Patent ID: 7312451
Filing Date: 2007-12-25
Classification: A21C,G01N

Abstract:
1. In a method of estimating dough development time when using a particular wheat flour in the dough, said method including the steps of forming a dough by mixing together for a period of time dough-forming ingredients including said particular flour, directing near infrared radiation against a surface of said dough, and collecting reflected radiation from said dough as a plurality of time-dependant absorbance spectra; the improvement which comprises: determining the magnitudes of the absorbance spectra within a first neighborhood of 1205 nm and a second neighborhood of 1455 nm; ascertaining a ratio of the magnitude of the second neighborhood to the magnitude of the first neighborhood for each absorbance spectrum; calculating a cumulative sum of said ratios; calculating a maximum positive value from said cumulative sum calculation, and estimating said development time as said maximum positive value derived from said cumulative sum calculation; and basing said development time on the results of said estimating step.