Dough mixing for farinaceous foodstuff production

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

1980-03-26

1983-01-11

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Processes

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

426524, 426 19, 366 69, A21D 1308, A21C 100

Patent

active

043682090

ABSTRACT:
Dough mixing for the production of farinaceous footstuffs, 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 15 watt hours per kilogram of the total ingredients; the rate of energy input is such that the energy is added in not more than 7 minutes; the mixer is cooled by passing a fluid through a jacket surrounding the mixing chamber, and at least one of the sugar and fat ingredients are added part way through the mixing process.

REFERENCES:
patent: 995345 (1911-06-01), Gordon
patent: 2514301 (1950-07-01), Tenney
patent: 3033132 (1962-05-01), Duncan et al.
Pyler, Baking Science & Technology, vol. 2, Pub. by Siebel Pub. Co., Chicago, Ill., 1973, pp. 586-605 & 701-703.
Cereal Science Today, vol. 8, "The Chorleywood Process", Oxford et al., 10/63, pp. 265, 266, 268 & 270.

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