FLOUR-BASED SHAPE-CHANGING FOODS, METHODS, SYSTEMS AND DEVICES

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:

PCT/US2020/039022

Publication Date:

March 25, 2021

Filing Date:

June 22, 2020

Export Citation:

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Assignee:

UNIV CARNEGIE MELLON (US)

International Classes:

A21C11/08; A21C11/12; A21D8/02; A21D13/40

Foreign References:

US20020034572A1	2002-03-21
US4429012A	1984-01-31
US20030150337A1	2003-08-14
US4591328A	1986-05-27

Other References:

YANG: "MORPHLOUR", YOUTUBE, 27 November 2018 (2018-11-27), XP054981802, Retrieved from the Internet [retrieved on 20201016]

Attorney, Agent or Firm:

OBERDICK, David G. et al. (US)

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