US 4,234,605 AGranted

Method of making bread in an oven using a combined trough and baking-pan unit

OwnerShigeo Takeuchiinventor

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Abstract

A breadmaking method and apparatus particularly adapted for household use. A combined trough and baking-pan unit is removably mounted on a lift table arranged in the oven and, when raised, is automatically covered by a downwardly spring-biased closure member and receives a measured amount of water as allowed to fall down through the bottom port of a water tank provided above and through holes formed in the closure member. Also provided are agitator means which are operable to act upon the mixture in the combined trough and baking pan unit raised. For fermentation and degassing of the dough thus formed in the unit, the lift table is lowered to its bottom position and held there for an appropriate length of time and thereafter the oven temperature is raised to a suitable level. The oven heater can also serve to heat the water held in the tank preliminarily to an optimum temperature and thus enables any inexperienced person to make palatable bread at all seasons independently of the external atmospheric temperature with ease.

Claims1

Dependent claims

A method of making bread comprising the sequential steps of:

(a) throwing flour and other bread ingredients into a removably mounted combined trough and baking-pan unit in an oven while feeding water to a water tank in said oven;
(b) heating the water within said water tank to substantially the same temperature as that of the oven interior;
(c) adding the heated water to said flour and other bread ingredients in said combined trough and baking-pan unit;
(d) mechanically agitating and kneading the mixture of said flour, other bread ingredients and water in said combined trough and baking-pan unit to form dough while keeping said combined trough and baking-pan unit within said oven;
(e) primarily fermenting the dough in said combined trough and baking-pan unit;
(f) mechanically degassing the dough in said combined trough and baking-pan unit;
(g) secondarily fermenting the dough in said combined trough and baking-pan unit;
and
(h) baking the dough in said combined trough and baking-pan unit in said oven into a loaf of bread;
wherein all of the steps (b) to (h) are carried out in situ continuously and mechanically under atmospheric pressure in one and the same combined trough and baking-pan unit without removing it out of said oven.

7 more elements

Dependencies are inferred from the claim text.

Facts

Application: 05/933,116Filed 9 Aug 1978
Priority: JP 52-9983319 Aug 1977
Granted: 18 Nov 1980
Term ends: Not estimatedThe source records don’t support an estimate.

Classification9 codes

A21D 8/00
Methods for preparing or baking dough
A21B 7/005
Baking plants: in combination with mixing or kneading devices
A21C 1/02
Mixing or kneading machines for the preparation of dough: with vertically-mounted tools; Machines for whipping or beating
A21C 1/1495
Structural elements of mixing or kneading machines; Parts; Accessories: arrangements for cooling or heating ; Arrangements for applying super- or…