METHOD FOR CONTROL OF PASTA PRODUCTS PRESSING PROCESS Russian patent published in 2011 - IPC G01N33/10 A23P1/10 A23L1/16 

FIELD: food industry.

SUBSTANCE: method includes kneading dough of wheat flour with moisture content 28-30 % and the dough pressing. One determines the torque value on the screw electric drive and during pressing and establishes the dependence of torque variation on pressing duration. The torque value variation dependence character is established by way of the screw rotation frequency variation of by way of dough temperature measurement. The optimal screw rotation frequency and the optimal dough temperature are determined by the dependence established when the torque value remains invariable in the course of pressing. Alternatively, one determines the screw electric drive input power variation and establishes the dependence of the power input on the screw rotation frequency or on the dough temperature. The optimal screw rotation frequency and the optimal dough temperature are determined by the dependence established.

EFFECT: enhanced efficiency of control of the process of pressing wheat flour pasta dough with varied technological properties and pasta products quality improvement.

5 dwg, 4 ex