Pastry Dough Stabilization via Steam Treatment
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
The use of aluminum molds in the production and handling of pie doughs poses challenges due to sustainability concerns and health risks associated with aluminum exposure, and existing solutions like pre-cooking methods can compromise the organoleptic properties and cooking control of the final product.
Innovation Solution
A process involving a short steam treatment step to stabilize and strengthen the dough, allowing it to maintain shape and mechanical properties without the need for transfer to molds, while ensuring organoleptic qualities are retained.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of operation
If aluminum molds are used to support and convey pie dough, then the dough can be easily handled and conveyed, but health risks and sustainability problems arise due to aluminum exposure
Solution Approach 1:
The invention extracts the harmful aluminum mold from the process by developing a dough formulation that inherently stabilizes and strengthens itself, eliminating the need for aluminum mold support while maintaining ease of handling and conveying throughout the production process
Solution Approach 2:
The patent introduces specific ingredients (such as egg products, dairy products, or other binding agents) as intermediaries that modify the dough's physical properties to achieve the desired mechanical strength and stability without requiring aluminum mold contact, thereby eliminating health risks while preserving operational ease
2Stability of the object's composition
If pre-cooking methods are used to stabilize dough shape, then the dough can maintain its shape without molds, but the organoleptic properties and cooking control are compromised
Solution Approach 1:
The invention changes the chemical and physical parameters of the dough through specific ingredient formulations and processing conditions (such as temperature, humidity, and mixing time) that enhance the dough's natural stabilizing properties without requiring pre-cooking, thereby maintaining both shape stability and cooking quality
Solution Approach 2:
The patent applies preliminary actions during dough preparation (such as gradual ingredient incorporation, controlled resting periods, or specific mixing techniques) that pre-strengthen the dough structure before shaping, enabling it to maintain stability without molds while preserving full cooking control and organoleptic properties
3Strength
If the dough is made more stable and stronger to withstand conveying and filling, then it can be handled without molds, but the process complexity increases
Solution Approach 1:
The invention enables the dough to self-strengthen through its own formulation and processing, where the ingredients and conditions work together to naturally develop the required mechanical strength without requiring additional equipment or complex process interventions, thereby achieving high strength with minimal added complexity
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 process enables the dough to withstand conveying, filling, cooking, and freezing without mold support, maintaining crispness and mechanical strength, and significantly reducing shrinkage issues, thus enhancing product stability and handling.
Implementation Method 1
a step of treating the surface of the shaped dough, with steam, for a period of between 5 and 90 seconds
Implementation Method 2
a cooling step of at least 60 seconds
Data Source
Figure 1~2
Figure 3a~3b
Figure 4~5
AI summary
The present invention concerns a method for producing a food product defined as a pastry, in particular a so-called pastry dough, for example puff pastry dough, shortcrust pastry dough or similar, that is ready to fill, and the constraints resulting from the conveying of same during production, the phenomena of shrinking after the shaping of same, problems concerning strength during filling operations, and also constraints concerning transportation in order to deliver the end products, whether raw or cooked, fresh or frozen, and with and without filling. More specifically, the method according to the present invention gives rise to a biophysical phenomenon that consolidates and stabilises the surface structure of the pastry, mechanically hardening the product, while preserving the organoleptic properties of same, in particular the crispness of same after cooking. The strength thus produced by the present method allows the product to withstand the thrust induced when a filling is incorporated into the pastry shell, and provides strength against the various friction forces experienced by the filled product while it is being conveyed, for example on an industrial production line.