Dough mixing for farinaceous foodstuff production
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United States of America Patent
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-
Jan 18, 1983
Grant Date -
N/A
app pub date -
May 16, 1980
filing date -
Sep 16, 1978
priority date (Note) -
Expired
status (Latency Note)
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Abstract
A method of mixing dough for the production of soft bread, in which the energy added during mixing is sufficient to determine the cell structure of the finished product, the dough requiring substantially no fermentation in bulk following mixing wherein the energy added in mixing is in excess of 15 watt hours per kilogram of the total dough ingredients. The temperature rise in the dough resulting from the energy input during the mixing step is controlled by passing a fluid coolant about the mixing chamber so that the temperature of the dough after mixing is within the range of 25.degree. C. to 35.degree. C.; and a vacuum is induced in the chamber during at least a portion of the mechanical mixing.
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