Method and apparatus for stretching bread dough and the like

在传统工艺的食用面团拉伸方法中，使用反向辊直接向食用面团施加切向应力。但是，这种方法会导致食用面团中面筋网络结构的破坏，从而会使面团失去弹性且无法容纳泡沫状发酵气体。本发明就试图克服这种低质量的食用面团。本发明包括一个具有多个沿一环形轨道旋转的行星辊的旋转部件和一个位于旋转部件下方一定距离处、在该距离内可拉伸面团的输送装置。每一行星辊均开转动地由一轴支撑，并且输送装置带有多个与行星辊相对的辊。旋转部件和输送装置间的距离沿输送装置人口至出口方向逐渐减小。 Dough (1) is stretched by passing it between a number of rollers (5,5'...) rotatably mounted on the periphery of a rotating wheel (7), and a conveyor (3) formed from a number of further rollers (31-35). The wheel rollers are freely rotatably mounted on shafts (6), and the conveyor rollers are individually driven. The gap (C) between the wheel rollers and the conveyor rollers decreases, and the rotational speed of the conveyor rollers can increase, in the direction of travel. As the dough is repeatedly compressed between the rollers, the thixotropy of the dough allows it to be stretched without damaging its structure. A drive plate (11) can be provided to cause the wheel rollers to rotate, and a discharge device (4) can be provided to receive the stretched dough, the discharge device travelling at a lower speed than the last (35) of the conveyor rollers. The rotational speed of the wheel can be adjusted to vary the frequency of compression of the dough.