Dough Rolling Method for Consistent Snack Texture
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Solution Overview
Problem
The snack food industry faces challenges in rolling thin, fragile doughs into consistent and flavorful products due to high processing rates and the fragility of the dough, which existing technologies struggle to address effectively.
Innovation Solution
A dough-rolling apparatus and method that uses a cutting pattern to create dough preforms with a concave leading edge and convex trailing edge, allowing these preforms to be rolled into products with a concave interior and convex exterior, resulting in a rounded outer flap, and are cooked to a low moisture content for improved texture and flavor consistency.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If traditional rolling technology is used on thin snack food dough, then the processing can be completed, but the dough is too fragile and difficult to manipulate resulting in poor product consistency
Solution Approach 1:
The dough is pre-cooked or pre-treated before the rolling operation to improve its handling characteristics. This preliminary action makes the fragile dough more manageable during high-speed rolling while maintaining product consistency
Solution Approach 2:
The patent changes physical parameters of the dough such as temperature, moisture content, or structural properties through pre-treatment processes. These parameter changes make the dough less fragile and more suitable for high-speed rolling operations
2Productivity
If high processing rates are used to meet snack food industry requirements, then productivity increases, but the fragile dough becomes even more difficult to manipulate
Solution Approach 1:
The dough receives preliminary treatment such as pre-cooking or conditioning before entering the high-speed rolling process. This preparation improves manipulability at high processing rates by modifying the dough's physical properties in advance
Solution Approach 2:
Physical parameters of the dough are modified through pre-treatment to enhance ease of operation. Temperature, moisture, or structural parameter changes make the dough more manageable during high-speed processing
3Ease of manufacture
If the dough is thinly sheeted to meet snack food specifications, then the product achieves desired characteristics, but the dough becomes very fragile and difficult to manipulate
Solution Approach 1:
The dough is pre-treated before thin sheeting and rolling operations. This preliminary action strengthens or conditions the thin dough to reduce fragility while maintaining the desired thin specifications for snack food production
Data Source
AI summary
An improved dough-rolling product and method for rolling sheeted dough. The proposed invention comprises a dough-rolling method having a dough sheeter that cuts a dough sheet into preforms having a concave leading edge and convex trailing edge. A rolling curtain creates a rolled preform with the leading edge on the inside and the trailing edge on the outside. The rolled preform is cooked to produce a rolled snack product with consistent thickness throughout its length and a round outer flap.