Claims
- 1. A method of controlling the quality of bread dough and the like during kneading, comprising the steps of continuously and simultaneously measuring chronological changes of the kneading resistance value, pH value, temperature value, and weight value, of dough being kneaded, monitoring the thus obtained measurements, adjusting or changing the kneading conditions as required, and stopping the kneading operation when it is judged completed.
Priority Claims (1)
Number |
Date |
Country |
Kind |
60-242292 |
Oct 1985 |
JPX |
|
Parent Case Info
This is a division of application Ser. No. 923,642, filed Oct. 27, 1986, now U.S. Pat. No. 4,747,690.
US Referenced Citations (8)
Foreign Referenced Citations (1)
Number |
Date |
Country |
61-219333 |
Sep 1986 |
JPX |
Divisions (1)
|
Number |
Date |
Country |
Parent |
923642 |
Oct 1986 |
|