Apparatus For Fermenting Dough Pieces, And Method, In Particular For Operating Such An Apparatus For Fermenting

Abstract

A leavening apparatus for leavening dough pieces comprises a leavening chamber for receiving dough pieces and a climate control module for controlling the climate in the leavening chamber for the leavening process. A control device for controlling the leavening process according to climate data detected in the leavening chamber is paired with the climate control module. The climate control module comprises a device for creating an air stream and a device for creating water aerosol to be entrained by the air stream. The leavening chamber has an upper inlet for the climate control media ‘air’ and ‘moisture’ provided by the climate control module, and a lower outlet the opening width of which can be adjusted. During operation, an air stream generated by the climate control module is introduced via said inlet into the leavening chamber, said air stream flowing out of the outlet of the leavening chamber. The leavening chamber further has one each of a temperature sensor, a moisture sensor and a CO.sub.2 and/or O.sub.2 sensor, said sensors being configured to transmit the detected climate data to the control device. A method for conditioning the climate in the leavening chamber of a leavening apparatus of this kind is also described.

Claims

1-16. (canceled)

17. A leavening apparatus for leavening dough pieces comprising: a leavening chamber for receiving dough pieces to be leavened and a climate control module for controlling the climate in the leavening chamber for the leavening process, wherein a control device for controlling the leavening process on the basis of climatic data detected in the leavening chamber is assigned to the climate control module, wherein the climate control module comprises a device for generating an air stream as well as a device for generating water aerosol to be entrained by the air stream, and wherein the leavening chamber comprises an upper inlet for climate control media ‘air’ and ‘moisture’ provided by the climate control module and a lower outlet with an adjustable opening width, and during operation of the leavening apparatus for leavening dough pieces, the air stream generated by the climate control module is introduced into the leavening chamber via the inlet and the air stream flows out from the outlet of the leavening chamber, and wherein the leavening chamber has one each of a temperature sensor, a moisture sensor and a CO.sub.2 sensor, and said sensors are configured to transmit the detected climatic data to the control device.

18. The leavening apparatus of claim 17, wherein an electric actuator controllable by the control device is provided for adjusting the opening width of the outlet.

19. The leavening apparatus of claim 17, wherein the climate control module is part of the leavening apparatus and is arranged above the leavening chamber.

20. The leavening apparatus of claim 17, wherein the climate control module is a module that is separate from the leavening chamber and to which the leavening chamber can be connected at least with its inlet.

21. The leavening apparatus of claim 17, wherein the climate control module comprises a temperature control device for controlling the temperature of the air stream generated during operation of the leavening apparatus and introduced into the leavening chamber.

22. The leavening apparatus of claim 17, wherein the device for generating water aerosol comprises means for generating aerosol having at least one additive.

23. The leavening apparatus of claim 17, further comprising two fans, with one fan being attached to the climate control module and another fan being attached to the outlet.

24. The leavening apparatus of claim 17, wherein an O.sub.2 sensor adapted to transmit data to the control device is arranged in the leavening chamber.

25. A method for controlling the climate in a leavening chamber of a leavening apparatus for leavening dough pieces, in particular for operating a leavening apparatus according to claim 17, characterized in that: a) climatic data influencing the leavening process are detected in the leavening chamber during the leavening process, wherein the variables temperature, absolute water content and the CO.sub.2 content are detected as climatic ACTUAL values and are compared with the TARGET values for the leavening dough pieces, and b) when a deviation between an ACTUAL value and the associated TARGET value is found, the climate in the leavening chamber is influenced to adjust the ACTUAL value to the TARGET value and, to influence the climate, an air stream is introduced into the leavening chamber via an upper inlet and passed through the leavening chamber whereby (i) an influence is exerted with respect to an adjustment of the ACTUAL temperature to the TARGET temperature by the introduced air volume and/or the temperature of the introduced air volume, (ii) an influence is exerted with respect to an adjustment of the ACTUAL absolute water content to the TARGET absolute water content by a corresponding water aerosol concentration of the air stream, and (iii) an influence is exerted on the adjustment of the ACTUAL CO.sub.2 value to the TARGET CO.sub.2 value by a change to the volume flow of the air stream flowing through the leavening chamber.

26. The method of claim 25, wherein the volume flow is adjusted by changing the opening width of the outlet of the leavening chamber.

27. The method of claim 25, wherein the water aerosol to be entrained into the leavening chamber by the air stream comprises at least one additive.

28. The method of claim 27, wherein the additive is O.sub.2 and/or ascorbic acid.

29. The method of claim 25, wherein the air pressure in the leavening chamber is additionally detected as an ACTUAL value and influence is exercised by the air volume introduced into the leavening chamber to adjust the ACTUAL pressure value to a TARGET pressure value.

30. The method of claim 25, wherein climatic data outside the leavening chamber that influence the dough pieces in the leavening chamber are detected, wherein at least one of the climatic variables temperature, absolute water content and air pressure is detected as ACTUAL external values and compared with the respective TARGET value as well as the difference between the TARGET value and the ACTUAL value detected in the leavening chamber, and when a deviation is found between an ACTUAL value detected outside the leavening chamber and the TARGET value, the climate in the leavening chamber is adjusted to the changing setpoint depending on the reaction inertness, whether and to what extent a change of the ACTUAL external value leads to a change of the ACTUAL value inside the leavening chamber.

31. The method of claim 30, wherein the climatic data detected outside the leavening chamber is data from the external environment of a building in which the leavening chamber is located.

32. The method of claim 30, wherein climatic forecasts which are included in the adjustment of the conditioning in addition to the value(s) detected outside the leavening chamber are included in the adjustment of the conditioning process.

33. The method of claim 25, wherein the air stream flows through the leavening chamber in a vertical direction.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0047] The following description utilizes example embodiments with reference to the appended figures, wherein:

[0048] FIG. 1 shows a schematic representation of a leavening apparatus for leavening dough pieces,

[0049] FIG. 2 shows a schematic representation of a leavening apparatus for leavening dough pieces according to a further development of the leavening apparatus of FIG. 1,

[0050] FIG. 3 shows a diagram representing the CO.sub.2 content in the leavening chamber of a leavening apparatus configured as a fully automated leavening machine during a leavening process after a 0° C. leavening delay, and

[0051] FIG. 4 shows a diagram similar to that of FIG. 2, showing the CO.sub.2 content in the leavening chamber of a fully automated leavening machine after a dough piece storage temperature of approximately −5° C. to −10° C. (leavening interruption).

[0052] It is to be understood that the invention is not limited in application to the details of the example embodiments shown, since the invention is capable of other embodiments. The embodiments and figures disclosed herein are to be considered illustrative rather than limiting.

DETAILED DESCRIPTION

[0053] FIG. 1 shows a schematic representation of a leavening apparatus 1 for leavening dough pieces from which baked goods are baked. The leavening apparatus 1 of the example embodiment shown is a mobile leavening cabinet. The leavening apparatus 1 comprises a temperature-insulated housing 2. The housing 2 is divided into two superimposed areas, wherein the lower part of the housing 2 encloses a leavening chamber 3. The upper part of the housing 3 encloses a climate control module that is identified with the reference sign 4. On the inside of the housing, the leavening chamber 3 comprises a plurality of superimposed assemblies for receiving one leavening sheet 5 each on which the dough pieces 6 to be leavened are arranged. The leavening sheets 5 are perforated sheets. In the embodiment shown, the leavening chamber 3 has three sensor assemblies 7. In the embodiment shown, the sensor assemblies 7 are found at three different levels of the leavening chamber 3. Each sensor assembly is designed as a quad sensor and comprises a CO.sub.2 sensor, a temperature sensor, a moisture sensor as well as a pressure sensor. Providing three sensor assemblies 7 makes it possible to detect climatic data that is monitored for the leavening process at different levels to ensure during the leavening process that the climatic conditions are the same throughout the leavening chamber 3.

[0054] A grid 8 separates the leavening chamber 3 from the climate control module 4. A collector 9, which extends across the inner base of the leavening chamber 3, is arranged above the grid 8 as part of the climate control module 4. The collector 9 comprises on its underside a material web 10 through which air mixed with aerosol can flow. The cavity of the collector 9 is used to distribute an airstream introduced into the same across the base of the leavening chamber 3 so that it exits from the collector 9 distributed substantially homogeneously across this base and is introduced at the top of the leavening chamber 3. In the embodiment shown, the grid 8 constitutes the inlet of the leavening chamber 3. This inlet forms the roof of the leavening chamber 3. An outlet 11 is provided at the base of one of the walls of the housing 2. A regulating flap 12 with which the opening of the outlet 11 can be closed and with which the opening width of the outlet 11 can be adjusted is attached to the outlet 11. The regulating flap 12 is adjusted by an electric actuator that is not shown in the figure.

[0055] The climate control module 4 comprises an electrically operated blower 13 for conveying an air stream introduced into the leavening chamber 3. The air stream is suctioned through an inlet opening 14 in the housing 2. The inlet opening 14 and the outlet 11 are located on the same side of the housing 2 of the leavening apparatus 1. The air stream conveyed by the fan 13 first passes through a temperature control device 15 in which the air stream is adjusted to the desired temperature. Having passed through the temperature control device 15, the air stream is then supplied to an aerosol generation device 16. In the embodiment shown, the aerosol generation device 16 is a device adapted to generate aerosol with a droplet size of 0.001 to 0.005 mm or smaller. The generated aerosol droplets are captured and entrained by the air stream flowing through the aerosol generation device 16, even at low flow speeds of the air stream. This is easily possible due to the small droplet size. The aerosol generation device 16 produces the aerosol as sterile water. The aerosol generation device 16 is adapted to add beneficial agents to the water used for the aerosol generation. In the embodiment shown, the leavening apparatus 1 comprises a tank filled with a microbial and/or antifungal solution (not shown in the figure). Should the aerosol droplets contain such a solution, a specific dose is mixed with the water to be atomized prior to the aerosol generation. An oxygen enrichment 17 is provided downstream from the aerosol generation device 16. The purpose of said enrichment is to increase the oxygen content in the aerosol droplets. The objective of this measure is, among others, to provide the dough pieces with sufficient oxygen or to partially activate the yeast. This can be accomplished by an oxygen enrichment of the aerosol, possibly in conjunction with mixing L-ascorbic acid into the oxygen-saturated water aerosol to provide an immediate and particularly effective form of the oxidized L-ascorbic acid as a reaction product or reaction products. Depending on the desired oxygen content in the water aerosol, simply introducing oxygen gas or air may suffice. This makes it possible to achieve oxygen concentrations of 15 to 20 ppm at a water temperature of approximately 10° C. It is possible to achieve better effects on the dough pieces to be leavened with oxygen concentrations in the water aerosol droplets if these have a concentration of 50 to 100 ppm. The desired effect is even higher if the water aerosol droplets additionally contain ascorbic acid. To achieve such oxygen concentrations, the water is pressure-treated. The outlet of the oxygen enrichment 17 ends in the collector 9, from the underside of which the air stream with the aerosol leaves the collector and enters the leavening chamber 3.

[0056] In the embodiment shown, the temperature control device 15 also comprises a cooling aggregate to cool the leavening chamber 3 to the temperatures required for a leavening delay or leavening interruption. In the embodiment shown, it is possible to cool the temperature of the leavening chamber 3 to −15° C. with the cooling aggregate of the temperature control device 15.

[0057] Part of the climate control module 4 is a control device 18 with the processors, memories and the like that are required to operate the leavening apparatus 1. The sensor assemblies 7 such as the electric actuator controlling the regulating flap 12, which is not shown in the figure, are connected to the control device 18 as well.

[0058] The leavening apparatus 1 operates as follows: When the fan 13 is in operation, ambient air is suctioned through the inlet opening 14 and passed through the temperature control device 15. The temperature control device 15 can heat or also cool the air stream, depending on which temperature the air stream entering the leavening chamber 3 is supposed to have. The temperature-controlled air stream then passes through the aerosol generation device 16 and, depending on the absolute moisture content desired in the leavening chamber 3 and the ACTUAL water content, is then mixed with a corresponding aerosol content. If necessary, additives may be added to the aerosol. In the embodiment shown, an oxygen enrichment 17 is provided downstream from the aerosol generation device 16. If desired, said oxygen enrichment can be used to increase the oxygen content in the aerosol. In the collector 9, the air stream introduced into it spreads across the base of the leavening chamber 3 and passes through the respectively permeable material web 10 in the direction of the leavening chamber 3 and enters the leavening chamber 3 from above. The exiting stream is preferably a lamellar stream. Due to the regulating flap 12, which is typically opened when the leavening apparatus 1 is in operation, the air stream exiting the collector 9 passes through the leavening chamber 3 from the top to the bottom and exits from the outlet 11 as waste air. The configuration of the leavening sheets 5 as perforated sheets allows for a homogeneous permeability of the entire leavening chamber 3.

[0059] The control device 18 is provided with an operating unit from which one of a plurality of leavening programs can be selected. The leavening programs themselves are individually programmable. The leavening process is controlled on the basis of the climatic data detected by the sensor assemblies 7 within the leavening chamber 3, with the CO.sub.2 monitoring and the CO.sub.2 control constituting a critical component in the process control or regulation. To be able to optimally carry out the leavening process for the dough pieces 6 in view of the desired result, the CO.sub.2 content is monitored and controlled during the leavening process in accordance with a predetermined curve. The CO.sub.2 content in the environment of the dough pieces 6 would be selected in this regard such that it is sufficiently high but not overly high. An overly high CO.sub.2 content in the environment of the dough pieces has a negative effect on the quality of the dough pieces and therefore the baked goods. The same applies to an overly low CO.sub.2 content. It is understood that the CO.sub.2 content initially increases during a first phase of a leavening process due to the activity of the yeasts and/or the sourdough bacteria. The CO.sub.2 content control generally starts when a certain concentration is reached. Said control may but does not have to remain constant over the course of the leavening process. It was surprising to find that the control of the CO.sub.2 content in the environment of the dough pieces significantly influences the quality of the leavened dough pieces and that it can, in particular, be negatively influenced if the CO.sub.2 content is not monitored and controlled.

[0060] The leavening process may follow a predetermined temperature curve. Therefore, the temperature of the air stream introduced into the leavening chamber 3 may change throughout the leavening process. In this way, different stages may be completed during the leavening process at different temperatures if this is desired. The temperature is a variable with which the leavening process can be accelerated or slowed down. Consequently, not only the CO.sub.2 content but also the temperature has a direct influence on the leavening process.

[0061] In the embodiment shown, the pressure in the leavening chamber 3 is monitored as well. Among other things, this serves the purpose of holding the ambient pressure in the leavening chamber 3 under weather-related different ambient pressures. A pressure reduction from the ambient pressure is not provided in the leavening apparatus 1, but a pressure increase is provided, which can be performed by either increasing the air stream that is supplied and/or reducing the opening width of the outlet 11 by means of the regulating flap 12. This way, weather changes, especially fast weather changes, which may lead to a reduction of the ambient air pressure, can be compensated. The ambient air pressure influences the leavening process as well.

[0062] The air moisture desired for the leavening process is provided by infusing the air stream introduced into the leavening chamber 3 with aerosol. This may vary from one dough piece batch to the next. The air moisture of the leavening chamber 3 may easily be adjusted over the course of the leavening process as well.

[0063] An overly high CO.sub.2 content may be compensated by introducing oxygen-enriched aerosol to provide the dough pieces 6 with the oxygen required for the leavening process in this manner. Doing so is very efficient because the oxygen in the aerosol droplets reaches the dough pieces 6 and therefore permeates, in an encapsulated manner, the CO.sub.2-containing atmosphere in the direct environment of the dough piece 6 without diluting the CO.sub.2 content in the environment of the dough piece 6, at least not in a noteworthy manner. This way, the dough piece 6 can remain in the CO.sub.2-enriched atmosphere that is advantageous for it during the leavening process, and the dough piece 6 can still be provided with the desired amount of oxygen required for the leavening process so as to optimize the leavening process. This way, both gases desired for the leavening process, CO.sub.2 and O.sub.2, can be provided to the dough pieces 6 in the respectively high concentration. Traditionally, this was not possible because the concentration of the two gases in the environment of the dough pieces 6 is divergent as the leavening process progresses.

[0064] An overly high CO.sub.2 content in the leavening chamber may also be diluted or flushed out by a higher volume flow of the air stream permeating the leavening chamber 3.

[0065] The CO.sub.2 monitoring also serves the safety aspect that the CO.sub.2 content in the leavening chamber 3 does not reach a critical concentration at the end of the leavening process and that the CO.sub.2 exiting when the leavening chamber 3 is opened does not constitute a health risk for the person operating the leavening apparatus 1. It can therefore be provided that the leavening chamber 3 is flushed with an air stream at the end of the leavening process, thereby removing the CO.sub.2 in a controlled manner. At the same time, the temperature in the leavening chamber 3 is reduced to slow down the leavening process in the dough pieces 6.

[0066] The CO.sub.2 exiting from the outlet 11 can be used to accelerate the start of the leavening process of another leavening chamber 3 of a leavening apparatus arranged downstream with respect to the direction of flow of the air stream. In that case, the leavening process already begins with an increased CO.sub.2 concentration. Should, for such or a different purpose, the CO.sub.2 concentration exiting from the outlet 11 not be high enough for a subsequent application, the concentration can be increased by means of a CO.sub.2 trap.

[0067] In the example embodiment provided, climatic variables that are detected outside the leavening chamber 3 are included in the control of the leavening process as well. This way, air pressure fluctuations that occur may be counteracted, for example. Furthermore, the control device 18 then also receives values about the temperature, the moisture and the CO.sub.2 content of the ambient air suctioned through the inlet opening 14. This data may also be data obtained from outside the room in which the leavening apparatus 1 is located.

[0068] FIG. 2 shows a further leavening apparatus 1.1, which is principally configured in the same way as the leavening apparatus 1 described with respect to FIG. 1. For this reason, the same elements and/or components in the leavening apparatus 1.1 are identified with the same reference signs as the leavening apparatus 1. The leavening apparatus 1.1 comprises, in addition to the fan 13, which is arranged in the region of the inlet opening 14, a second fan 13.1. The fan 13.1 is arranged in the region of the outlet 11. The fan 13.1 is connected to the control device 18 of the climate control module 4. In the leavening apparatus 1.1, the fans 13, 13.1 are typically operated in the same direction. The leavening apparatus 1.1 is able to generate an air stream as already described in connection with the leavening chamber 1, which flows in the vertical direction of the leavening chamber 3 from the top to the bottom. It is possible to influence the air stream within the leavening chamber 3 and also the air pressure in said chamber by varying the speed of the fans 13 and/or 13.1. In this way, the flow speed and the air pressure within the leavening chamber 3 can be influenced independently from the position of the regulating flap 12 as well. In the same way, an interaction between the speeds of rotation of the propellers of the fans 13, 13.1 and the opening width of the regulating flap 12 with respect to the outlet 11 is possible as well. The leavening apparatus 1.1 also makes it possible to create an air stream that flows in the opposite direction and thus enters the leavening chamber 3 from the outlet 11 and exits through the inlet opening 14.

[0069] In one embodiment not shown in the figures, such a leavening apparatus also comprises, in addition to the climate control module 4 arranged above the leavening chamber 3 of the leavening apparatus of FIG. 1, a climate control module below the leavening chamber. In such an embodiment, influence can then be exercised on the air stream with respect to the climatic environment of the leavening dough pieces in the leavening chamber 3 in the same way with respect to the temperature and the moisture content, even if the air stream enters through the outlet 11, as described with regard to the leavening apparatus 1 where the air stream enters into the leavening chamber 3 from above from the air control module 4.

[0070] FIG. 3 shows a diagram about the development of the CO.sub.2 content in the leavening chamber of a fully automated leavening machine during a leavening process in which the leavening process of the dough pieces was controlled in accordance with the method described above. This applies both to the CO.sub.2 monitoring, the O.sub.2 monitoring as well as the relative moisture monitoring. The leavening process, for which the CO.sub.2 content curve was recorded, was performed after a 0° C. leavening delay. The leavening process was started around 12:00 AM. Up to this point in time, the temperature in the leavening chamber was around 0° C. Until approximately 4:00 AM, the temperature in the leavening chamber rose to +17° C. and was kept at this temperature until 6:00 AM before the temperature was lowered again. The development of the CO.sub.2 content in the leavening chamber does not exceed the value of 1500 ppm. The method was carried out to ensure that the CO.sub.2 content in the leavening chamber did not exceed a value of 1450 ppm. The progression of the curve section beginning at 2:00 AM until around 6:00 AM shows, due to the fluctuations in the CO.sub.2 content, the method-appropriate influence exercised by controlling the CO.sub.2 content by means of supplying ambient air.

[0071] FIG. 4 shows a comparison diagram of a traditionally performed leavening process in a fully automated leavening machine. The leavening process was started at 10:00 PM by increasing the temperature in the leavening chamber. Up to this point in time, the temperature in the leavening chamber had been kept between −5° C. and −10° C. The temperature was also increased to +17° C. in the leavening chamber and lowered in a first step around 2:30 AM to approximately 10° C. At 3:30 AM, the temperature was decreased to −5° C. or colder.

[0072] The differences in the CO.sub.2 content in the leavening chamber between the two comparison tests are significant. The CO.sub.2 content in the leavening chamber in which the traditional leavening process was carried out is above 4000 ppm even before the actual start of the leavening process, which is triggered by the temperature increase, and rises to approximately 7000 ppm. Measured values that exceed a content of over 5000 ppm are cut off in the diagram. The CO.sub.2 content that already exists when the temperature increase initiates is the result of a leavening activity that occurs even at a temperature of −5° C.

[0073] The CO.sub.2 content controlled and, in particular, to be kept lower in the leavening chamber by the method according to the present disclosure allows for a reduction of the use of baking improvers. Consequently, the monitoring and control of the CO.sub.2 content in the leavening chamber of a leavening apparatus is, independently of its embodiment for an improvement of the dough quality and therefore the quality of the baked goods made from the dough, also an independent advantage in consideration of the resources used, in particular baking improvers. This also applies to the diminished use of baking improvers, which also makes it possible to improve the quality of the baked goods. The diminished use of baking improvers can already be seen in the CO.sub.2 content that is present prior to the temperature increase, which triggers the actual leavening activity. While a CO.sub.2 content of above 4000 ppm is present in the leavening chamber using the traditional method at the time the temperature is increased, the CO.sub.2 content at the beginning of the temperature increase is just slightly above 1000 ppm when using the method according to the present disclosure. The control of the climatic values within the leavening chamber is performed by an ACTUAL/TARGET comparison of the detected data, a method that is generally known already.

[0074] The invention has been described herein with the assistance of example embodiments. Those skilled in the art will recognize numerous modifications, permutations, additions and combinations are possible, without these having to be specifically described in the context of this disclosure, and without departing from the scope of the appended claims.

LIST OF REFERENCE SIGNS

[0075] 1, 1.1 Leavening apparatus [0076] 2 Housing [0077] 3 Leavening chamber [0078] 4 Climate control module [0079] 5 Leavening sheet [0080] 6 Dough piece [0081] 7 Sensor assembly [0082] 8 Grid [0083] 9 Collector [0084] 10 Material web [0085] 11 Outlet [0086] 12 Regulating flap [0087] 13, 13.1 Fan [0088] 14 Inlet opening [0089] 15 Temperature control device [0090] 16 Aerosol generation device [0091] 17 Oxygen enrichment [0092] 18 Control device