Dough mixing for farinaceous foodstuff production
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United States of America Patent
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Aug 14, 1984
Grant Date -
N/A
app pub date -
Apr 21, 1983
filing date -
Apr 21, 1983
priority date (Note) -
Expired
status (Latency Note)
Importance
Abstract
Dough mixing for the production of farinaceous foodstuffs, 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 10 (and preferably not less than 15) watt hours per kilogram of the total ingredients; the mixer is cooled by passing a fluid through a jacket surrounding the mixing chamber, and at least some of the water ingredient required to make the dough is added part-way through the mixing process, and at least part of the mixing is carried out under vacuum conditions.
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