Dough analysis system based on enzymatic glycosidic bond reconstruction
The invention relates to the technical field of dough analysis, and particularly discloses a dough analysis system based on enzymatic glucosidic bond reconstruction, which comprises a processor, and a dough preparation monitoring module, a data collection module, a dough characteristic analysis modu...
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| creator | CHEN SHILIN SUN CHAO BAN XIAOFENG YOU GUOAN WANG QINGWEI FAN ZHONGZHE |
| description | The invention relates to the technical field of dough analysis, and particularly discloses a dough analysis system based on enzymatic glucosidic bond reconstruction, which comprises a processor, and a dough preparation monitoring module, a data collection module, a dough characteristic analysis module, a liquid film stability analysis module and a bread quality prediction module which are in communication connection with the processor, the method is used for solving the problem that the stability of dough bubbles and the influence on bread texture are difficult to know. The method comprises the following steps: collecting characteristic data before, when and after the enzyme preparation is added, analyzing characteristic values of dough before, when and after the enzyme preparation is added according to the characteristic data, and analyzing the bubble stability degree of the dough according to the characteristic values of the dough. The dough bubble stability degree and the temperature and humidity data are |
| format | Patent |
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The method comprises the following steps: collecting characteristic data before, when and after the enzyme preparation is added, analyzing characteristic values of dough before, when and after the enzyme preparation is added according to the characteristic data, and analyzing the bubble stability degree of the dough according to the characteristic values of the dough. 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The method comprises the following steps: collecting characteristic data before, when and after the enzyme preparation is added, analyzing characteristic values of dough before, when and after the enzyme preparation is added according to the characteristic data, and analyzing the bubble stability degree of the dough according to the characteristic values of the dough. 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The method comprises the following steps: collecting characteristic data before, when and after the enzyme preparation is added, analyzing characteristic values of dough before, when and after the enzyme preparation is added according to the characteristic data, and analyzing the bubble stability degree of the dough according to the characteristic values of the dough. The dough bubble stability degree and the temperature and humidity data are</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTEDFOR SPECIFIC APPLICATION FIELDS INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIRCHEMICAL OR PHYSICAL PROPERTIES MEASURING PHYSICS TESTING |
| title | Dough analysis system based on enzymatic glycosidic bond reconstruction |
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