Food or edible material: processes – compositions – and products – Processes – Treatment or preparation of farinaceous dough – batter – or...
Patent
1998-03-18
2000-03-21
Yeung, George C.
Food or edible material: processes, compositions, and products
Processes
Treatment or preparation of farinaceous dough, batter, or...
425371, 425364R, 426500, A21C 300, A21D 600
Patent
active
060399937
DESCRIPTION:
BRIEF SUMMARY
The invention relates to a device for forming a strand of dough from a relatively short dough body, comprising a first conveyor belt and a second conveyor belt, which are respectively provided with first and second dough contact faces facing each other, means for keeping the two dough contact faces spaced in order to define a transforming space for the dough body, and driving means for driving the conveyor belts. The invention also relates to a method for forming a strand of dough from the aforesaid dough body.
A device for forming a strand of dough is known, which comprises two conveyor belts, each of which is provided with a dough contact face and driving means. The dough contact faces of the conveyor belts facing each other are spaced at a distance d from each other and extend substantially parallel to each another. Both contact faces define a transforming space, in which an end of the interspace forms the intake space for the dough body, and the other end forms the discharge or issue end for the dough strand. When in action the lower conveyor belt is driven such that the dough contact face thereof moves continuously in one direction along the interspace and the upper conveyor belt is driven such that the dough contact face thereof moves along the interspace in the opposite direction. The lower conveyor belt is driven at a higher speed than the upper conveyor belt, When the dough body, the thickness of which is greater than the spacing between the conveyor belts, is placed on the moving dough contact face of the lower conveyor belt, it is fed to the interspace by this contact face. Having arrived there the dough body is subjected to rotation by the upper contact face moving in the opposite direction. On account of the difference i-n direction and size of the belt speeds, together with the pressure exerted by the contact faces, the dough body is formed into a round dough strand.
Practice has shown that already during formation and during further treatment a thus formed dough strand does not display a straight shape. When the dough strand falls off the conveyor belt, for example, which happens regularly in mechanical dough processing, for example when transferring to another conveyor belt, it assumes a .OMEGA.-shape. Such a shape is very undesirable for further processing into the final bread product.
It has been shown that a dough strand formed in this way is torsioned compared to the original material. With the known device a torque is exerted on the dough in the body during the passage of the latter through the interspace, this also being as a result of the diameter variation of the original material, the dough having considerable torsional stresses just before leaving the interspace as a consequence. At the moment that the dough strand leaves the interspace, these stresses are relieved at least to some extent, with the result that the strand of dough abandons the stretched shape. Because of the distortion of the cross sectional faces with regard to one another in the dough body, the structure of the dough is also adversely affected.
In addition it has been found that placing the dough body on the moving first conveyor belt can already entail deformations of the dough body and that because of the continuous drive of the conveyor belts the synchronisation with later treatment to the dough body is difficult to realize.
It is now an object of the invention to provide, among other things, a device and a method for forming modelled dough portions of, in particular, a relatively large length, the so-called dough strands, which stay almost straight during further treatment, and eventually supply an almost straight bread product, for instance a French loaf. An object of the invention is, moreover to provide a simple device and method with which a correct synchronisation with other dough treatments can be obtained in a cheap manner.
For this purpose the invention provides a device for forming a strand of dough from a relatively short dough body of the kind named in the preamble, characterized in that the drivin
REFERENCES:
patent: 3121406 (1964-02-01), Kiefaber
patent: 4767638 (1988-08-01), Uhrovic
patent: 5538414 (1996-07-01), Kobayashi et al.
Kaak, Johan Hendrik Bernard
Yeung George C.
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