Method for controlling puffing of a snack food product
US4889733A · kind A · utility
90Cited by
5References
20Claims
0Family size
Inventors
Key dates
| Filing date | Dec 8, 1988 |
| Grant date | Dec 26, 1989 |
| Priority date | — |
| Expiry date | Dec 8, 2008 |
Classification
- Technology area (CPC Y)Emerging Cross-Sectional Technologies
- CPC primaryY10S426/808
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Dough pieces are dockered by a rotating flexible bristle brush to form dockering holes in the dough to prevent puffing during frying. The flexible bristles increase the point density of dockering holes in the dough while avoiding sticking or wrinkling of the dough during the dockering step.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.