Dough mixing for farinaceous foodstuff production
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United States of America Patent
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Jan 11, 1983
Grant Date -
N/A
app pub date -
Mar 26, 1980
filing date -
Sep 16, 1978
priority date (Note) -
Expired
status (Latency Note)
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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.
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