Capillary rheometer for measuring dough viscosity

Description

FIG. 1 is a top, front, and right side perspective view of a capillary rheometer for measuring dough viscosity showing the new design;

FIG. 2 is a top, front, and left side, perspective view thereof;

FIG. 3 is a front elevation view thereof;

FIG. 4 is a right side elevation view thereof;

FIG. 5 is a left side elevation view thereof; and,

FIG. 6 is a top plan view thereof.

The broken lines shown in the drawings illustrate portions of the capillary rheometer for measuring dough viscosity that from no part of the claimed design.

Claims

CLAIM The ornamental design for a capillary rheometer for measuring dough viscosity, as shown and described.

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Inventors:	Rubio; Felipe A. (Edinburg, TX), Contreras; Roberto (Guadalupe N.L., MX), Martinez; Juan A. (Guadalupe N.L., MX)
Applicant:	Name City State Country Type INVESTIGACION TECNINCA AVANZADA, S.A. de C.V. Guadalupe N.L. N/A MX
Assignee:	GRUMA S.A.B. DE C.V. (San Pedro Garza Garcia, MX)
Appl. No.:	D/596,243
Filed:	March 7, 2017

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Current U.S. Class:	D10/58
Current International Class:	1005
Field of Search:	;D7/323,368,376,381 ;D10/46.2,58,78,81,83,84,96,97,98,99,100,101

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References Cited [Referenced By]

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U.S. Patent Documents

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D109615	May 1938	Lauterbur
D115511	July 1939	Van Doren
D118271	December 1939	Van Doren et al.
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2638066	May 1953	De Ridder
3788139	January 1974	Rubio
3789660	February 1974	Rubio et al.
4587837	May 1986	Newbould
4879897	November 1989	Booth
D331202	November 1992	Jeffers
5209107	May 1993	Grudzien, Jr.
5258601	November 1993	Takano
5347851	September 1994	Grudzien, Jr.
D555420	November 2007	Voss
D688514	August 2013	Lin
8935108	January 2015	Kasten
2010/0166902	July 2010	Kuribayashi

Foreign Patent Documents

	303247046		Jun 2015		CN

Other References

Saki, "Reactive melt blending of low-density polyethylene with poly (acrylic acid)", Arabian Journal of Chemistry (2015) 8, 191-199. cited by applicant . Lawton, "Viscoelasticity of Zein-Starch Doughs", Cereal Chem., vol. 69, No. 4, 1992, pp. 351-355. cited by applicant . Bazua et al., "Extruded Corn Flour As an Alternative to Lime-Heated Corn Flour for Tortilla Preparation", Journal of Food Science, vol. 44, 1979, pp. 940-941. cited by applicant . "Rheometer and extruder solutions for the food industry", Thermo Fisher Scientific, 2016, pp. 1-4. cited by applicant . Neoez-Santiago et al., "Rheological evaluation of non-Newtonian Mexican nixtamalised maize and dry processed masa flours" Journal of Food Engineering 60 (2013), pp. 55-66. cited by applicant . Mondragon et al., "Viscoelastic behavior of nixtamalized maize starch gels", Carbohydrate Polymers 65 (2006) 314-320. cited by applicant.

Primary Examiner: Hattan; Susan Bennett
Assistant Examiner: Was-Englehart; Leanne
Attorney, Agent or Firm: Young & Thompson