High-Pressure Dough Riser for Fast Yeast-Free Aeration
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Solution Overview
Problem
Existing technologies fail to efficiently address the mechanical dough riser allows to rise the dough obtained from all kinds of flour types, low or gluten-free flours, all kinds of legumes and vegetable purees in a few minutes. It allows the dough embossing process to be carried out without the need for any chemical and riser support.
Innovation Solution
The mechanical dough riser employs a special mixing method under high pressure, utilizing a dough aeration unit, synchronized forks, and a rotating platform to rise dough without the need for chemical leavening agents, such as yeast, and aeration is performed per portion to prevent deformation and deflation.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Loss of time
If chemical leavening agents and fermentation processes are used to rise dough, then dough rising can be achieved, but the process requires long time and multiple steps including fermentation and steaming
Solution Approach 1:
The invention extracts and eliminates the fermentation step from the traditional dough preparation process. By using high-pressure mechanical mixing instead of chemical leavening agents and biological fermentation, the patent removes the time-consuming fermentation and separate steaming steps, achieving dough rising in a single integrated process that takes only minutes rather than hours.
Solution Approach 2:
The invention replaces the biological/chemical system (fermentation with yeast or chemical leavening agents) with a mechanical system (high-pressure mixing apparatus). The mechanical force applied during high-pressure mixing directly incorporates air into the dough, achieving rising without relying on biological or chemical processes, thus dramatically reducing time and simplifying the process.
2Productivity
If carbon dioxide liquid is added to dough under pressure for dough embossing, then dough can be risen, but the system is not suitable for mass production due to manual intervention requirements
Solution Approach 1:
The invention enables the dough mixing and rising process to be fully automated without manual intervention. The high-pressure mixing apparatus is designed to automatically portion, mix, and rise multiple dough batches simultaneously in an integrated system, eliminating the need for manual operations required in carbon dioxide-based systems and enabling true mass production capability.
Solution Approach 2:
The invention divides the dough processing into multiple parallel sections within a single machine, allowing simultaneous processing of multiple dough portions. This segmentation enables mass production by handling multiple batches at once, whereas traditional carbon dioxide systems process dough sequentially requiring manual intervention for each batch.
3Ease of operation
If dough is risen in bulk before portioning, then the process can be simplified, but deformities and deflating problems occur requiring manual intervention
Solution Approach 1:
The invention performs portioning before the rising action rather than after. By dividing the dough into individual portions first and then applying high-pressure mixing to each portion separately, the system ensures that each dough unit rises uniformly without deformities. This preliminary portioning prevents the deflating and deformation problems that occur when bulk-risen dough is later divided, maintaining quality consistency while enabling full automation.
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 mechanical dough riser effectively rises dough without chemical additives, ensuring homogeneous aeration, maintaining dough integrity, and enabling mass production without manual intervention, thus enhancing productivity and reducing digestive discomfort.
Implementation Method 1
The mechanical dough riser employs a special mixing method under high pressure
Implementation Method 2
utilizing a dough aeration unit, synchronized forks, and a rotating platform to rise dough without the need for chemical leavening agents
Data Source
AI summary
Disclosed is a mechanical dough riser using a special mixing method under high pressure. The mechanical dough riser provides rise in a few minutes for the dough obtained from all kinds of flour types, low or gluten-free flours, all kinds of legumes and vegetable purees. It allows the dough embossing process to be carried out without the need for any chemical and riser support.