ULTRASONIC EVALUATION OF THE STRENGTH OF FLOUR DOUGHS

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