发明申请
- 专利标题： Ultrasonic evaluation of the strength of flour doughs
- 专利标题（中）： 超声波评估面粉面团的强度
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申请号： US10525411申请日： 2003-08-21
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公开(公告)号： US20060207329A1公开(公告)日： 2006-09-21
- 发明人: John Page , Husein Elmchdi , Martin Seanlon
- 申请人： John Page , Husein Elmchdi , Martin Seanlon
- 国际申请： PCT/CA03/01249 WO 20030821
- 主分类号： G01N33/10
- IPC分类号： G01N33/10 ; G01N29/024 ; G01N29/032 ; G01N29/07 ; G01N29/11 ; G01N3/08
摘要：
A method of determining dough strength and predicting loaf quality is herein described. The method involves propagating an ultrasound signal through a sample of dough and determining the transit time and amplitude of the ultrasound signal, and hence the ultrasonic velocity and attenuation. These data are then used to determine dough strength and predict product quality. Measurement of dough expansion by digital photography as pressure is varied provides complementary information that is used to determine dough strength and predict product quality
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