| 发明名称 |
Monitoring of dough properties |
| 摘要 |
The present invention relates to a rapid and non-evasive method of monitoring dough development and dough mixing properties using near infrared (NIR) spectroscopy. In particular, the present invention relates to a method of measuring the change in constituents of a grain flour dough during mixing. |
| 申请公布号 |
US6342259(B1) |
申请公布日期 |
2002.01.29 |
| 申请号 |
US19990403279 |
申请日期 |
1999.12.20 |
| 申请人 |
GRAINS RESEARCH AND DEVELOPMENT CORPORATION;COMMONWEALTH SCIENTIFIC AND INDUSTRIAL RESEARCH ORGANISATION;NEW ZEALAND INSTITUTE FOR CROP AND FOOD LIMITED;BRI AUSTRALIA LIMITED |
发明人 |
WESLEY IAN JOHN;LARSEN NIGEL GRANT;OSBORNE BRIAN GEORGE;SKERRITT JOHN HOWARD |
| 分类号 |
A21D2/40;G01N21/35;G01N33/10;(IPC1-7):G01N33/10 |
主分类号 |
A21D2/40 |
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