| 摘要 |
<p>The present invention relates to a method of mixing flour, water and other recipe-related ingredients in a dough mixer (41) to produce a pre-selected end product in a baking plant (40) while evaluating (106) the rheological properties of the dough mixture. A dough-forming process or sequence is terminated at a time-point (t3) before reaching a virtual time-point (t1) at which such a dough-forming process would produce a dough that exhibited maximum rheological properties. The process terminating time-point (t3) is chosen on the basis of predetermined factors. Said factors comprising at least the properties (48) of the flour used and/or the requirements placed on the end product.</p> |
