Login| Sign Up| Help| Contact|

Patent Searching and Data


Title:
FLOUR-BASED SHAPE-CHANGING FOODS, METHODS, SYSTEMS AND DEVICES
Document Type and Number:
WIPO Patent Application WO/2020/257803
Kind Code:
A3
Abstract:
Methods for creating flour-based shape-changing food by creating grooves in the surface of a dough layer before exposing the dough to stimuli during dehydration (e.g., baking) or hydration (e.g., boiling) processes. A tailored computational design tool, digital fabrication platform and mold for use with the methods also are provided.

Inventors:
YAO LINING (US)
YANG HUMPHREY (US)
DO YOUNGWOOK (US)
MONDOA CATHERINE (US)
WANG GUANYUN (US)
CUI JIANXUN (US)
WANG WEN (US)
LEE YI-CHIN (US)
TAO YE (US)
Application Number:
US2020/039022
Publication Date:
March 25, 2021
Filing Date:
June 22, 2020
Export Citation:
Click for automatic bibliography generation   Help
Assignee:
UNIV CARNEGIE MELLON (US)
International Classes:
A21C11/08; A21C11/12; A21D8/02; A21D13/40
Attorney, Agent or Firm:
OBERDICK, David G. et al. (Unkovic & Scott LLP535 Smithfield Street, Suite 130, Pittsburgh PA, US)
Download PDF: