公开(公告)号：US07147881B2

公开(公告)日：2006-12-12

申请号：US10420052

申请日：2003-04-17

申请人： Erik Hedemann Andersen ,  Anders Ekberg ,  Luis Roberto King

发明人： Erik Hedemann Andersen ,  Anders Ekberg ,  Luis Roberto King

IPC分类号： A21D8/02

CPC分类号： A21D13/40 ,  A21D6/001 ,  A21D8/02 ,  A21D10/00 ,  A21D13/04 ,  A21D13/043 ,  A21D13/047 ,  A21D13/10

摘要： A method for making a composite dough by preparing a wheat dough by mixing wheat flour, fat and water in a manner effective to form an homogeneous and cohesive gluten structure followed by sheeting the dough into a sheet; separately preparing a non-wheat dough by mixing a non-wheat flour and water to form a homogeneous mass of dough that is sufficiently cohesive to be subsequently handled; assembling the wheat dough with the non-wheat dough; and laminating the wheat and non-wheat doughs to form a composite dough.

摘要翻译： 一种制备复合面团的方法，通过以有效形成均匀且凝聚的麸质结构的方式混合小麦粉，脂肪和水，然后将面团压片成片来制备小麦面团; 通过混合非小麦面粉和水分别制备非小麦面团，以形成足够凝聚并随后处理的均匀团块; 用非小麦面团组装小麦面团; 并将小麦和非小麦面团层压以形成复合面团。