TH30640B - Equipment and methods for beating and belt rolling of dough ingredients. - Google Patents

Abstract

DC60 (08/09/46) Typically, wrinkles can occur on the surface of bread dough conveyor belts, depending on the properties of the bread dough mixture, mechanical conditions, etc., and the gluten structure in the bread dough conveyor belt may be damaged when the belt is stretched or rolled while air bubbles are retained in the surface layer. For the solution to these problems, this invention provides a method for beating and rolling the fermented bread dough conveyor belt to release fermentation gases in the bread dough conveyor belt, which consists of beating and rolling the bread dough conveyor belt conveyed on conveyor rollers and rolling rollers by a number of rolling rollers moving continuously from the origin to the end on the bread dough conveyor belt. Typically, wrinkles can occur on the surface of the bread dough conveyor belt, depending on the properties of the bread dough mixture, mechanical conditions, etc., and the gluten structure in the bread dough conveyor belt may be damaged when the belt is stretched or rolled while air bubbles are retained in the surface layer. For the solution to these problems, this invention provides a method for beating and rolling the bread dough conveyor belt to release fermentation gases in the bread dough conveyor belt, which consists of beating and rolling the bread dough conveyor belt conveyed on conveyor rollers and rolling rollers by a number of rolling rollers moving continuously from the origin to the end on the bread dough conveyor belt. This invention provides a means for the beating and belt rolling of fermented food dough mixtures to release fermentation gases on a conveyor belt of the dough mixture, which consists of beating and belt rolling of the dough mixture conveyed on conveyor rollers and rolling rollers, with a number of rolling rollers moving continuously from the origin to the end on the dough mixture belt.

Claims (6)

1. A machine for beating and rolling the conveyor belt of fermented cooking dough mixture between roller assemblies (10,20) to release excess fermentation gases from the surface of the conveyor belt of cooking dough mixture (50), which is assembled with the first rolling assembly (10) which has a number of rolling rollers (11), each roller moving sequentially from the origin to the destination relative to the movement of the conveyor belt of cooking dough mixture (50) during the engagement of rollers (11) with the conveyor belt of cooking dough mixture (50), and will beat and roll the conveyor belt of cooking dough mixture (50), and the second rolling assembly (20), which will convey and roll the conveyor belt of cooking dough mixture (50) between itself and the first rolling assembly (10), where the orbital speed V1 and the rotational speed V2 of rolling roller (11) are controlled so that the circumferential speed V3 of roller (11), calculated by subtracting V1 from V2, is equal to or less than the conveying speed V4 of the second rolling assembly (20). 2. The machine under claim 1, in which the rolled assembly (11) rotates in a continuous orbit. 3. The instrument under claim 1, in which the first rolling assembly is a planetary roller mechanism (60) which may be driven by a planetary gear mechanism. 4. The machine according to claim 1, in which the second rolling assembly shall be assembled with conveyor rollers and rolling rollers (20) of a diameter larger than the diameter of the planetary rolling rollers (11). 5. The machine according to claim 1, in which the second rolling assembly shall be assembled with conveyor rollers and rolling rollers (20) and feeder (30) with an area between them for gas discharge. 6. Method for the beating and belt rolling of a fermented cooking flour mixture (50) between rolling assemblies (10,20) to release excess fermentation gases from the surface of the belt of the cooking flour mixture (50), which is assembled with the beating and belt rolling of the cooking flour mixture (50), conveyed on the conveyor rollers and rolling rollers (20), by a number of rolling rollers (11) that move sequentially in opposition to the belt end of the cooking flour mixture (50) relative to the belt movement of the cooking flour mixture (50) during the engagement of the rollers (11) with the belt of the cooking flour mixture (50), where the orbital velocity V1 and the rotational velocity V2 of the rolling rollers (11) are controlled so that the circumferential velocity V3 of the rolling rollers (11), calculated by subtracting V1 from V2, is equal to or less than the conveying velocity V4 of the second rolling assembly (20).