发明名称 |
Method and device for making a food product with open-cell internal texture, usefor making gluten-free bread |
摘要 |
The invention concerns a method for making food products with open-cell internal texture by baking in an oven a paste conventionally kneaded such as, dough for bread, pizza or the like. The invention is characterized in that it consists at least in preparing said dough without kneading to obtain a viscous paste with low consistency; pressurising it followed by sudden depressurisation through a nozzle adapted to generate a foam which can then be baked in the oven. The invention also concerns a device for implementing said method comprising hoppers (1) and vats (2), a mixer (3), a swelling machine (4) which pressurises the paste before depressurising it through a nozzle (5) and a tunnel oven (8). The invention is useful for making gluten-free bread. |
申请公布号 |
AU2861001(A) |
申请公布日期 |
2001.07.09 |
申请号 |
AU20010028610 |
申请日期 |
2000.12.28 |
申请人 |
EUROGERM |
发明人 |
JEAN-PHILIPPE GIRARD;JEAN-PHILIPPE FASQUEL;THERESE CHALET |
分类号 |
A21D4/00;A21D8/02;A21D13/04;A23L1/00;A23L1/18;A23P1/16 |
主分类号 |
A21D4/00 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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