Method with an improved mixing cycle for preparing dough

Details Method with an improved mixing cycle for preparing dough Method with an improved mixing cycle for preparing dough

1976-11-22

1978-08-15

Yoncoskie, Robert A.

Food or edible material: processes, compositions, and products

Processes

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

426 19, 426549, A21D 802

Patent

active

041073410

ABSTRACT:
A method of preparing dough having an improved mixing cycle after the introduction of dough ingredients into a mechanical mixer where the mixing function takes place in a three sequential step operation, with the objective of improving heat removal and/or shortening mix time. A first predefined time interval is employed at a first select speed then a second mixing speed is employed in excess of the first speed for an interval of time in excess of the first interval and finally, the mixer operates at a speed less than the second speed, but not less than the first speed. The speed of rotation for the second time interval is always the greatest of the three speeds employed.

REFERENCES:
patent: 2869484 (1959-01-01), Patterson
patent: 3053666 (1962-09-01), Henika et al.
patent: 3219455 (1965-11-01), Dubois
patent: 3228772 (1966-01-01), Buddemeyer et al.
patent: 3429712 (1969-02-01), Turner

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