV GH RULJLQH JUHDF (L HUDX i morari iSUHJ WHDX R SkLQH VXSHULRDU FHOHL I FXWH GH VFDOYLn 30 .e.n., pe timpul domniei lui Augustus, existau la Roma GH EUXWULL conduse degreci avnd asisten i gali. Acestor imigran L OL VH SHUPLVHVH vQF GH SH YUHPHD OXL NumaPompilius (753-673 .e.n.) V IRUPH]H XQ FROOHJLXP JKLOG SURIHVLRQDO GDU WUHEXLDX V VHVXSXQ XQRU regula LL GUDFRQLFH 'H SLOG ILXO XQXL EUXWDU QX SXWHD SUDFWLF QLFL R DOW PHVHULHGHFkW EUXW ULWXO &ROHJLXO HUD vQ SULPXO UkQG R RUJDQL]D LH FDUH JDUDQWD LQWHJULWDWHD SURIHVLRQDO iPRUDO D PHPEULORU V L ([LVWDX ULWXDOXUL GH LQL ierei alte ritualuri religioase practicate cuocazia ntrunirlor colegiului. De asemenea un sistem de paroleL VLPEROXUL FDUH HUD PHQLW V protejeze secretele comer ului cu pine. Membrii acestei asocia ii erau uni i printr-o maresolidaritate, bucurndu-se, n pofida retric iilor sociale, de demnitatea meseriei lor.Monumentul brutarului Eurysaces (Fig.2) (construit n jurul anilor 50-20 .e.n.) conine oIUL] LPSRUWDQW LOXVWUkQG HWDSHOH PHteugului, de la recoltatul grului, la vnzarea pinilor.*UkXO HUD P FLQDW vQWU-o uria PRDU GH SLDWU SXV vQ PLcare cu ajutorul cailor. Roata deSLDWU VH vQYkUWHD ]GURELQG ERDEHOH GH JUkX GH SHUHLL PRULL 'XS IU PkQWDUH SkLQLORU OH HUD GDW o form URWXQG DSRL HUDX FRDSWH vQWU-XQ FXSWRU GH FUPLG 6SUH GHRVHELUH GH *UHFLD XQGHsclavele se ocupau cel puLQ GH PRU ULWL GH IU PkQWDWXO DOXDWXOXL VH SRDWH REVHUYD F vQ FD]XOromanilor, toi cei implicaL vQ DFHVW SURFHV HUDX E UEDi.Cu excepia claselor foarte joase,IHPHLOH URPDQH QX I FHDX FXPS U WXULOOHL QX VH RFXSDX FX I FXWXO SkLQLL 1X H[LVWDX IHPHL vQcolegiul brutarilor, dei ele puteau fi membre n alte colegii, de exemplu cel al zarzavagiilor, alYkQ] WRULORU GH KDLQH VDX FKLDU DO crciumarilor.(http://mydailyjoys.com/franturi-din-istoria-painii/ )7Fig. 2- )UL] GLQ PRQXPHQWXO EUXWDUXOXL (XU\VDFHV(http://mydailyjoys.com/franturi-din-istoria-painii/)Pinea URPDQLORU HUDX GH RELFHL URWXQG SDUWHD GH VXV ILLQG PRGHODW vQ PXOWH IHOXULdiferite, aa cumL DOXDWXO HUD I FXW GLQ QHQXP UDWH FRPELQDLL GH I LQL 6LOLJLQHXV HUD I FXW dintr-R ILQ PDL ILQ GH JUkXL DYHD PLH]XO PRDOH ILLQG LXELW GH SDWULFLHQi. 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Familiari cu berea WRW GDWRULW JUHFLORU JDOLL DX FRQFHSXWFXUkQG LGHHD GH D IRORVL VSXPD IRUPDW OD VXSUDID a lichidului n proces de fermentare pentru aGRVSL SkLQHD 1XPDL HJLSWHQLORU OH PDL HUDX FXQRVFXWH OD YUHPHD UHVSHFWLY SURSULHW ile drojdieide bere. 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Procesul tehnologic de SUHSDUDUH D SURGXVHORU GH SDQLILFD LHProduVHOH GH SDQLILFD LH L IUDQ]HOULH RE LQXWH vQ SUHVHQW LQGXVWULDO SUH]LQW R PDUHdversitate, pentru fiecare aplicndu-se un procedeu tehnologic adecvat, ce cuprinde un ansambluGH ID]H L RSHUD LL vQ XUPD F URUD PDWHULLOH SULPH XWLOL]DWH OD IDEULFD LH VH WUDQVIRUP vQ SURGXVfin.203.1.1. &RPSDUD LH vQWUH VFKHPHOH WHKQRORJLFH GH SUHSDUDUH D SkLQLL DOEH L pinii negrePregtirePregtirematerii primematerii primeC}v]]}vSuspendare2vo]AAAAAAAAAA]}oAC}v]]}vAAAAAAAA^vAAAAAA2vo]AAAAAAAAAA]}oAAADozareDozareDozareDozareDozareDozareDozareDozare&uvAu]&uvAu]PreparareFermentare maiaPreparareFermentare maiaaluat&uvAoaluat&uvAoFermetare aluatFermentare aluatZ(uvZ(uvDivizareDivizarePrelucrarePremodelarePrelucrarePremodelarealuatRepaos intermediaraluatRepaos intermediarD}oAA(]voD}oA(]vo}]A(]vo}]A(]voC}v]]}vC}v]]}vCoacereCoacereCoacereCoacereSpoireSpoireDepozitareDepozitareFig.6-Schema WHKQRORJLF GH SUHSDUDUHFig.7- 6FKHPD WHKQRORJLF GH SUHSDUDUHa pinii albea pinii negre ) LQ DOE 000,480,550,650 Drojdie Sare PineDOE ) LQ QHDJU 1250,1350 Drojdie $S Sare PineQHDJU 213.2. &RPSDUD LH vQWUH Srocesul tehnologic de preparare a pinii albe L FHO DOpinii negrea). 3UHJWLUHa PDWHULLORU SULPH L DX[LOLDUH 3HQWUX RE LQHUHD SkLQLL DOEH GH R FDOLWDWH VXSHULRDU HVWH REOLJDWRULH SUHJ WLUHD PDWHULLORU prime (Tabelul 2) L DX[LOLDUH OD SDUDPHWULL FRQVDFUD L SHQWUX UHDOL]DUHD vQ EXQH FRQGL LL D produsului finit. 3HQWUX RE LQHUHD I LQLL DOEH VH IRORVHWH GRDU miezul bobului de gru.) LQD QHDJU VH SUHSDU IRORVLQG tot bobul de gru, nu numai miezuO FD OD I LQD DOE FLinclusiv FRDMD DFHVWXLD Q SOXV SHQWUX R SDUWH GLQ FRPSR]L LD SkLQLL VH IRORVHVF WUk H, de aceeaHVWH UHFRPDQGDW FD ILLQG GLHWHWLF 3UHJ Wirea I LQLL FRQVW n: -DPHVWHFDUHD ORWXULORU GH I LQ GH FDOLW L GLIHULWH tip 000, 480, 550, 650 conform SP 3127-95-I LQ DOE L WLS L FRQIRUP 63 -95- I LQ QHDJU SHQWUX RE LQHUHD XQHL PDVH FX SURSULHW L WHKQRORJLFH RPRJHQH VH IRORVHWH vQ FD]XO RE LQHULL SkLQLL DOEH R FDQWLWDWH GH I LQ FDUH QX WUHEXLH V GHS HDVF 35% GLQ YROXPXO FXYHL PDOD[RUXOXL LDU vQ FD]XO I LQLL QHJUH QX WUHEXLH V GHS HDVF 45% din volumul acestuia.-cernerea HVWH RSHUD LD SULQ FDUH VH vQGHSUWHD] HYHQWXDOHOH FRUSXUL VWULQH FH DX SWUXQV vQ ILQGXS P FLQDUH VIRUL KkUWLL DFKLL &HUQHUHD DUH FD VFRS L DHUDUHD L DIkQDUHD I LQLL SURFHVUHDOL]DW FX DMXWUXO FHUQ WRUXOXL GH I LQ (Fig.8) 5DGX 6WHOX D Fig.8-&HUQWRU GH ILQ(http://www.utilaj-alimentar.ro/117-cernator-faina)-vQF O]LUHD I LQLL SkQ OD WHPSHUDWXUH GH -20 C;03UHJ WLUHD apei tehnologice FRQVW vQ vQF O]LUHD DFHVWHLD SkQ OD WHPSHUDWXUD GH27-300C.3UHJ WLUHD suspensiei de drojdie NJ GH GURMGLH OD O DS 22 3UHJ WLUHD V ULL 6DUHD VH IRORVHWH QXPDL GL]ROYDW VXE IRUP GH VROX LH ILOWUDW DWkW vQ VFRSXO UHSDUWL] ULL XQLIRUPH vQ PDVD GH DOXDW FkW L SHQWUX HOLPLQDUHD LPSXULW LORUPLQHUDOH SH FDUH OH FRQ LQH XQHRULEmulgatorii PDWHULL DX[LOLDUH PUHVF HODVWLFLWDWHD LQL LDO D SkLQLL L UHGXF YLWH]DGH vQYHFKLUH D DFHVWHLD &D HPXOJDWRUL VH IRORVHVF OHFLWLQ IRVIDWLGHOH DVVRFLDWH PRQR- Ldigliceridele acizilor grasi superiori. (Radu 6WHOX D, 2011)Tabelul 2-&DQWLW L GH PDWHULL SULPH L DX[LOLDUH SHQWUX VRUWLPHQWHOH GH SkLQH DOE L QHDJU NJ0DWHULL SULPH L DX[LOLDUHPine QHDJU DOE ) LQ 100100 Drojdie0,6-0,70,9-1,0 Sare1,3-1,61,2-1,5 $S 58-6056 b) 3UHJ WLUHD DOXDWXOXL1. Dozarea materiilor prime L VHFXQGDUH VH IDFH SULQ FkQWULUH VDX PVXUDUH FRQIRUPUH HWHORU WHKQRORJLFH FX DMXWRUXO FkQWDUHORU VHPLDXWRPDWH VDX DXWRPDWH GXS FDUH DFHVWHD VHLQWURGXF vQ FXYOH PDOD[RDUHORU GHVWLQDWH IU PkQW ULL DOXDWXOXL2.)U PkQWDUHa aluatului HVWH ID]D WHKQRORJLF GH IDEULFDUH D SURGXVHORU GH SDQLILFD LHL SRDWH IL UHDOL]DW vQ GRX YDULDQWH Metoda indirectcRQVW vQ preparareamai nti aunor semifabricate LQWHUPHGLDUH QXPLWH SURVS WXU L PDLD FDUH IRORVHVF DSRL OD RE LQHUHD DOXDWXOXL SURSULX-zis. &kQG VH OXFUHD] GXS FLFOXO SURVS WXU maia DOXDW PHWRGD GH SUHSDUDUH VH QXPHWH WULID]LF, LDU FkQG VH DSOLF FLFOXO PDLD DOXDW DWXQFL PHWRGD VH QXPHWH ELID]LF. Prepararea aluatului SULQ PHWRGD LQGLUHFW VH DSOLF vQ H[FOXVLYLWDWH OD IDEULFDUHD SkLQLL FLFOXO vQ WUHL ID]H XWLOL]kQGX- VH vQ VSHFLDO OD SUHOXFUDUHD XQRU I LQXUL FX vQVXLUL LQIHULRDUH GH SDQLILFD LH OD IDEULFDUHD SkLQLL FX VHFDU SUHFXP L OD vQFHSXW GH OXFUX VDX GXS vQWUHUXSHUHD V SW PkQDO D SURGXF LHLMetoda GLUHFW PRQRID]LF FRQVW vQ SUHSDUDUHD DOXDWXOXL SULQ IUPkQWDUHDGHRGDW D vQWUHJLL FDQWLW L I LQ DS GURMGLH VDUH L DOWH PDWHULDO DX[LOLDUH3URFHVXO GH IU PkQWDUH D DOXDWXOXL WUHEXLH V VH GHVI RDUH DVWIHO vQFkW V VH RE LQ R PDV GH DOXDW RPRJHQ 5DGX 6WHOX D .Fig.9- 0DOD[RU VSLUDO FX FXY PRELO(http://utilajedepanificatie.wordpress.com)233URFHVHOH FDUH DX ORF vQ DOXDW vQ IU PkQWUH VXQW: OHJDUHD DSHL L PRGLILFDUHD SURWHLQHORULegarea apei n DOXDW UHSUH]LQW XQ SURFHV FRPSOH[ GHSLQ]kQG GH SURSULHW LOH FRORLGDOHDOH SURWHLQHORU L DPLGRQXOXL-SULQFLSDOLL FRPSRQHQ L DL I LQLL 3URWHLQHOH OHDJ DSD vQ FHD PDLPDUH SDUWH RVPRWLF % L LQ PLF SDUWH SULQ DEVRUE LH $SD OHJDW RVPRWLF SURYRDF XmflareaJOLDGLQHL L JOXWHQLQHL L WUHFHUHD ORU vQ VWDUH GH JOXWHQ SH FkQG DSD OHJDW SULQ DEVRUE LHIRUPHD] vQ MXUXO ODQ XULORU SURWHLFH DD-zisele pelicule de hidratare.$PLGRQXO OHDJ SULQFLSDO PDV D DSHL vQ JHQHUDO SULQ DGVRU LH vQ PLFURFDSLODUHModificarea proteinelor din aluat VH SURGXFH FD XUPDUH D PRGLILFULORU IL]LFH L FKLPLFHSH FDUH OH VXIHU vQ FXUVXO SURFHVXOXL GH IU PkQWDUH 3ULQ IU PkQWDUH VH PLFRUHD] FDQWLWDWHD GHJOXWHQ FH SRDWH IL VS ODW vQWUXFkW FD XUPDUH D DFWLXQLORU PHFDQLFH FUHWH FDQWLWDWHD GH SURWHLQeVROXELOH GHFL L D FHORUD FDUH IRUPHD] JOXWHQXO'XUDWD IU PkQW ULL HVWH GH - PLQXWH OD SURVS WXU - PLQXWH OD PDLD L -12 PLQXWH OD DOXDW vQ IXQF LH GH FDOLWDWHD I LQLL L WLSXO GH PDOD[RU Temperatura la care IHUPHQWD LD DUH ORF HVWH DFHHD OD FDUH VH SUHSDU VHPLIDEULFDWXO L DQXPH -30 & SHQWUX SURVS WXU L PDLDo L -32 C pentru aluat $FHDVWD VH YHULILF OD VIkULWXO IU PkQW ULL FX DMXWRUXO WHUPRPHWUXOXLo (Radu 6WHOX D 3.Fermentarea aluatului DUH FD VFRS RE LQHUHD XQXL DOXDW ELQH DIkQDW GLQ FDUH V UH]XOWHproduse cu volum bine dezvoltat DO FURU PLH] V ILH HODVWLF FX SRUL GHL XQLIRUPL -IHUPHQWD LD DOFRROLF -(VWH SURGXV GH drojdii GH SDQLILFD LH L FRQVW vQ transformarea monoglucidelor n CO2L DOFRRO FX GHJDMDUH GH F OGXU Acest lucru este posibil GDWRULW SUH]HQ HL vQ LQWHULRUXO FHOXOHORU GH GURMGLH D XQRU HQ]LPH *OXFLGHOH VWU EDW PHPEUDQDFHOXODU LS WUXQGvQLQWHULRUXOFHOXOHL$LFLHOHVXQWIHUPHQWDWH transformate n DOFRRO HWLOLF L &2 VXEVWDQ H FDUH LHV DSRL2GLQ FHOXOHOH GH GURMGLH L S WUXQG vQ PHGLXO DOXDWQPXO LUHD GURMGLORU DUH ORF vQ SURVS WXU L PDLD L HVWH LQIOXHQ DW GH GRL IDFWRUL-FRQFHQWUD LD GH GURMGLH- FX FkW FRQFHQWUD LD HVWH PDL PLF FX DWkW vQPXO LUHD DUH ORF PDLUDSLG SHQWUX R FRQFHQWUD LH GH FLUFD % GURMGLH vQPXO LUHD QX PDL DUH ORF-FRQVLVWHQ D SURVS WXULL L PDLHOHL- FX FkW FRQVLVWHQ D HVWH PDL PLF FX DWkW VXQW FUHDWHFRQGL LL PDL IDYRUDELOH SHQWUX vQPXO LUH 0RGRUDQ &RQVWDQ D )24Q SDUDOHO FX IHUPHQWD LD DOFRROLF GDWRULW DFWLYLW LL EDFWHULLORU ODFWLFH VL DFHWLF DX ORFIHUPHQWD LL VHFXQGDUH SUHFXP- IHUPHQWD LD lactic- cu formare de acid lactic FDUH vPEXQ W HWHFDOLW LOH IL]LFH DOH DOXDWXOXL VWLPXOkQG DFWLYLWDWHD L vQPXO LUHD GURMGLLORU-IHUPHQWD LD DFHWLF - VH IRUPHD] DFLG DFHW i c prin oxidareaDOFRROXOXL IRUPDW vQ DOXDW (VWH G XQ WRU GHRDUHFH FRQGXFH OD RE LQHUHD XQXL SWRGXF FX JXVW DFUXneplacut. (Modoran &RQVWDQ D, 2007)Tabelul 3-Durata medie de fermentare pentru prepararea aluatului (minute)Semifabricat'XUDWD IHUPHQW ULL SHQWUX VHPLIDEULFDWXO SUHSDUDW GLQ I LQ QHDJU I LQ DOE 3URVS WXU 210-240240-300 Maia120-140150-180 Aluat25-3540-60 Aciditatea VHPLIDEULFDWHORU OD VIkULWXO IHUPHQWULL HVWH XQXO GLQ SULQFLSDOLL IDFWRUL DLregimului n care s-D GHVIXUDW DFHDVW ID] D SURFHVXOXL WHKQRORJLF(Tabelul 4)Tabelul 4-Aciditatea semifabricatelor (grade)SemifabricatI LQ QHDJU I LQ DOE Maia5,5 - 6,52,5 - 3,5 Aluat4,5 - 5,52 - 3 c).Prelucrarea aluatului'XS SUHSDUDUH DOXDWXO HVWH VXSXV ID]HL GH SUHOXFUDUH FH FXSULQGH R VHULH GH ID]Htehnologice:-GLYL]DUH vQ EXF L-IHUPHQWDUH LQWHUPHGLDU SUHGRVSLUH-modelare;-IHUPHQWDUH ILQDO GRVSLUH 5DGX 6WHOX D 25Prin divizare DOXDWXO HVWH vPSU LW vQ EXF L GH GLIHULWH JUHXW L DFHDVW RSHUD LHrealizndu-VH ILH PDQXDO ILH PHFDQLF FX DMXWRUXO PDLQLORU GH GLYL]DWFig.10- 0DLQ GH GLYL]DW YROXPHWULFFig.11- 0DLQ GH GLYL]DW KLGUDXOLF(http://utilajedepanificatie.wordpress.com)Predospirea aluatului se realizeazAprin PHQ LQHUHD vQ VWDUH GH UHSDXV vQ FRQGL LLFRUHVSXQ] WRDUH GH PLFURFOLPDW D EXF LORU GH DOXDW vQWUH SURFHVXO GH GLYL]DUH L GRVSLUH.Durata predospirii este de 5-8 minute, ntr-R DWPRVIHU FRQGL LRQDW DYkQG WHPSHUDWXUDde circa 30 & L XPLGLWDWH UHODWLY GH %0Fig.12 Predospitor(http://utilajedepanificatie.wordpress.com)Modelarea aluatului. 2SHUD LD GH PRGHODUH SHUPLWH V VH RE LQ DWkW IRUPD HVWHWLF DSURGXVXOXL FkW L R VWUXFWXU XQLIRUP D PLH]XOXL SULQ HOLPLQDUHD JROXULORU PDUL IRUPDWH vQ WLPSXOIHUPHQWD LHL 3ULQ PRGHODUH SRULL H[LVWHQ L vQ EXF LOH GH DOXDW VH IUDJPHQWHD] LDU EXOHOe maride gaze se distrug, formndu-VH XQ QXPU VSRULW GH SRUL DVWIHl c structura SRUR]LW LL SkLQLL VHvPEXQ W HWH PXOW 5DGX 6WHOX D 26PkLQHD SRDWH DYHD IRUP URWXQG vPSOHWLW VDX DOXQJLW 0RGHODUHD IRDWH IL UHDOL]DWmanual sau mechanic, FD] vQ FDUH VH IRORVHVF GLIHULWH WLSXUL GH PDLQL GH URWXQMLW DOXQJLW VDXrulat.Fig.13- 0DLQ GH PRGHODW URWXQGFig.14-0DLQ GH PRGHODW DOXDW SH OXQJLPH(http://utilajedepanificatie.wordpress.com)'RVSLUHD ILQDO . Scopul principal al dospirii finale este acumularea de CO , care2FRQGL LRQHD] YROXPXO L VWUXFWXUD SRUR]LW LL SkLQLL DOEH 'RVSLUHD ILQDO WUHEXLH V VH GHVI RDUHntr-XQ PHGLX FDOG L XPHG 0RPHQWXO vQ FDUH DOXDWXO D DMXQV OD RSWLPXO GH IHUPHQWD LH VHVWDELOHWH DWkW SULQ YHULILF UL VHQ]RULDOH GH F WUH FRFDWRU VDX PDLVWUX GH IDEULFD LH FkW L ODODERUDWRU SULQ GHWHUPLQDUHD DFLGLW LL'RVSLUHD ILQDO D EXF LORU GH DOXDW VH UHDOL]HD] ILH SH UDVWHOH vQ FDPHUD VSHFLDO SHQWUXdospire, fie n dospitoare continue, pe cRQYHLHUH FX OHDJQH (Radu 6WHOX D Fig.15- Dospitor clasic(http://utilajedepanificatie.wordpress.com) 27Tabelul5-9DORULOH PHGLL DOH WLPSXOXL GH GRVSLUH ILQDOProdusulDurata de dospire (min) 3kLQH QHDJU GH L NJURWXQG 25 - 30 3kLQH DOE GH L NJURWXQG 45 - 50 d).Coacerea piniiOSHUD LL SUHPHUJDWRDUH FRDFHULLQDLQWH GH D LQWURGXFH EXF LOH GH DOXDW SH YDWUD FXSWRUXOXL SHQWUX FRDFHUH VH H[HFXW FkWHYD RSHUD LL SUHPHUJ WRDUH FDUH FRQVWDX vQ VSRLUHD FUHWHUHD L WDQ DUHD EXF LORU GH DOXDWUmezirea (spoirea) contribuie la formarea luciului cojii produselor, FkW L OD DPHOLRUDUHDHODVWLFLW LL VXSUDIH HL DOXDWXOXL PDL DOHV DWXQFL FkQG GRVSLUHD ILQDO V-D HIHFWXDW vQ DWPRVIHU LQVXILFLHQW XPHG VDX vQ FXUUHQW GH DHU FDUH D SURGXV XVFDUHD VXSUIH HL EXF LORU GH DOXDW8PH]LUHD VH H[HFXW PDQXDO FX R SHULH PRDOH vQPXLDW vQ DS vQ PRG XQLIRUP SH WRDW VXSUDID Daluatului.&UHWHUHD aluatului FRQVW vQ WLHUHD VXSHUILFLDO D EXF LORU GH DOXDW GRVSLW vQDLQWH GH D ILintroduse n cuptor.WDQ DUHD nainte de introducerea la cuptor are rolul de a marca pe fiecare produs unsimbol distinctiv al echipei care a fabricat produsul. (Radu 6WHOX D Coacerea propriu-]LVCoacerea produseORU GH SDQLILFD LH VH UHDOL]HD] OD XQ DQXPLW UHJLP GH WHPSHUDWXU LXPLGLWDWH FDUH WUHEXLH V DVLJXUH WUDQVIRUPDUHD RSWLP D Dluatului n produsul finit.5HJLPXO GH FRDFHUH vQ FXSWRDUH FX PDL PXOWH ]RQH WHUPLFH FXSULQGH XUP WRDUHOH ID]H-ID]D LQL LDO D FRDFHULL- VH UHDOL]HD] vQWU-XQ PHGLX GH YDSRUL FX R XPLGLWDWH UHODWLYmare (75-80% L OD R WHPSHUDWXU QX SUHD ULGLFDW -120 & 'HVIXUDUHD vQ FRQGL LL FkW PDL0EXQH D DFHVWHL ID]H SUHVXSXQH FRQGHQVDUHD XQHL FDQWLW L FkW PDL PDUL GH YDSRUL SH VXSUDID DEXF LL GH DOXDWQ DFHDVW ID] XPH]LUHD VXILFLHQW D FDPHUHL GH FRDFHUH L D VXSUDIH HL EXF LORU GH DOXDWIDYRUL]HD] IRUPDUHD XQHL SRMJKL H HODVWLFe OD VXSUDID D aluatului, care permite dezvoltareaYROXPXOXL SURGXVHORU RE LQHUHD IRUPHL FRUHFWH FRDM FRORUDW XQLIRUP L VXSUDID OXFLRDV 8PH]LUHD LQVXILFLHQW FRQGXFH OD IRUPDUHD UDSLG D FRMLL ULJLGH FDUH IUkQHD] FUHWHUHD vQvolum a produselor. 5DGX 6WHOX D 288PH]LUHD H[FHVLY RSUHWH IRUPDUHD FRMLL vQ WLPS XWLO DVWIHO JD]HOH IRUPDWH LHV SULQORFXULOH PDL SX LQ UH]LVWHQWH SURGXFkQG FU S WXUL OD VXSUDID D FRMLL-D GRXD ID] D FRDFHULL- DUH ORF OD R WHPSHUDWXU D FXSWRUXOXL GH -260 & L FRUHVSXQGH0momentului n care n FHQWUXO EXF LL GH DOXDW VH DWLQJH WHPSHUDWXUD GH -60 C.0-ID]D ILQDO D FRDFHULL- VH UHDOL]HD] OD R WHPSHUDWXU GH -200 C FkQG DUH ORF L0formarea aromei produselor.3HQWUX LQWURGXFHUHD SURGXVHORU vQ FXSWRU VH IRORVHWH ORSDWD GLQ OHPQ FDUH VH SUHVDU FXSX LQ I LQ SHQWUX FD EXF LOH GH DOXDW V QX VH OLSHDVF SH DFHVWHD )LHFDUH EXFDW GH DOXDW VH LDFX JULM GH SH SDQDFRG vQWRUFkQG-o cu partea care a foVW SH SkQ]D SDQDFRGXOXL vQ VXV L DH]kQG-oSH ORSDW XQGH VH SRWULYHWH FX PkQD IRUPD EXF LL DSRL VH VSRLHWH L HYHQWXDO VH FUHVWHD] VHWDQ HD] GXS FDUH ORSDWD VH DHD] FX JULM vQ FXSWRU 3ULQWU-R VPXFLWXU D ORSH LL EXF LOH VHDHD] SH YDtra cuptorului, formndu-se rnduri longitudinal, ncepnd din fund, nspre guraFXSWRUXOXL SkQ FH VH XPSOH YDWUD2E LQHUHD SURGXVXOXL ILQLW DUH ORF GDWRULW XQXL complex de procese (pocese fizico-chimice, coloidale, microbiologice) care se produc n bXFDWD GH DOXDW VXSXV FRDFHULL (Radu6WHOX D, 2007)Procese fizico-chimice:>vQF O]LUHD EXF LORU GH DOXDW se produce la temperature ridicate prin:- conductibilitate- GH OD YDWU OD VXSUDID D EXF LL GH DOXDW-UDGLD LH- GH OD EROWD L SHUH LL ODWHUDOL DL FDPHUHL GH FRDFHUH-FRQYHF LH- de la amestecul aer-abur;>PRGLILFDUHD XPLGLW LL DOXDWXOXL - are loc ca urmare a schimbului de umiditate cuFDPHUD GH FRDFHUH L D GHSODV ULL LQWHULRDUH D XPLGLW LL>brunificarea- nchiderea la culoare a cojii;>IRUPDUHD DURPHL L JXVWXOXL pinii- ca rezultat al producerii de aldehide, alcooliVXSHULRUL IXUIXURO GLDFHWLO L DOWL HVWHUL vQ XUPD IHUPHQWD LHLProcesele coloidale ce au loc n timpul coacerii sunt:>FRDJXODUHD VXEVWDQ HORU SURWHLFH ;>gelificarea amidonului.Procese microbiologice care au loc n aluat n decursul coacerii sunt legate de activitateamicroflorei de fermentare, care VH PRGLILF SH PVXUD vQFO]LULL EXF LL GH DOXDW29Procesul de coacere a pinii are loc n cuptoare speciale. (Modoran &RQVWDQ D, 2007)Tabelul 6-9DORUL PHGLL DOH WHPSHUDWXULL L GXUDWHL GH FRDFHUH D pinii albe L QHJUHTemperaturade coacere( C)0Durata de coacere (min) Cuptor deF U PLG CuptorDampfCuptormecanicCuptor tunel 3kLQH QHDJU GH NJ URWXQG 240-25035-4030-3530-3535-40 Pine DOE de NJ URWXQG 260-27035-4030-3530-3530-35 &ODVLILFDUHD FXSWRDUHORU VH IDFH GXS XUP WRDUHOH FULWHULL'XS SULQFLSLXO GH IXQF LRQDUH-cu IXQF LRQDUH SHULRGLF-FX IXQF LRQDUH FRQWLQX (Fig.16) FX OHDJ QH WXQHO FX EDQG Fig.16- &XSWRU WXQHO FX EDQG FX IXQF LRQDUH FRQWLQX(http://utilajedepanificatie.wordpress.com)'XS PRGXO GH vQF O]LUHD DO FDPHUHL GH FRDFHUH-FXSWRDUH FX vQF O]LUH GLUHFW cuptorul GH S PkQW (Fig 17);-FXSWRDUH FX vQF O]LUH LQGLUHFW cuptoare Dampf (Fig.18); 5DGX 6WHOX D 30Fig.17- &XSWRU GH SPkQWFig.18- Cuptor Dampf(http://utilajedepanificatie.wordpress.com)'XS IHOXO YHWUHL-FXSWRDUH FX YDWU IL[ (Fig.19);-FXSWRDUH FX YDWU PRELO (Fig.20).Fig.19- &XSWRU FX YDWU IL[Fig.20- &XSWRU FX YDWU PRELO(http://utilajedepanificatie.wordpress.com)e).6RUWDUHD L DPEDODUHD SkLQLL 3URGXVHOH FRDSWH VH FROHFWHD] FX DMXWRUXO EHQ]LORU GH WUDQVport sau folosind masa de UHFHS LH L VH VRUWHD] SHQWUX vQGHS UWDUHD FHORU FX GHIHFWH 6H DHD] DSRL vQ QDYHWH GLQ PVC F SWXLWH FX KkUtie de ambalaj de uz alimentar sau n rastele respectnd capacitatea acestora pentUX ILHFDUH VRUWLPHQW 1DYHWHOH L UDVWHOHOH UHSUH]LQW i ambalajul de transport al produselor F tre centrele de desfacere. Transportul navetelor n depozLW VH UHDOL]HD] cu ajutorul unor SODWIRUPH FDUH VH GHSODVHD] FX F rucioare rLGLF WRDUH FX F rucioare-liza sau cu benzi de trDQVSRUW $FHVWHD VH VWLYXLHVF vQ GHSR]LW DH]kQGX-se pe cte 6- UkQGXUL vQO LPH L VH SVWUHD] 31 vQ FRQGL LL GH VWULFW LJLHQ SkQ VH H[SHGLD] . Livrarea produselor se face cu mijloace de transport autorizDWH SHQWUX SURGXVH GH SDQLILFD LH vQ SHUIHFW VWDUH GH FXU enie. 1RUPHOH HXURSHQH LPSXQ SHQWUX VLJXUDQ D DOLPHQWDU DPEDODUHD SURGXVHORU GXS U FLUH Ambalarea pinii este QHFHVDU vQGHRVHEL OD VRUWLPHQWHOH GH SkLQH IHOLDW 5DGX 6WHOX D Fig.21- Feliator de pine(http://utilajedepanificatie.wordpress.com)f).Depozitarea L FRQVHUYDUHD SULQ IULJ D pinii3ULQ GHSR]LWDUH VH XUP UHWH-U FLUHD SURGXVHORU vQ FRQGL LLRSWLPH-S VWUDUHD FDOLW LL ORU SH R DQXPLW GXUDW ,QIOXHQ D WHPSHUDWXULL DVXSUD vQYHFKLULL SkLQLL D IRVW SXV vQ HYLGHQ GH PDL PXO LFHUFHW WRUL 6WXGLLOH HIHFWXDWH DX DU WDW F SkLQHD vL PHQ LQH SURVSH LPHD R SHULRDG vQGHOXQJDW GDF HVWH S VWUDW OD temperaturi mai mari de +60 C sau inferioare celor de -20...-30 C,00vQYHFKLUHD FHD PDL LQWHQV SURGXFkQGX-VH OD WHPSHUDWXUL FXSULQVH vQWUH L C.03 VWUDUHD SkLQLL vQ VWDUH SURDVS W SULQ GHSR]LWDUH OD WHPSHUDWXUL ULGLFDWH QX HVWH LQGLFDW GHRDUHFH LQWHUYLQH SURFHVXO GH XVFDUH FDUH PRGLILF JUHXWDWHD L SURSULHW LOH RUJDQROHSWLFH DOHPLH]XOXL L FRMLL (Radu 6WHOX D Fig.22- &DPHU IULJRULILF (http://utilajedepanificatie.wordpress.com) 32Capitolul 4. Exemple de etichete4.1. Exemple de etichete ale SURGXVXOXL DOLPHQWDU SkLQH DOEFig.23Fig.24Fig. 25(http://www.graphotekexpres.ro) 334.2. E a aa aFig.26Fig.27Fig.28(http://www.graphotekexpres.ro) 34Capitolul 5. Caracteristici nutritiveTebelul 7-$SRUWXO VXEVWDQ HORU PLQHUDOH GLQ SkLQHSortimentul de pine&RQ LQXWXO DSUR[LPDWLY vQ J SkLQH vQ PJ PCaFe SkLQH QHDJU (1350)7501019 SkLQH DOE (650)276663 Tabelul 8-3URSULHW L RUJDQROHSWLFH DOH pinii negreCaracteristici&RQGL LL GH DGPLVLELOLWDWH ASPECTEXTERIORProdus bine dezvoltat, cu forme specifice: rotund,RYDOOXQJ 6XSUDID D FXI U FUHVW WXUL COAJA6XSUDID D PDW OXFLRDV VDX vQIDLQDW CuloareEUXQ XQLIRUP UXPHQ 0,(=6(&,81(0LH] ELQH DIkQDW I UD DJORPHU UL GH I LQ HODVWLF FXpori uniformi $5203ODFXW GUST3O FXW FDUDFWHULVWLF Tabelul 9-3URSULHW L RUJDQROHSWLFH DOH pinii albeCaracteristici&RQGL LL GH DGPLVLELOLWDWH ASPECTEXTERIORProdus bine dezvoltat, cu forme specifice: rotund,RYDOOXQJ 6XSUDID D FXI U FUHVW WXUL COAJA6XSUDID D PDW OXFLRDV VDX vQIDLQDW &XORDUHgalben-DXULH XQLIRUP UXPHQ 0,(=6(&,81(0LH] ELQH DIkQDW I UD DJORPHU UL GH I LQ OHJDWVWUXFWXUDO GH FRDM HODVWLF FX SRUL ILQL $5203ODFXW GUST3O FXW FDUDFWHULVWLF (Leonte Mihai, 2000)35Capitolul 6. $YDQWDMH L GH]DYDQWDMH DOH FRQVXPXOXL GH SkLQH DOE L QHDJU3kLQHD DOE AVANTAJE:-FRQ LQH R FDQWLWDWH PLF GH JU VLPL VDWXUDWH L colesterol;-HVWH R VXUV EXQ GH WLDPLQD L DFLG IROLFDEZAVANTAJE:-FRQ LQH I LQD UDILQDW GH RELFHL FX PXO L DGLWLYL-DUH XQ FRQ LQXW VFD]XW GH YLWDPLQH DPLQRDDFL]L ILEUH L PLQHUDOH-FUHWH ULVFXO DSDUL LHL REH]LWD LL-SURGXFH FRQVWLSD LH PRGLILF IORUD LQWHVWLQDO LULW colonuO SURYRDF DFLGLWDWH-IDYRUL]HD] DSDUL LD GLDEHWXOXL ]DKDUDW FUHWH ULVFXO DSDUL LHL EROLORU GH ILFDW DO DOHUJLLORUalimentare;-FUHWH ULVFXO DSDUL LHL FDQFHUXOXL OD QLYHOXO WXEXOXL GLJHVWLY (Burluc Marian, 2007)3kLQHD QHDJU AVANTAJE:-DUH XQ FRQ LQXW PDUH GH YLWDPLQH ( % % % % % PLQHUDOH . &D 0J 3 L ILEUHalimentare;-IDFLOLWHD] GLJHVWLD-DMXW OD GHWR[LILHUHD RUJDQLVPXOXL SUHYLQH FDQFHUXO WXEXOXL GLJHVWLY FRPEDWH FRQVWLSD LD FROLWDEDORQDUHD L DMXW OD WUDWDUHD EROLORU GH SLHOH;-DUH HIHFWH SRVLWLYH vQ DIHF LXQLOH FDUGLRYDVFXODUH-DUH URO SUHYHQWLY L GH DPHOLRUDUH vQ FD]XO GLDEHWXOui zaharat.-ncetinHWH procesul GH OXDUH vQ JUHXWDWH FRQIHULQG VD LHWDWH-diminuHD] nivelul de FROHVWHURO SULQ FRQ LQXWXO GH ILEUHDEZAVANTAJE:-SRDWH IL FRORUDW DUWLILFLDO FX FDFDR PDO VDX FDUDPHO-SkLQHD FRORUDW DUWLILFLDO SRDWH GXFH OD DSDUL ia diabetului zaharat;-SUH]LQW DGLWLYL DOLPHQWDU FDUH IDYRUL]HD] DSDUL LD EROLORU GH ILFDW L SRW GD UHDF LL DOHUJLFH(Burluc Marian, 2007)36BIBLIOGRAFIEModoran &RQVWDQ D, 2007. THKQRORJLD PRUULWXOXL L SDQLILFD LHL, 9RO , (G 5LVRSULQW *DOD LBoboc Dan, 2000. Procesarea produselor agricole (G $6( %XFXUHWL;Burluc Marian, 2007. THKQRORJLD L FRQWUROXO FDOLW LL vQ LQGXVWULD SDQLILFD LHL, Ed. Zigotto,*DOD L;Leonte Mihai, 2000. BLRFKLPLD L WHKQRORJLD SDQLILFD LHL, Ed. Crigarux, Piatra-1HDP ;Radu 6WHOX D, 2011. THKQRORJLD GH SUHOXFUDUH D SURGXVHORU ILQRDVH (G 6DPLD ,DLhttp://mydailyjoys.com/franturi-din-istoria-painii/http://www.rotundaromaneasca.ro/istorie.htm lhttp://www.scrigroup.com/