DE820815C - Dough strength meter for checking the strength of all doughs - Google Patents

Dough strength meter for checking the strength of all doughs

Info

Publication number
DE820815C
DE820815C DEK3273A DEK0003273A DE820815C DE 820815 C DE820815 C DE 820815C DE K3273 A DEK3273 A DE K3273A DE K0003273 A DEK0003273 A DE K0003273A DE 820815 C DE820815 C DE 820815C
Authority
DE
Germany
Prior art keywords
dough
strength
doughs
firmness
meter
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
DEK3273A
Other languages
German (de)
Inventor
Erich Koch
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to DEK3273A priority Critical patent/DE820815C/en
Application granted granted Critical
Publication of DE820815C publication Critical patent/DE820815C/en
Expired legal-status Critical Current

Links

Classifications

    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N11/00—Investigating flow properties of materials, e.g. viscosity, plasticity; Analysing materials by determining flow properties
    • G01N11/10—Investigating flow properties of materials, e.g. viscosity, plasticity; Analysing materials by determining flow properties by moving a body within the material

Landscapes

  • Physics & Mathematics (AREA)
  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Analytical Chemistry (AREA)
  • Biochemistry (AREA)
  • General Health & Medical Sciences (AREA)
  • General Physics & Mathematics (AREA)
  • Immunology (AREA)
  • Pathology (AREA)
  • Manufacturing And Processing Devices For Dough (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Description

Die Festigkeit der hergestellten Teige wird mit der Hand und durch Wirkproben geprüft. Dabei bleiben manche Faktoren der Teigfestigkeit unberücksichtigt, und das Gefühl ist nicht zuverlässig genug, um Brotfehler durch zu feste Teige zu vermeiden. The firmness of the dough is made by hand and by hand Active samples checked. Some factors of dough firmness are not taken into account, and the feeling is not reliable enough to correct bread defects caused by dough that is too firm avoid.

Bekannt ist ein Verfahren und eine Vorrichtung zur selbsttätigen Bestimmung der Gärungsreife von Sauerteigwaren, die mittels eines Gewichtsfühlers die Gärungsreife ermittelt. Der Teigfestigkeitsmesser prüft dagegen die Teigfestigkeit aller Teige unmittelbar nach dem Einteigen, bevor eine Gärung eingetreten ist. A method and a device for automatic Determination of the fermentation maturity of sourdough products using a weight sensor the fermentation maturity is determined. The dough strength meter, on the other hand, checks the dough strength all dough immediately after battering, before fermentation has occurred.

Der Teigfestigkeitsmesser ist ein Senklot I, das senkrecht in den Teig eindringt. Der Führungsstab 2 des Senklotes gleitet durch eine Öse 3 eines Skalenträgers 4, der in einer Schlitzführung 5 eines senkrecht auf einem Brett 6 aufgeschraubten Skalenhalters 7 gleitet. Das Brett ruht auf dem Kesselrand der Teigknetmaschine. Das Senklot wird bis auf den Teig gesenkt. Die Skala 8 auf dem Skalenträger läßt man herabgleiten, bis sie auf dem Führungsstab des Senklotes liegt, und schraubt den Skalenträger mit der Stellschraube g fest. Der Fühmngsstal) steht nun auf dem Nullpunkt der Skala. The dough firmness meter is a plumb bob I, which is perpendicular to the Dough penetrates. The guide rod 2 of the plumb bob slides through an eyelet 3 of a Scale support 4, which is in a slot guide 5 of a perpendicular on a board 6 screwed scale holder 7 slides. The board rests on the bowl rim of the dough mixer. The plumb bob is lowered down to the dough. The scale 8 on the scale carrier leaves you slide down until it rests on the guide rod of the plumb bob and screw it the scale holder with the adjusting screw g. The Fühmngsstal) is now on the Zero point of the scale.

I)ie Alessung der Festigkeit erfolgt durch das Loslassen des Senklotes, das eine bestimmte Zeit eindringt. Die Senktiefe wird am oberen Ende des Führungsstabes abgelesen. I) The firmness is achieved by letting go of the plumb bob, that penetrates for a certain time. The countersink depth is at the top of the guide rod read.

Je tiefer das Senklot eindringt, desto weicher ist der Teig. Je geringer die Senktiefe, desto fester ist er. Durch Ermittlung und Bekanntgabe der Senktiefen kann für jede Art Teig die hacktechnisch richtige Festigkeit ermittelt und allen Interessenten als Richtzahl bekanntgegeben werden. The deeper the plumb bob goes, the softer the dough. The lower the depth of the sink, the more solid it is. By determining and announcing the sinking depths the correct firmness can be determined for every type of dough and all Interested parties will be given as a guide.

Die neuartige Methode der Prüfung der Teigfestigkeit ist nicht vom Gefühl abhängig. Sie prüft nicht allein die Höhe des Wasserzusatzes, sondern erfaßt die Einflüsse durch Mehlart, Güte und Griffigkeit des Mehles, die Beschaffenheit der Eiweißstoffe und die Quellung der Eiweißstoffe durch die Güte der Säuerung beim Brotteig. The new method of testing dough strength is not dated Feeling dependent. It not only checks the amount of water added, but records it the influences of the type of flour, the quality and texture of the flour, the texture the protein substances and the swelling of the protein substances due to the quality of the acidification Bread dough.

Claims (2)

PATEN TAN SPRUCH E: I. Teigfestigkeitsmesser zur Prüfung der Festigkeit aller Teige, dadurch gekennzeichnet, daß die Geschwindigkeit des Eindringens eines Senklotes in den Teig als Maßstal) für die Festigkeit des Teiges dient. PATEN TAN SPRUCH E: I. Dough strength meter to test the firmness of all doughs, characterized in that the speed of penetration of one Plumb bob in the dough as a yardstick) for the firmness of the dough. 2. Teigfestigkeitsmesser nach Anspruch I, dadurch gekennzeichnet, daß die Senktiefe als Festigkeitsmeßzahl an einer einstellbaren Skala unmittelbar abgelesen werden kann. 2. Dough firmness meter according to claim I, characterized in that that the countersink depth as a strength index on an adjustable scale directly can be read.
DEK3273A 1950-05-21 1950-05-21 Dough strength meter for checking the strength of all doughs Expired DE820815C (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DEK3273A DE820815C (en) 1950-05-21 1950-05-21 Dough strength meter for checking the strength of all doughs

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DEK3273A DE820815C (en) 1950-05-21 1950-05-21 Dough strength meter for checking the strength of all doughs

Publications (1)

Publication Number Publication Date
DE820815C true DE820815C (en) 1951-11-12

Family

ID=7209806

Family Applications (1)

Application Number Title Priority Date Filing Date
DEK3273A Expired DE820815C (en) 1950-05-21 1950-05-21 Dough strength meter for checking the strength of all doughs

Country Status (1)

Country Link
DE (1) DE820815C (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2975631A (en) * 1958-03-03 1961-03-21 Hansen John Softness gage for bakery products
US4565089A (en) * 1984-06-18 1986-01-21 Nabisco Brands, Inc. Consistometer
US4939927A (en) * 1986-09-03 1990-07-10 Geoffrey Johnston Device to measure the tenderness of meat

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2975631A (en) * 1958-03-03 1961-03-21 Hansen John Softness gage for bakery products
US4565089A (en) * 1984-06-18 1986-01-21 Nabisco Brands, Inc. Consistometer
US4939927A (en) * 1986-09-03 1990-07-10 Geoffrey Johnston Device to measure the tenderness of meat

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