| 摘要 |
An apparatus and method are disclosed for continuously producing a stress free sheet of dough. The dry ingredients (13) are measured and mixed on a continuous basis and the liquid ingredients (21) are injected into the stream of dry ingredients (13). The ingredients (13, 21) are then transferred to a temperature controlled kneading chamber (26) which generates a continuous stream of dough (54). The dough stream (54) is discharged from the kneading chamber (26) without benefit of rollers or stress inducing apparatus through a discharge conduit (50) of predetermined flow resistance. The resulting stress free continuous stream of dough (54) has a well developed and undamaged gluten network producing a high quality dough product. |
