Kneading Device Asymmetric Cones Gluten Bond Formation
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Solution Overview
Problem
Existing dough mixing devices are inadequate for optimal kneading and post-working of dough products, particularly wheat dough, as they fail to effectively break and form gluten bonds, leading to suboptimal product shaping and gluten chemistry.
Innovation Solution
A kneading device with an inner and outer cone configuration, where the outer cone inclines more than the inner cone, featuring a kneading zone and a massaging zone, equipped with scraping wings that drive the dough through a gap between the cones, optimizing the formation of strong and elastic gluten bonds.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If conventional mixing devices are used for dough processing, then mixing operation is simple, but gluten bond breaking and forming is ineffective
Solution Approach 1:
The device divides the dough processing function into two distinct zones: a kneading zone with cones for breaking gluten bonds, and a massaging zone for forming new bonds. This segmentation allows each zone to perform its specific function optimally, resolving the contradiction between simple mixing operation and effective gluten bond formation.
Solution Approach 2:
The inner and outer cones are designed with different inclination angles (α1 and α2), creating an asymmetric structure. This asymmetry generates specific flow patterns and shear forces that are effective for breaking and forming gluten bonds, thereby improving manufacturing precision without excessive complexity.
2Productivity
If batch operation mixing is used, then device structure is simple, but production efficiency is low
Solution Approach 1:
The device is designed to enable continuous operation where dough can be continuously fed into the kneading zone, processed through both zones, and discharged. This continuous action eliminates idle time between batches and significantly improves productivity while maintaining a relatively simple conical structure.
3Manufacturing precision
If conventional mixers are used, then device structure is simple, but gluten chemistry development is suboptimal
Solution Approach 1:
The device applies different mechanical actions to the dough in different zones: intensive kneading action in the first zone for breaking bonds, and gentle massaging action in the second zone for bond formation. This local differentiation of mechanical quality optimizes gluten chemistry development while maintaining ease of operation through automated zoned processing.
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 device effectively breaks short gluten bonds in the kneading zone and forms long, elastic bonds in the massaging zone, producing sausage-shaped products with enhanced gluten development, while allowing for continuous or batch operations and temperature control.
Implementation Method 1
The rotating scraping wings kneads the material in a first kneading zone
Implementation Method 2
As the inner cone is open in the bottom, the material falls down towards the bottom of the device
Implementation Method 3
both the inner cone and the outer cone continue vertically in an inner extension and an outer extension, respectively, wherein a space in between the inner extension and the outer extension is a gap (E)
Data Source
Figure 1~2
Figure 3~4
Figure 5~6
AI summary
The present invention describes a kneading device (1) comprising an inner cone (2) and an outer cone (3), wherein the inner cone (2) and the outer cone (3) defines a space (4) in between the inner cone and the outer cone; from a horizontal plane the inner cone (2) inclines and forms an angle ic; from the same horizontal plane the outer cone (3) inclines and forms an angle oc; where the inner cone (2) has an opening in a bottom of the inner cone (2); where both the inner cone (2) and the outer cone (3) continue vertically in an inner extension and an outer extension (6), respectively, wherein a space in between the inner extension (5) and the outer extension (6) is a gap E; where the inner cone (2) and the outer cone (3) are connected by scraping wings (7) extending from a centre portion (8) of the kneading device (1) and through the inner cone (2) and the outer cone (3) and towards, but not fixated to, an inner wall (9) of the outer (1) cone (3); and where the outer cone (3) inclines more than the inner cone (2), when viewed from the horizontal plane, so that angle oc > angle ic.