초록 ▼

An apparatus and method improves the reliability and reduces the variability of test results using a Alveographe testing appartus for dough. Dough samples are prepared and the qualities of the flour and/or doughs used are measurable by biaxially stretching dough samples until they burst employing ai

An apparatus and method improves the reliability and reduces the variability of test results using a Alveographe testing appartus for dough. Dough samples are prepared and the qualities of the flour and/or doughs used are measurable by biaxially stretching dough samples until they burst employing air pressure for the biaxial deformation. The reliability and reduced variability of test results is achieved by using a low-friction coating on the surfaces of the tools and equipment used to prepare the dough samples. The standard deviation is thereby reduced by approximately one-half. In particular, the low friction coating used is polytetrafluorethylene.

대표청구항 ▼

A method of improving the reliability of dough test results by reducing the variability in burst-testing type of apparatus and reducing the standard deviation of test results of a batch of dough by means of producing the samples to be tested using a process comprising the steps of: forming a dough;

A method of improving the reliability of dough test results by reducing the variability in burst-testing type of apparatus and reducing the standard deviation of test results of a batch of dough by means of producing the samples to be tested using a process comprising the steps of: forming a dough; extruding a samples of said dough onto a receiving tray; rolling the dough samples to a uniform thickness; resting the uniform thickness dough samples on a resting tray; cutting the rested dough samples into uniform dough test samples, and testing said dough test samples in a burst testing type of apparatus and determining a parameter associated with dough extension as a function of time; said improvement in dough test results being derived from a process of preparing more uniform dough test samples comprising: extruding said dough samples onto a receiving tray having a low-friction coating thereon; rolling said dough samples to a uniform thickness using a roller and a roller tray each having a low-friction coating thereon; resting said uniform thickness dough samples on a resting tray having a low-friction coating thereon; cutting said rested dough samples into uniform dough test samples using a cutter having a low-friction coating thereon and testing said uniform test samples in said burst testing type of apparatus and thereby get test results having a reduced variability and reduced standard deviation.