Heute morgen gabs im TV ein Bericht über ein Langwellenschnellbrot aus Wien.
Das wurde mit einem PWM-Generator mit ca. 6 kW Leistung bei 1000 Volt glutenfrei gebacken. Der Teig ging in 15s von 0 auf 100% auf und war nach wenigen Minuten fertig.
habs Papier gefunden: https://link.springer.com/article/10.1007/s11947-019-02324-9
The power supply generates rectangular bipolar direct-current pulses at a frequency of 12 kHz and a maximum voltage of 1000 V. The pulse width of the generated pulses is adjusted by the generator in the range of 10 to 40 μs in order to control the power.
in Periode umgerechnet komm ich auf 80µs ~ 12,5 kHz, aber 20µs sind 100 kHz ~ das ist doch Langwelle, nicht?
Der genaue Plan ist noch Raketenwissenschaft:
Buckwheat grains were obtained from Caj. Strobl Naturmühle GmbH (Linz-Ebelsberg, Austria) and ground at 12000 rpm in a pin mill (Fa. Pallmann Maschinenfabrik, PXL 18, Zweibrücken, Germany) for wholemeal flour production. For baking, compressed baker’s yeast (Hagold Hefe GmbH, Vienna, Austria), salt (Salinen Austria, Ebensee, Austria), and sugar (Agrana Vienna, Austria) were purchased from the local market. Gluten-free wheat starch was bought from Kröner Stärke (Ibbenbüren, Germany), while hydroxypropyl methylcellulose (HPMC; Metolose®, Shin Etsu Chemical Col, Ltd, Tokyo, Japan) was donated from HARKE Services GmbH (Muelheim an der Ruhr, Germany). Egg albumen and vegetable fat powder (REVEL®) were purchased from Enthoven-Bouwhuis Eiprodukten B.V. (Raalte, Netherlands) and Loders Croklaan B.V. (Wormerveer, Netherlands), respectively. The emulsifier was a mixture of 3 parts diacetyl tartaric acid ester of monoglyceride (Panodan-DATEM A2020, DuPont Nutrition and Health, Grindsted, Denmark) and 5 parts distilled monoglyceride (Dimodan PH 100, NS/B, DuPont Nutrition and Health, Grindsted, Denmark). All used reagents were of analytical grade and purchased from Sigma-Aldrich Co. (Steinheim, Germany).
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Leistung.jpg
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Leistung.jpg
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