Method for processing bread dough

• US 4,276,317 A
• Filed: 04/16/1979
• Issued: 06/30/1981
• Est. Priority Date: 02/25/1974
• Status: Expired due to Term

• Current Assignee: Rheon Automatic Machinery Company Limited
• Original Assignee: Torahiko Hayashi
• Inventors: Hayashi, Torahiko
• Primary Examiner(s): Corbin, Arthur L.
• Application Number:
  US06/030,015
• Time in Patent Office: 806 Days
• Field of Search: 426/18, 426/19, 426/27, 426/549, 426/496, 426/500, 426/501, 426/502, 426/503, 426/512, 426/517, 426/518, 264/241, 264/288, 264/291, 425/335, 425/337, 425/371, 425/372, 425/373, 425/101, 425/230, 425/232, 425/320, 425/315, 425/363, 425/455 R, 425/DIG. 53
• US Class Current: 426/501
• CPC Class Codes: A21C 3/027 with multiple rollers moving in a closed loop, e.g. in an orbital path; Planetary roller systems
• CPC Class Codes: A21C 5/00 Dough-dividing machines
• CPC Class Codes: A21C 9/04 Apparatus for spreading granular material on, or sweeping or coating the surfaces of, pieces or sheets of dough coating baked articles A21C15/002

Abstract

A method for the shaping and cutting of bread dough which forms the dough into a strip, stretches the dough by applying pulling forces to said strip, cuts the dough and overlaps the dough.

Claims

1. A method of producing bread dough comprising:

(a) forming the dough into a strip;

(b) placing said strip on a moving conveyor belt constituting the first in a series of conveyor belts;

(c) applying pulling forces to said strip by moving each of said belts in said series at a speed faster than the adjacent upstream conveyor belt while simultaneously applying repeated compressive forces to said strip and avoiding flattening of the dough by vertical downward pressure while said dough is being pulled by said series of conveyor belts to aid in reducing said strip to a thickness of from about 1 mm to about 4 mm without damaging the gluten tissue of the dough said compressive forces being applied by a plurality of rollers rotatably moving in an endless roller path extending over each of said conveyor belts so as to roll along said strip in the same direction of travel as said conveyor belts;

(d) subsequently cutting said strip into lengths; and

(e) forming layered masses of said dough from said lengths.

2. A method according to claim 1, further comprising the step of limiting the contraction of said strip, after it passes said rollers, by passing the strip under a roller rotating at a speed whereby the peripheral surface thereof moves at substantially the same speed as said strip.

3. A method according to claim 1, wherein said layered masses are formed by rolling said lengths into respective substantially cylindrical bodies.