Method for operating a dough-kneading device comprising the following steps: - time-resolved measurement of a momentary torque acting on a kneading tool of the dough-kneading device , - time-resolved measurement of a momentary speed of the kneading tool , - time-resolved measurement of a momentary rotational position of the kneading tool , - determining a dough elasticity parameter (c d ) and a dough viscosity parameter (d d ) as the actual dough parameters from the measurement values, - outputting dough status data based on the measurement data and the determined actual dough parameters (c d , d d ), - wherein the dough elasticity parameter (c d ) and the dough viscosity parameter (d d ) are determined by means of a vibration analysis, - wherein in the vibration analysis a differential equation of the following form is included: M t = c d R S s min + R S cos ωt − c d R S 2 / 2 sin 2 ωt − d d R S 2 / 2 ω cos 2 ωt + 1 with -- M being the torque; -- R S being the radius of the kneading tool in the considered axis section; -- s min being a minimum gap dimension between the kneading tool and as tub inner wall in the considered axis section of the kneading tool ; -- ω being the angular velocity of the kneading tool , which describes a fundamental oscillation (angular velocity ω) and first upper wave (angular velocity 2ω) of the momentary torque, - controlling the dough-kneading device based on the output dough status data. - time-resolved measurement of a momentary torque acting on a kneading tool of the dough-kneading device , - time-resolved measurement of a momentary speed of the kneading tool , - time-resolved measurement of a momentary rotational position of the kneading tool , - determining a dough elasticity parameter (c d ) and a dough viscosity parameter (d d ) as the actual dough parameters from the measurement values, - outputting dough status data based on the measurement data and the determined actual dough parameters (c d , d d ), - wherein the dough elasticity parameter (c d ) and the dough viscosity parameter (d d ) are determined by means of a vibration analysis, - wherein in the vibration analysis a differential equation of the following form is included: M t = c d R S s min + R S cos ωt − c d R S 2 / 2 sin 2 ωt − d d R S 2 / 2 ω cos 2 ωt + 1 with -- M being the torque; -- R S being the radius of the kneading tool in the considered axis section; -- s min being a minimum gap dimension between the kneading tool and as tub inner wall in the considered axis section of the kneading tool ; -- ω being the angular velocity of the kneading tool , which describes a fundamental oscillation (angular velocity ω) and first upper wave (angular velocity 2ω) of the momentary torque, -- M being the torque; -- R S being the radius of the kneading tool in the considered axis section; -- s min being a minimum gap dimension between the kneading tool and as tub inner wall in the considered axis section of the kneading tool ; -- ω being the angular velocity of the kneading tool , which describes a fundamental oscillation (angular velocity ω) and first upper wave (angular velocity 2ω) of the momentary torque, - controlling the dough-kneading device based on the output dough status data. <EOS>