VACUUM KNEADING METHOD WITH THE INTRODUCTION OF OXYGEN AND THE DEVICE USED TO CARRY OUT SAID METHOD

The invention relates to a method of kneading dough in order to produce bread or similar products. According to the invention, the dough ingredients are introduced into a chamber and all of said ingredients are subsequently kneaded. The inventive method is characterised in that it comprises: a vacuu...

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Bibliographische Detailangaben
Hauptverfasser:	FISSON, GERARD, VANNIER, GUILLAUME, JAUNET, LAURENT
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS HANDLING BAKED ARTICLES MADE FROM DOUGH HUMAN NECESSITIES MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS MIXING, e.g. DISSOLVING, EMULSIFYING, DISPERSING PERFORMING OPERATIONS PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL PRESERVATION THEREOF TRANSPORTING TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	The invention relates to a method of kneading dough in order to produce bread or similar products. According to the invention, the dough ingredients are introduced into a chamber and all of said ingredients are subsequently kneaded. The inventive method is characterised in that it comprises: a vacuum phase during which a vacuum is applied in the chamber; and one or more phases involving the introduction of gas, during which a gas containing oxygen is introduced into the chamber. The aforementioned vacuum phase continues more or less throughout the entire kneading phase, with at least one part of each introduction phase taking place simultaneously with the kneading phase. The invention also relates to a device that is used to carry out said method.