Food or edible material: processes – compositions – and products – Processes – Treatment or preparation of farinaceous dough – batter – or...
Patent
1995-08-23
1997-10-07
Yeung, George
Food or edible material: processes, compositions, and products
Processes
Treatment or preparation of farinaceous dough, batter, or...
99371, 99372, 99321, 426517, A21C 300, A21D 600
Patent
active
056745478
DESCRIPTION:
BRIEF SUMMARY
The invention relates to an apparatus for forming a strand of dough from a relatively short dough lump, comprising a first pressure member and a second pressure member, provided with facing first and second dough contact surfaces respectively, said second pressure member being a conveyor belt for transporting the dough lump along a transport direction, means for keeping the two dough contact surfaces spaced from each other in order to define a transforming space for the dough lump between them. The invention further relates to a method for forming a strand of dough from the aforementioned dough lump.
What is known is an apparatus for forming a strand of dough comprising (see FIG. 1) two belt conveyors 1, 2, each provided with a dough contact surface 3 and 4 respectively, and with driving means. The facing dough contact surfaces 3, 4 of the belt conveyors 1, 2 are spaced from each other at a distance d and are essentially parallel to each other. Both contact surfaces 3, 4 herein define an intermediate space extending from left to right (seen on FIG. 1), wherein-the left-hand end of the intermediate space forms the feeding space for the dough lump, and the right-hand end forms the discharge or exit end for the strand of dough. When operating, the lower belt conveyor 2 is driven in such a way that the contact surface 4 thereof moves along the intermediate space from left to right (direction B) and the belt conveyor 1 is driven in such a way that the contact surface 3 moves along the intermediate space from right to left (direction A). Belt conveyor 2 is herein driven at a greater speed than belt conveyor 1. When the dough lump 5, having a thickness which is greater than d, is placed on the left side on the contact surface 4, it is taken along into the intermediate space by the contact surface 4. Having arrived there, the dough lump is subjected to a rotation by the contact surface 3 which moves in opposite direction. Because of the difference in direction and magnitude of the belt speeds, together with the pressure exercised by the contact surfaces, the dough lump 5 is formed into a round strand of dough 6, depicted on the discharge end.
In practice it has become clear that a strand of dough which has thus been formed will already display a shape which is not straight during the transformation and further working. Thus, the strand of dough will, upon falling off the belt conveyor, which occurs regularly with the mechanical working of dough, for instance when it is transferred onto another belt conveyor, take on a .OMEGA.-shape. Such a shape is extremely undesirable for the further working into a final-bread product.
It has appeared that a strand of dough which has been formed in this way is twisted in relation to the basic material. Partly as a consequence of the variation in diameter of the basic material, a torsional force is applied to the dough in the lump in the known apparatus during passage thereof through the intermediate space, as a consequence of which the strand of dough has considerable torsional forces just prior to leaving the intermediate space. At the moment at which the strand of dough leaves the intermediate space, these forces are relaxed at least partially, a consequence being that the strand of dough abandons the stretched shape. The twisting of the cross-sectional surfaces in relation to each other in the dough body also disadvantageously affects the structure of the dough.
It is an object of the invention to provide an apparatus and a method for making modelled dough portions having, in particular, a relatively great length, the so-called strands of dough, which remain almost straight during further working and ultimately provide an almost straight bread product, for instance a French loaf.
To this end the invention provides an apparatus for forming a strand of dough as defined in the preamble, which is characterized by means for, during transport of the dough lump, reciprocating at least one of the dough contact surfaces, in a direction essentially parallel to the transport direction.
REFERENCES:
patent: 4464105 (1984-08-01), Voegtlin
patent: 4767638 (1988-08-01), Uhrovic
patent: 5059440 (1991-10-01), Hayashi
patent: 5330344 (1994-07-01), Konig
J.H. Kaak Holding B.V.
Yeung George
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