To provide an air-containing dough, such as cake sponge dough, whose flow rate and air content are continuously accurately controlled with time.
This method for producing an air-containing dough comprises simultaneously measuring the flow rate and specific gravity of the air-containing dough flowing in the closed piping of a dough line and subsequently controlling the quantity of air injected into the dough and the flow rate of the dough carried into an oven. The measurement is carried out by use of a Coriolis flow meter. The pressure of the air-containing dough is further also measured in addition to the flow rate and the specific gravity. A specific gravity value under the atmospheric pressure is calculated from the specific gravity value and the pressure value, and the quantity of air infected into the dough is controlled on the basis of the values. The device for producing the air-containing dough is incorporated with a device used for controlling the flow rate and specific gravity of a sponge dough and comprising a pressure sensor, a Coriolis flow meter, a sequencer, a controller and a mass flow controller 2 so as to constitute a system in which the pressure loss of the dough passing through the Coriolis flow meter is ≤2.50 kgf/cm2.
YAMADA YUJI
TERAO YOSHIKI
KIMURA KENJI
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