Food or edible material: processes – compositions – and products – Processes – Treatment or preparation of farinaceous dough – batter – or...
Patent
1989-01-25
1990-02-27
Czaja, Donald E.
Food or edible material: processes, compositions, and products
Processes
Treatment or preparation of farinaceous dough, batter, or...
426503, 426517, 425142, 425164, A21C 302
Patent
active
049044915
ABSTRACT:
A method is provided for producing dough for bread or pastry in which no excessive pressure is imparted to the dough. In this method kneaded dough is divided into dough portions, each portion is weighed, and the dough portions are placed to occupy a space proportional to the weight of each portion. By regulating the width and thickness of each portion, a dough strip having uniform dimensions is provided. Then shaped dough pieces are processed through cutting and shaping steps. The possibility of the gluten network being damaged by an excessive pressure is eliminated. Thus puffy and tasty bread or pastry made of such dough, and having an excellent quality, can be provided when the dough is baked.
REFERENCES:
patent: 4276317 (1981-06-01), Hayashi
patent: 4583930 (1986-04-01), Hayashi
patent: 4676727 (1987-06-01), Atwood
Ban Nobuo
Hayashi Torahiko
Morikawa Michio
Mugishima Hirobumi
Tashiro Yasunori
Czaja Donald E.
Gimlan Gideon
Pratt H.
Rheon Automatic Machinery Co. Ltd.
Shoup Guy W.
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