Dough Relaxation via Electromagnetic Field Application
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Solution Overview
Problem
Dough processing times are prolonged due to the need for periods of rest to allow dough relaxation, which slows down the production of baked goods, as the conformation of gluten proteins changes, reducing dough resistance against deformation.
Innovation Solution
Applying an electromagnetic field to the dough during or after mechanical processing steps, such as kneading or shaping, to decrease resistance against deformation and increase extensibility, allowing for faster processing by reducing the time needed for dough relaxation, with the electromagnetic field applied for less than 30 seconds and the dough resting for less than 10 minutes.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If periods of rest are provided for dough relaxation between mechanical processing steps, then the resistance of the dough against deformation decreases and extensibility improves, but the processing time increases
Solution Approach 1:
The patent applies electromagnetic fields (electric or magnetic) to change the physical state of the dough, specifically targeting the gluten protein structure. By applying electric fields of 1-50 kV/m or magnetic fields of 0.01-10 T, the conformation of gluten proteins is modified, causing a decrease in resistance against deformation without requiring extended rest periods. This parameter change in the electromagnetic environment directly accelerates the relaxation process.
Solution Approach 2:
The patent replaces the traditional mechanical approach of prolonged resting periods with an electromagnetic field application system. Instead of relying on passive time-based relaxation, electromagnetic fields are applied through electrodes or magnets to actively modify the dough's rheological properties, substituting a time-intensive mechanical waiting process with a controlled electromagnetic treatment that achieves the same effect much faster.
2Productivity
If electromagnetic fields are applied to decrease dough resistance against deformation, then processing speed increases, but the complexity of the processing system increases
Solution Approach 1:
The patent segments the electromagnetic treatment into distinct modular components: electric field generation through electrodes, magnetic field generation through magnets, and control systems. This segmentation allows the complex electromagnetic treatment to be implemented as separate, manageable modules that can be integrated into existing dough processing lines without requiring complete system redesign.
Solution Approach 2:
The electromagnetic field application system serves multiple functions: it decreases resistance against deformation, improves extensibility, and can be applied at various stages of dough processing (kneading, shaping, dividing). The same basic electromagnetic apparatus can be configured for different field types (electric or magnetic) and applied to different dough products, providing universal functionality across multiple processing operations.
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
This method significantly reduces the time required for dough processing by enhancing extensibility and maintaining mechanical properties comparable to longer resting periods, enabling quicker progression through processing steps like shaping and dividing without compromising the quality of the final baked goods.
Implementation Method 1
applying an electromagnetic field to the dough, wherein the electromagnetic field is applied to the dough for a period of less than 30 s... decreasing a resistance of the dough against deformation after or during said step of exerting mechanical force on the dough by applying an electromagnetic field to the dough
Data Source
Figure 1
Figure 2
Figure 3a~3b
AI summary
Provided is a process of reducing a time required for processing a dough (16) which is provided for producing baked goods by speeding-up dough relaxation.