Method for controlling the temperature of edible dough during kneading step
US6503550B1 · kind B1 · utility
Assignee
Inventors
Key dates
| Filing date | Oct 23, 2000 |
| Grant date | Jan 7, 2003 |
| Priority date | — |
| Expiry date | Feb 2, 2021 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA21D8/025
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A method for controlling the temperature of edible dough to efficiently and promptly control the dough temperature without adversely affecting the working environments, to operate them for a long period of time, and to apply them to any type of a mixer. The method for controlling the temperature of the edible dough during a kneading step includes a step of kneading the edible dough. During the kneading of the edible dough, the method includes a step of introducing a predetermined amount of gas having a predetermined temperature and a predetermined humidity into a mixer. It is preferable that the gas for controlling the temperature of the edible dough has been prepared and kept in advance at a predetermined temperature and humidity, and is then introduced into the mixer on demand. It is also preferable that the gas is circulated and re-used without being discharged out of a system in which the mixer operates.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.