Real-Time Monitoring of Dough Quality in a Dough Mixer Based on Current Change

Real-Time Monitoring of Dough Quality in a Dough Mixer Based on Current Change

Accurate assessment of dough kneading is pivotal in pasta processing, where both under-kneading and over-kneading can detrimentally impact dough quality. This study proposes an innovative approach utilizing a cost-effective current sensor to ascertain the optimal kneading time for dough. Throughout...

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Bibliografische gegevens
Hoofdauteurs: Wei Wang, Xiaoling Zhou, Wenlong Li, Jing Liang, Xiaowei Huang, Zhihua Li, Xinai Zhang, Xiaobo Zou, Bin Xu, Jiyong Shi
Formaat: Artikel
Taal:English
Gepubliceerd in: MDPI AG 2024-02-01
Reeks:Foods
Onderwerpen:
dough
kneading
current
monitoring
Online toegang:https://www.mdpi.com/2304-8158/13/3/504

Internet

https://www.mdpi.com/2304-8158/13/3/504

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