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公开(公告)号：US5106636A
公开(公告)日：1992-04-21
申请号：US624180
申请日：1990-12-07
申请人： Nobuo Ban , Toshiichi Ozawa
发明人： Nobuo Ban , Toshiichi Ozawa
CPC分类号： G01N33/10
摘要： A method is provided of controlling the quality of dough during its processing, in which the physical properties of portions of a dough strip being continuously fed are automatically and continuously measured, to obtain the specific weight calculated from the dimensional and weight data, of each of the portions of the dough strip, so that the dimensional data and specific weight can be used for processing the dough mass and for formulating raw materials for the next lot to be produced, and in which method, based on the obtained specific weight, the thickness of a dough piece having a uniform top surface area to be stamped out by a puncher is automatically calculated by a computer and an additional stretching system adjusts the thickness of the dough strip, so that the weight of a stamped-out dough piece is automatically made uniform during the operation.
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公开(公告)号：US4904491A
公开(公告)日：1990-02-27
申请号：US302162
申请日：1989-01-25
CPC分类号： A21C3/02
摘要： A method is provided for producing dough for bread or pastry in which no excessive pressure is imparted to the dough. In this method kneaded dough is divided into dough portions, each portion is weighed, and the dough portions are placed to occupy a space proportional to the weight of each portion. By regulating the width and thickness of each portion, a dough strip having uniform dimensions is provided. Then shaped dough pieces are processed through cutting and shaping steps. The possibility of the gluten network being damaged by an excessive pressure is eliminated. Thus puffy and tasty bread or pastry made of such dough, and having an excellent quality, can be provided when the dough is baked.
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