HRP20020884A2 - Method for preparing dough without applying external energy - Google Patents

Description

The field of technology

Method of dough preparation without applying external energy (A 21 D 8/00)

Technical problem

The problem of preparing dough from wheat flour and water is solved.

State of the art

Until now, doughs were prepared using external energy through mixing and kneading. To our knowledge, no one prepares dough using this process, the invention is new, has an inventive level, and is industrially applicable.

Presentation of the essence of the invention (description of the technical solution)

The technical problem of dough preparation is solved by making the dough based only on the addition of water to the flour, using the aggregate properties of the proteins contained in the flour, without the use of mixers and kneaders. To prepare the dough according to this procedure, it is necessary to moisten each particle of flour with water, which is achieved by adding a larger amount of water compared to usual procedures and compared to flour. After all the flour particles have been moistened in this way, in order for their aggregation to occur, the excess water must be removed by passing it through filter paper and a sieve, after which the dough will spontaneously form. In this way, dough with different properties is formed compared to dough prepared from the same flour using mixing and kneading, which opens up the possibility of preparing dough with precisely defined properties.

Description of the drawing

The flour is added to the filter paper on the sieve and distributed evenly in a thin layer of up to 1 cm. After that, water is added to the flour in excess. The ratio of flour: water can be 1:2 to 1:10, and the optimum depends on the quality of the flour. Then the water is passed through the filter paper (stage 1). After the water has passed through the flour, filter paper and sieve, the filter paper with still moist dough is removed from the sieve. Then the still wet dough is covered with another filter paper to remove excess water (phase 2). After the excess water has been transferred to the filter papers, a dough is left between them (phase 3).

A detailed description of how to achieve it

The process of dough preparation without applying external energy is industrially applicable for certain flour-based products. It does not require mixers, kneaders or dough dividers for its application. The dough can be prepared directly in the desired form and baked as such. In addition, it is possible to combine this preparation with the standard preparation, whereby dough of a wide spectrum of quality would be obtained.

Claims (3)

1. The process of preparing the dough without applying external energy characterized by the fact that the preparation of the dough without mixing and kneading is based only on the addition of water to the flour, using the aggregate properties of the proteins contained in the flour, without the use of mixers and kneaders. 2. The process of preparing the dough without the application of external energy according to claim 1, characterized by the fact that the process of preparing the dough is realized by adding excess water in a ratio of 1:2 to 1:10, depending on the quality of the flour. 3. The process of preparing the dough without applying external energy according to claim 2, characterized by the fact that it takes place in three phases, namely: a) in the first stage, the flour is distributed on the filter paper that is on the sieve, evenly in a thin layer up to 1 cm, after that water is added to the flour in excess, and it passes through the filter paper; b) in the second phase, after the water has passed through the flour, filter paper and sieve, the filter paper with the still moist dough is removed from the sieve and the still moist dough is covered with another filter paper to remove excess water; c) in the third phase, the formed dough remains after the excess water has been transferred to the filter papers.