Folding Machine for Edible Dough with Stretching Pushers
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Solution Overview
Problem
The bread-making process, particularly the forming step, causes mechanical stress that increases the specific weight of kneading, reducing internal porosity and volume increase, which hinders effective leavening.
Innovation Solution
A machine with stretching pushers and folding assemblies using moving belts to stretch and fold the kneading, minimizing mechanical stress and maintaining a lower specific weight, thereby enhancing leavening.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Shape
If extrusion forming is used to shape the kneading, then the kneading takes a defined form suitable for baking, but the mechanical stress increases the specific weight to 0.8-0.9 kg/l, reducing internal porosity and volume increase
Solution Approach 1:
The forming process is divided into multiple gentle folding operations instead of a single extrusion step. The kneading is folded progressively through multiple passes, allowing it to take shape without experiencing the intense mechanical stress of extrusion, thus maintaining lower specific weight and better porosity
Solution Approach 2:
Instead of forcing the kneading through a die (extrusion), the invention uses folding operations that work in the opposite direction - layers are folded over each other gently, achieving form without compression, thereby avoiding the increase in specific weight
2Shape
If extrusion forming is used to shape the kneading, then the kneading takes a defined form, but the gluten fibres are twisted creating complex webs that are unfavourable to porosity development
Solution Approach 1:
The forming process is segmented into multiple gentle folding passes rather than a single intense extrusion. Each fold is performed gradually, allowing gluten fibres to realign without being twisted into complex webs, preserving the fibre structure needed for porosity development
Solution Approach 2:
The folding process is dynamic and progressive, with the kneading being folded multiple times in sequence. This dynamic approach allows the gluten structure to adapt gradually to the forming process, avoiding the sudden twisting that occurs during extrusion and maintaining favourable fibre alignment
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The machine improves leavening by maintaining a lower specific weight, optimizing the development of porosities and volume increase, and can be integrated into existing industrial bread-making lines.
Implementation Method 1
The stretching pushers 4 with contact elements 40 substantially horizontal... allow improved stretching of the kneading 2
Implementation Method 2
two supporting and folding assemblies 50 comprising moving belts 5 kept under tension... and containment walls 52 for the edible kneading 2
Data Source
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AI summary
A machine (1) for folding an edible dough (2) is described, comprising a hopper (3) for loading and unloading the edible dough (2), stretching means (4) and a couple of supporting and folding means (5, 50) being selectably horizontally movable between opposite lateral resting areas (10) and a central working area (11) of the machine (1).