| 摘要 |
PCT No. PCT/CH92/00085 Sec. 371 Date Dec. 11, 1991 Sec. 102(e) Date Dec. 11, 1992 PCT Filed Apr. 29, 1992 PCT Pub. No. WO92/22208 PCT Pub. Date Dec. 23, 1992.The novel invention proposes a novel dough kneading process and a corresponding apparatus, wherein the dough is produced in a small lump structure in a rapidly revolving centrifugal kneader. A very high percentage of granulate sizes corresponding to the size of the desired final product can be produced directly with the new process in particular for further processing of the small lumps to form couscous. The individual small lumps have a complete protein structure when leaving the whirl kneader. For large throughput capacities, the whirl kneader is constructed as a double-rotor kneader. It is important that the minimum kneading time does not fall below at least 5 to 10 seconds and it would be more advantageous not to exceed a maximum kneading time of 2 to 3 minutes.
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