Abstract: A method and apparatus for producing a sheet of dough, wherein powdered materials, including flour, yeast, sugar, and fats and oils, for making bread, are mixed with particles of ice, such that the particles of ice do not melt, to make them into a dough mixture. The dough mixture is formed into a continuous belt-like dough mixture having a uniform width and thickness such that the particles of ice do not melt, and then the particles of ice are melted to make the belt-like dough mixture hydrated. Finally continuous hydrated belt-like dough mixture is stretched so that a continuous sheet of dough having a gluten network is provided.

Abstract: A method and apparatus for producing a sheet of dough, wherein powdered materials, including flour, yeast, sugar, and fats and oils, for making bread, are mixed with particles of ice, such that the particles of ice do not melt, to make them into a dough mixture. The dough mixture is formed into a continuous belt-like dough mixture having a uniform width and thickness such that the particles of ice do not melt, and then the particles of ice are melted to make the belt-like dough mixture hydrated. Finally continuous hydrated belt-like dough mixture is stretched so that a continuous sheet of dough having a gluten network is provided.

Abstract: A method is provided for producing bread of a good quality from frozen dough. In this method dough is stretched while being subjected to vibrations so that the dough can be stretched without imparting pressure exceeding the yield point of its elasticity. Thus during the stretching step the gluten network of the dough is unharmed. Further, the dough is rested at least five minutes within a temperature range of 0.degree. C. to 16.degree. C., before it is stretched. Such a dough rested at such a cool condition can be readily stretched, and the stability of the stretched dough is improved over the prior art.

Abstract: A method is provided for producing bread of a good quality from dough preserved in a frozen state. In this method the dough is stretched while subjecting it to vibrations so that the dough can be stretched without imparting pressure exceeding the yield point of its elasticity. Thus the gluten network structure is unharmed. Then the dough is frozen for preserving. After a desired period of preservation the dough is baked. Since the dough does not become deflated, but expands further during the baking step, puffy and tasty bread results.

Abstract: A piston member for an internal combustion engine of, for example, a motor bicycle is provided with bosses having inner end surfaces opposing to each other into which a piston pin is inserted. A connecting rod has small and large end portions and the small end portion is slidably coupled with the end surfaces when the connecting rod is inserted into the body of the piston member through a cutout portion formed at one end thereof to form a skirt portion. The sizes, dimensions, and structures of the end surfaces of the bosses, the cutout portion, and the associated elements are determined to be suitable for coating thin films of metallic particles on the end surfaces by flame coating means.

Abstract: A speed changing apparatus usable for a small car of the type including a bar-shaped steering handle and a speed changing gear mechanism having plural forward movement stages and a single backward movement stage is disclosed which is characterized in that shifting of speed changing gears to any one of the forward and backward movement stages is controlled by rotational displacement of a rotary type change cam and the apparatus is provided with a stopper mechanism adapted to limit rotation of the change cam within the range of an angle of rotation which is determined by the forward movement stages, wherein the stopper mechanism is released from the operative state by use of an actuating lever which is disposed on the handle, thereby assuring inhibition of an occurrence of damage or injury of gears due to incorrect handling by virtue of arrangement which is so made that shifting to the backward movement is achieved by very simple operation but shifting of any gear cannot be achieved unless handling is performed

Abstract: An improved two cycle engine is disclosed which includes a subchamber which is in communication with the exhaust port with a cylindrical valve rotatably disposed therebetween. A reed valve unit is turnably supported in the inlet port to open and close the latter. The cylindrical valve is operatively connected to the reed valve unit by way of a linkage mechanism. Either of the cylindrical valve and the reed valve unit is actuated by a servomotor and the other one is actuated by the linkage mechanism. The servomotor is controlled with the aid of a control circuit so as to allow the engine to be operated at a predetermined number of revolutions.

Abstract: A method and apparatus for continuously manufacturing multi-layered dough materials containing at least dough layers comprising the steps of continuously extruding material in a tubular form onto a conveyor belt, stretching the material to a thin strip while being transported, folding and piling up the strip of material and re-stretching the piled up material. The apparatus comprises a dough feeder comprising a vertical hollow screw and a double-layered annular bottom outlet, a first conveyor means, a first roller assembly consisting of rollers progressing along a closed orbit, a swinging means positioned between the first and the second roller assemblies for swinging dough material so as to allow it to be riled up on a second conveyor means in a multi-layered form, and a second roller assembly similar to the first roller assembly for stretching the piled up dough material in coaction with the second conveyor means.

Abstract: A method and apparatus for continuously manufacturing multi-layered dough materials containing at least dough layers comprising the steps of continuously extruding material in a tubular form onto a conveyor belt, stretching the material to a thin strip while being transported, folding and piling up the strip of material and re-stretching the piled up material. The apparatus comprises a dough feeder comprising a vertical hollow screw and a double-layered annular bottom outlet, a first conveyor means, a first roller assembly consisting of rollers progressing along a closed orbit, a swinging means positioned between the first and the second roller assemblies for swinging dough material so as to allow it to be piled up on a second conveyor means in a multi-layered form, and a second roller assembly similar to the first roller assembly for stretching the piled up dough material in coaction with the second conveyor means.

Abstract: A method and apparatus for continuously manufacturing multi-layered dough materials containing at least dough layers comprising the steps of continuously extruding material in a tubular form onto a conveyor belt, stretching the material to a thin strip while being transported, folding and piling up the strip of material and re-stretching the piled up material. The apparatus comprises a dough feeder comprising a vertical hollow screw and a double-layered annular bottom outlet, a first conveyor means, a first roller assembly consisting of rollers progressing along a closed orbit, a swinging means positioned between the first and the second roller assemblies for swinging dough material so as to allow it to be riled up on a second conveyor means in a multi-layered form, and a second roller assembly similar to the first roller assembly for stretching the piled up dough material in coaction with the second conveyor means.