Method for an adaptive kneading technology for a food preparation appliance

A method to make a single dough ball using adaptive kneading technology is explained. An adaptive kneading technology which resides in a processor is used to form an optimal viscoelastic dough ball. The flour and liquid are mixed, the initial dough is contacted, the reading for resistance is recorde...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	Syed Rizwan, Israni Pranoti Nagarkar, Fauzan Akhmad, Kannan Sribarath, Sim Kok-Choon, Israni Rishi, Nagarkar Shrugal Deepak
Format:	Patent
Sprache:	eng
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:	A method to make a single dough ball using adaptive kneading technology is explained. An adaptive kneading technology which resides in a processor is used to form an optimal viscoelastic dough ball. The flour and liquid are mixed, the initial dough is contacted, the reading for resistance is recorded, if need be corrected and finally a dough ball is dispensed to make a flat bread.