METHOD FOR CONTROL OF WHEAT DOUGH KNEADING Russian patent published in 2011 - IPC G01N33/10 A21C1/00 A23L1/16 

FIELD: food industry.

SUBSTANCE: method consists in the dough recipe specification, determination of the recipe components quality parameters i.e. moisture content, concentration and temperature and the dough kneading controlling parameters i.e. moisture content, temperature of water supplied for kneading, kneading duration. During the dough kneading controlling parameters setting dough moisture content determination is performed by way of measurement of the kneading tool drive input power at different values of dough moisture content and establishment of dependence of the kneading tool drive input power on the dough moisture content value with subsequent determination of the optimal dough moisture content. Determination of the temperature of water supplied for kneading is performed by way of measurement of the kneading tool drive input power at different values of water temperature and establishment of dependence of the kneading tool drive input power on the water temperature value with subsequent determination of the optimal temperature of water used for dough kneading. The optimal dough kneading duration is determined with account for the optimal temperature of water used for dough kneading and the optimal dough moisture content during variation of the kneading tool drive input power value by way of recording the beginning of the period of time during which the torque value on the kneading tool shaft remains at the same level.

EFFECT: enhanced efficiency of the wheat dough kneading process control during production of pasta products.

3 dwg, 2 ex