Rapid cycle breadmaker

• US 6,113,966 A
• Filed: 04/16/1998
• Issued: 09/05/2000
• Est. Priority Date: 04/16/1998
• Status: Expired due to Fees

• Current Assignee: West Bend Housewares LLC (Focus Products Group LLC)
• Original Assignee: West Bend Company LLC
• Inventors: Turchany, Joanne V., Belongia, David C.
• Primary Examiner(s): YEUNG, GEORGE CHAN PUI
• Application Number:
  US09/061,348
• Time in Patent Office: 873 Days
• Field of Search: 426/19, 426/27, 426/496, 426/504, 426/519, 426/523, 426/549, 99/326, 99/327, 99/331, 99/332, 99/335, 99/348, 99/484, 99/468, 99/486, 366/98, 366/145, 366/146, 366/314
• US Class Current: 426/496
• CPC Class Codes: A21B 7/005 in combination with mixing or kneading devices

Abstract

A rapid cycle household automatic breadmaker for producing bread has a total cycle time in the order of about one hour, including a kneading cycle of 10 minutes, a rise time cycle of twenty minutes and a baking cycle of thirty minutes. In producing a loaf of bread, the bread ingredients are preheated by hot water to a preheat temperature of about 49° C. to 54° C. and maintained at the preheat temperature for the duration of the kneading cycle and for at least a portion of the rise time. The bread dough is baked at a temperature of about 216° C. to 232° C. during the baking cycle.

Claims

1. A method for producing bread in a household automatic breadmaker from dough made from bread ingredients, the automatic breadmaker including an oven chamber having an associated heater, and a motor for driving at least one kneading bar, the method comprising the steps of:

introducing the bread ingredients into the oven chamber;

preheating the bread ingredients to a preheat temperature in a range of about 49°

C. to 54°

C.;

actuating the motor to drive the kneading bar for kneading the bread ingredients into the dough during a kneading cycle;

deactivating the motor at the end of the kneading cycle;

allowing the dough to rise during at least one rise time cycle; and

actuating the heater for heating the oven chamber for baking the bread at a bake temperature in a range of about 216°

C. to 232°

C. during a baking cycle, wherein the total duration of the preheating, kneading cycle, the rise time cycle and the baking cycle is about one hour.

2. The method according to claim 1, wherein the preheating of the bread ingredients is carried out during at least a portion of the kneading cycle.

3. The method according to claim 1, wherein the step of preheating the bread ingredients includes supplying a heated fluid to help preheat the dough to the preheat temperature during the kneading cycle, and further including the step of maintaining the preheat temperature for at least a portion of the rise time cycle.

4. The method according to claim 1, wherein the step of preheating the bread ingredients includes the further steps of supplying hot water to the dough for preheating the bread ingredients to the preheat temperature during the kneading cycle, and maintaining the dough at the preheat temperature for the duration of the rise time cycle.

5. The method according to claim 1, wherein the step of preheating the bread ingredients includes the further steps of activating the heater for preheating the bread ingredients to the preheat temperature during the kneading cycle, and maintaining the preheat temperature for the duration of the rise time cycle.

6. The method according to claim 1, including maintaining the preheat temperature at least 49°

C. for the duration of at least one of the kneading cycle and the duration of the rise time cycle.

7. The method according to claim 1, wherein the one of the bread ingredients is yeast, and including the step of maintaining the preheat temperature at least 5°

C. but no more than 30°

C. be low a kill temperature for the yeast.

8. The method according to claim 1, including limiting the duration of the rise time cycle to about 20 minutes.

9. The method according to claim 1, including limiting the duration of the kneading cycle to about 10 minutes.

10. The method according to claim 1, including limiting the duration of the baking cycle to about 30 minutes.

11. A method for producing bread in a household automatic breadmaker from dough made from bread ingredients, the automatic breadmaker having an oven chamber, a heater, and a motor for driving at least one kneading bar, said method comprising the steps of:

preheating the bread ingredients to a preheat temperature in a range of about 49°

C. to 54°

C.;

activating the motor for kneading the bread ingredients into the dough during a kneading cycle;

deactivating the motor at the end of the kneading cycle to allow the dough to rest;

fermenting the dough during at least one rise time cycle;

activating the heater for heating the oven chamber to a bake temperature in a range of about 216°

C. to 232°

C.;

baking the bread at the bake temperature for a baking cycle,

whereby the duration of the total cycle time for the automatic breadmaker is about 60 minutes.

12. The method according to claim 11, including continuing preheating the bread ingredients to the preheat temperature during the kneading cycle, and maintaining the preheat temperature for the duration of the rise time cycle.

13. The method according to claim 11, including limiting the duration of the rise time cycle to no more than 20 minutes.

14. The method according to claim 11, including limiting the duration of the kneading cycle to no more than 10 minutes.

15. The method according to claim 11, including limiting the duration of the baking cycle to no more than 30 minutes.

16. A method for producing bread in a household automatic breadmaker from dough made from bread ingredients, the automatic breadmaker having an oven chamber, a heater, and a motor for driving at least one kneading bar, said method comprising the steps of:

preheating the bread ingredients to a temperature in a range of about 49°

C. to 54°

C.;

activating the motor for kneading the dough during a kneading cycle of a duration of about 10 minutes;

deactivating the motor at the end of the kneading cycle to allow the dough to rest;

fermenting the dough during at least one rise time cycle of a duration of about 20 minutes;

activating the heater for heating the oven chamber to a bake temperature in a range of about 216°

C. to 232°

C.; and

baking the bread at the bake temperature for a baking cycle of a duration of about 30 minutes,

whereby the duration of the total cycle time for the automatic breadmaker is about 60 minutes.

17. A household automatic breadmaker for producing bread from dough made from bread ingredients, said automatic breadmaker comprising:

an oven chamber;

a bread pan removably positionable in the oven chamber;

an opening for introducing heated fluid into the bread pan for helping preheat the bread ingredients to a temperature in a range of about 49°

C. to 54°

C.;

at least one kneading bar for kneading the bread ingredients into the dough;

a motor for driving the kneading bar;

a heater for heating the oven chamber during a baking cycle; and

a controller for activating the motor during a kneading cycle and for deactivating the motor at the end of the kneading cycle;

the controller defining a rise time cycle during which the dough is allowed to rise;

the controller activating the heater for heating the oven chamber to a bake temperature in a range of about 216°

C. to 232°

C. for baking the bread at the bake temperature during a baking cycle; and

wherein the controller includes a timer for defining the duration of less than about 10 minutes for the kneading cycle, for defining a duration of less than about 20 minutes for the rise time cycle, and for defining a duration of less than about 30 minutes for the baking cycle, whereby the duration of the total cycle time for the automatic breadmaker is about 60 minutes.

18. The automatic breadmaker according to claim 17, further including a temperature sensing device for producing an output indicative of temperature of the oven chamber, the controller being responsive to the output for controlling the heater to maintain the oven chamber at the bake temperature in the range of about 216°

C. to 232°

C. during the baking cycle.

19. The automatic breadmaker according to claim 17, wherein the controller defines a kneading cycle during which the bread ingredients are maintained in the range of about 49°

C. to 54°

C.

20. A household automatic breadmaker for producing bread from bread ingredients, said automatic breadmaker comprising:

an oven chamber;

a bread pan removably positionable in the oven chamber;

an opening for introducing a heated fluid into the bread pan for preheating the bread ingredients to a temperature in the range of about 49°

C. to 54°

C.;

at least one kneading bar for kneading the dough;

a motor for driving the kneading bar;

a heater;

a controller for activating the motor during at least one kneading cycle, the controller deactivating the motor at the end of the kneading cycle to define a rise time cycle during which the dough is allowed to ferment, and the controller activating the heater for maintaining the dough at a rise temperature and heating the oven chamber to a bake temperature for baking the dough at the bake temperature during the baking cycle; and

a temperature sensing device for sensing the temperature of the oven chamber;

the controller being responsive to the temperature sensing device for maintaining the oven chamber at a temperature in the range of about 216°

C. to 232°

C. during the baking cycle;

wherein the controller includes a timer for defining the duration of the kneading cycle to be about 10 minutes, for defining the duration of the rise time cycle to be about 20 minutes, and for defining the duration of the baking cycle to be about 30 minutes, whereby the duration of the total cycle time for the automatic breadmaker is about 60 minutes.