Dough mixing for farinaceous foodstuff production

Details Dough mixing for farinaceous foodstuff production Dough mixing for farinaceous foodstuff production

1983-04-21

1984-08-14

Penland, R. B.

Food or edible material: processes, compositions, and products

Processes

Treatment or preparation of farinaceous dough, batter, or...

426 19, 426524, 366 69, A21D 1308

Patent

active

044657005

ABSTRACT:
Dough mixing for the production of farinaceous foodstuffs, in which the energy added in mixing is sufficient to determine the cell structure. There are four essential conditions: the energy added in mixing is not less than 10 (and preferably not less than 15) watt hours per kilogram of the total ingredients; the mixer is cooled by passing a fluid through a jacket surrounding the mixing chamber, and at least some of the water ingredient required to make the dough is added part-way through the mixing process, and at least part of the mixing is carried out under vacuum conditions.

REFERENCES:
patent: 4368209 (1983-01-01), Tomlinson
patent: 4369193 (1983-01-01), Collins

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