Method of controlling the quality of dough during its processing

Details Method of controlling the quality of dough during its processing Method of controlling the quality of dough during its processing

1990-12-07

1992-04-21

Yeung, George

Food or edible material: processes, compositions, and products

Measuring, testing, or controlling by inanimate means

426502, 426517, A21D 800, G01N 3300

Patent

active

051066360

ABSTRACT:
A method is provided of controlling the quality of dough during its processing, in which the physical properties of portions of a dough strip being continuously fed are automatically and continuously measured, to obtain the specific weight calculated from the dimensional and weight data, of each of the portions of the dough strip, so that the dimensional data and specific weight can be used for processing the dough mass and for formulating raw materials for the next lot to be produced, and in which method, based on the obtained specific weight, the thickness of a dough piece having a uniform top surface area to be stamped out by a puncher is automatically calculated by a computer and an additional stretching system adjusts the thickness of the dough strip, so that the weight of a stamped-out dough piece is automatically made uniform during the operation.

REFERENCES:
patent: 4849234 (1989-07-01), Spinelli et al.
patent: 4877623 (1989-10-01), Hayashi

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