Abstract: A kicker unit and the method of using the kicker unit are described. The kicker unit along with its sensor, motor and embedded software makes this novel invention to self-guide the movement of the flattened dough from flattening platen to cooking platen. The sensor and motor based movement control of the kicker enables the flattened dough to successfully move without being disfigured and remain round and flat. The curved shape of the kicker base enables the flattened dough to be transported in good shape.

Abstract: The present invention relates to a method for measuring the gluten content in a flour sample. The method includes preparing the flour, sifting it, and adding water, then pre-hydrating with water in a pre-hydrating mixer for a few seconds, until a sphere cohesive material (SCM) is obtained. Then, the sphere SCM is submerged in a container with salt water for a few minutes, to allow the structuring of the gluten. Then, the sphere is washed in a washing machine to eliminate the water soluble substances, which are not gluten. Then, the gluten structured with excess water is centrifuged in a “centrifuge”, then removed from the centrifuge and weighed. The value that is read is the measurement of wet gluten. To obtain the value of the dry gluten, dry in a desiccation stove or a Teflon® dryer.

Abstract: The present invention relates to a method for measuring the gluten content in a flour sample. The method includes preparing the flour, sifting it, and adding water, then pre-hydrating with water in a pre-hydrating mixer for a few seconds, until a sphere cohesive material (SCM) is obtained. Then, the sphere SCM is submerged in a container with salt water for a few minutes, to allow the structuring of the gluten. Then, the sphere is washed in a washing machine to eliminate the water soluble substances, which are not gluten. Then, the gluten structured with excess water is centrifuged in a “centrifuge”, then removed from the centrifuge and weighed. The value that is read is the measurement of wet gluten. To obtain the value of the dry gluten, dry in a desiccation stove or a Teflon® dryer.

Abstract: The invention concerns a procedure for controlling a metering device for metering fuel into the exhaust gas duct of a combustion engine for the regeneration of a particle filter, whereby the metering device supplies the fuel to the exhaust gas duct over a security valve, a first fuel pipe, a metering valve, a second fuel pipe and an injection check valve and whereby the pressure of the fuel is determined between the metering valve and the injection check valve in the second fuel pipe. It is thereby provided that an opening pressure of the injection check valve is determined from the pressure course between the metering valve and the injection check valve.

Abstract: A pressure sensing assembly for an infusion pump, including: a tubing guide arranged to receive tubing; a displaceable load assembly at least partially disposed within the tubing guide and with a first surface facing in a first direction; a load cell facing the load assembly in the first direction; and a displacement assembly engaged with the tubing guide, facing the first surface in a second direction, opposite the first direction, and exerting a first force on the load assembly in the first direction. The load cell is arranged to detect a second force, greater than the first force, acting on the load cell in the second direction.

Abstract: A mixing system comprising a bowl, mixing element and motor. A mixing element is located within the bowl and is driven by a motor to impart mechanical energy to the foodstuff being mixed upon contact. A method for predicting instantaneous loading on the mixing system motor. A method for increasing the power to the motor comprises introducing additional current in advance of instantaneous loading. A method for identifying the foodstuff being mixed to control operation of the mixer either by allowing user interaction or increasing the current to the motor in advance of instantaneous loading and demands on the motor.

Abstract: A sensor and method for measuring the concentration of one or more chemical substances within a solution. The sensor including a body of saturated hydrogel held within a sensor body. A window to allow flow through of the chemical substance to be measured. The hydrogel is held under a predetermined compressive force within the sensor body such that the hydrogel exerts a base pressure. A pressure sensor such as a strain gauge senses the pressure exerted by the hydrogel within the sensor body. The sensed pressure is stored or displayed. The hydrogel is reactive to the one or more chemical substances so that contact causes the hydrogel to either increase the pressure above the base pressure under which the hydrogel is held or to decrease the pressure relative to the base pressure of the hydrogel.

Abstract: A suspension of a starch-containing product in heated during agitation, whereby the viscosity is registered as a function of the temperature. A curve over the relationship between viscosity an temperature is treated as a property profile for the sample and is compared with another known curve in order to determine the heating properties for the sample. A device for this analysis has an agitator (7), the drive means (10, 11) of which has a power sensor (12) for sensing the power which the agitator is subjected to during the agitating, whereby a measure of the viscosity is obtained. A temperature sensor (13) senses the temperature of the sample.

Abstract: A device and method for storing dough as the dough rises, wherein an indication is provided when the dough has risen to the proper volume. A batch of leavened dough is placed in a container. A lid is provided for covering the leavened dough in the container. The lid defines an aperture that extends through said lid. An alarm assembly is provided that is capable of providing a visual and/or an audible alarm when triggered. The alarm assembly is positionable on the lid, wherein the lid supports the alarm assembly over the leavened dough. A contact element is provided that rests upon the leavened dough within the container. The contact element rises with the dough and contacts the alarm assembly through the aperture in the lid when the leavened dough rises to a predetermined volume. When the contact element reaches the alarm assembly, the contact element triggers the alarm assembly. A person seeing and/or hearing the alarm therefore knows that the dough has risen to the proper amount.

Abstract: The sprout damage testing apparatus of the present invention includes a housing with a mixing cup for receiving a grain sample therein. A first tank supplies a first reagent through a conduit to the mixing cup and a mixer mixes the first reagent and sample within the mixing cup. A drain tube drains the mixture from the mixing cup to a reactor vessel, where a heater warms the contents within the reactor vessel. A viscosity sensor includes a blade mounted within the reactor vessel to mix the contents of the vessel while measuring viscosity thereof. The sensor includes a transmitter for transmitting data relative to the viscosity of the mixture to a central control apparatus, for recording. A drain pipe extends from a drain in the vessel and includes a pump for placing a vacuum on the drain to exhaust the contents of the vessel. A second conduit extends from a second tank with a second reagent therein, which is dispensed within the reactor vessel to dissolve the mixture and enhance the drainage thereof.

Abstract: Method and apparatus for determining the doubling in volume of a rising dough includes a horizontal beam placed across the edge of the bowl which has a retaining notch for a vertical calibrated stick whose end is placed on the top of the dough to ascertain its volume either in an unrisen or risen condition. Since the bowl has nonvertical or sloping sides, the measuring stick is calibrated with a nonlinear scale to compensate or to correspond to the sloping sides. Thus the measuring stick has marked on its scale, for example, the number of cups of dough in the bowl. A measurement is initially made before the dough has risen and then doubled to provide the user with a measurable number which periodic checking will indicate when the dough has increased to that desired volume.

Abstract: A dough sheet sensor comprises a sensing roller, a pivot, a roller support arm and an adjustable counterweight. The sensing roller is displaceable in a first direction as a function of tension in a dough sheet. The roller support arm supports the sensing roller and is attached to the pivot. The adjustable counterweight is attached to the roller support arm and positioned opposite to the pivot with respect to the sensing roller for counterbalancing the sensing roller and the roller support arm. A non-contact distance sensor is operably coupled to the sensing roller through a measurement gap. The measurement gap has a length that varies with the sensing roller displacement.

Abstract: A method and apparatus for evaluating low differential pressure transducers includes a pressure generator in the form of a piston-cylinder assembly having a piston that may be manually positioned precisely within the cylinder to change the volume and thus the pressure at respective sides of the piston. At one side of the piston the cylinder communicates with a first chamber and at the other side of the piston the cylinder communicates with a second chamber, the first and second chambers being formed within a common tank by a partition wall. The chambers each communicate with the transducer to be evaluated and a standard pre-calibrated transducer, the transducers being connected fluidly in parallel so that a pressure differential between air in the two chambers resulting from movement of the piston within the cylinder is communicated to both the transducer to be evaluated and the standard transducer, and the outputs of the transducers is observed and recorded.

Abstract: The invention relates to a method and apparatus for test determining the optimal water-binding ability of wheat flour in order to bake bread with a desired baking result. A predetermined quantity of wheat flour is mixed with water and prepared by working the flour and water together over a given period of time. The starch content of the flour is washed out so as to obtain the gluten content of the flour and therewith a so-called wet gluten piece. This procedure is repeated at least twice at mutually different preparation times but at mutually equal temperatures. The wet gluten piece obtained with each test is first weighed with its water content. The piece is then dried and weighed again. The weights obtained are marked in a coordinate system or are alternatively fed into a computer and form the basis on which the water-binding ability of the gluten of the wheat flour can be indicated at a relevant working time.

Abstract: A powdery sample forming apparatus, which is used for measuring a water content of powder and in which all operations from powder supply to powder discharge are automated, includes a vertically elongated housing which has a sample inlet port at an upper portion thereof and a sample discharge port at a lower portion thereof. A porous plate or a screen plate divides the housing into longitudinal compartments and a gate opens and closes a bottom portion of one of the divided compartments. A vertically movable press member in the compartment having the gate presses the sample against the gate. A window is formed in a side wall of the compartment having the gate and can be cleaned with air under pressure or a vacuum.

Abstract: A method for testing the ingredients of fabricated snack products includes the steps of; producing snack product test pieces using a test ingredient; evaluating certain characteristics of the test pieces; and then using this information to predict the characteristics of a fabricated snack product containing the test ingredient. Initially, a dough containing the test ingredient is mixed under controlled conditions. A quantity of the dough is extruded using an extrusion apparatus adapted to extrude the dough at a uniform rate regardless of the dough's consistency. The extruded dough is then cut into dough pieces having a uniform length, wall thickness and density. Next, the dough pieces are cooked at a predetermined temperature for a predetermined time to form the snack product test pieces. Characteristics of the test pieces are determined and analyzed as a predictor of similar characteristics in a fabricated snack product containing the test ingredient.

Abstract: Apparatus (10) is provided for measurement of the toughness of edible products such as breads and cheeses. The apparatus (10) preferably includes a texture analyzer (12) equipped with a load cell crossarm (18); a special sample holding device (14) is mounted on the analyzer (12) and includes a base (30) adapted to hold a sample (88) and equipped with a flexible elongated pull wire (34). A cover assembly (32) is positioned atop the sample (88) and includes retention pins (64-70) to hold the sample in a substantially stationary condition. In use, the pull wire (34) is coupled to crossarm (18) and the analyzer (12) is actuated to elevate the arm (18), thus pulling the wire (34) at least partially through the sample (88). The force required to pull the wire (34) through the sample (88) is taken as a measure of sample toughness.

Abstract: A testing apparatus (20) and a corresponding method are provided for validly measuring the stickiness or adhesiveness of a sample (52) such as cooked pasta. The apparatus (20) includes a support surface (42) on which the sample (52) is placed, an apertured restraining member (106) for preventing separation between the sample (52) and supporting surface (42), a probe (70) presenting a sample-engaging face (82) for engaging and disengaging a portion of the sample (52), and a tester (22) which is coupled to the probe (70) for moving the probe (70) into and out of engagement with the sample (52). A plurality of probes (70-80) may be provided each presenting a different sample-engaging surface (82) for selective and alternate engagement with the sample (52). The restraining member (106) may be mounted on the tester (22) for shiftable movement relative to the sample (52), and is resiliently biased toward the sample (52) for holding the latter firmly against the supporting surface (42).

Abstract: An improved adhesion testing apparatus (20) for the accurate, quantitative measurement of adhesion of coherent flowable materials such as doughs is provided which includes an extrusion-type sample holding device (42) together with a shiftable probe (38). The device (42) includes a base (46) threadably interconnected with a top (48), the latter supporting an extrusion screen (50). In use, a dough sample placed within the base (46) is extruded through the screen (50) in order to present a test portion (92) above the screen (50); the plunger (38) is then lowered into contact with the portion (92), and rapidly withdrawn. The force required to separate the plunger (38) from the test portion (92) is recorded as a measure of adhesion. Provision of the screen (50) essentially eliminates the potentially interferring factor of dough flow in the measurement of adhesion.

Abstract: An apparatus for predicting milk coagulum cut-time in a cheese making process includes a light source, a sensor or detector for sensing diffuse reflectance of light from said milk and a controller for analyzing the diffuse reflectance and accurately predicting the cut-time to significantly enhance overall yield. More specifically, the apparatus includes an optical probe which may be suspended over the milk or attached to a wall of a fermentation vessel in which the milk is contained. A method for predicting milk coagulum cut-time includes the steps of (a) directing light from a light source toward milk undergoing enzymatic hydrolysis; (b) sensing diffuse reflectance of that light from the milk; (c) analyzing the sensed diffuse reflectance profile and (d) signaling the cut-time. The sensing occurs at between 400 to 6000 nm. Specific mathematical formulae for the analyzing steps are also disclosed.

Abstract: The present invention relates to a method and a device for measuring vividness by means of the light reflected from the surface of baked and fried goods. The adapter establishes a controlled environment for measuring the light reflected from such surfaces providing and interconnecting a controlled light source, a light sensor, providing a precise angle and precise distances between the light source and the surface and between the surface and the sensor. The measurements obtained by use of the invention define goods which fall within an acceptable range of vividness as it pertains to a consumer preferences.

Abstract: The quality of gluten in wheat is determined by centrifuging a gluten sample taken from a wheat dough against a sieve. Upon completion of the centrifugation process, it is determined how large a proportion of the sample has remained in the sieve, without penetrating therethrough. The magnitude of this proportion is used as a measurement of the gluten quality.

Abstract: A method of continuously measuring a successively conveyed lengthy body. Light sensors are located above and laterally of the conveying path of a conveyor and measure the distances from the sensors to various points on the surface of the lengthy body while being conveyed. The sectional area of the body is then calculated by a computer, and further the weight of the body is calculated. Various kinds of light sensors are applicable to the method of this invention.

Abstract: 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.

Abstract: A method of preparing dough for bread or fancy cakes can be carried out more quickly, precisely and reliably, dispensing with subjective judgements of the dough during and/or after the mixing, in such a manner that the state of the dough is monitored with a measuring probe and that values for the further addition of measured amounts of a main constituent such as flour or in particular water are determined from measured values which are obtained at quite specific characteristic measuring moments, in order to obtain an optimum dough which has the required properties in a reproducible manner, regardless of the varying capacity of the flour to absorb water.

Abstract: Disclosed is a method and apparatus for optimizing the rising of bread dough, in home bread baking. The apparatus includes a bread board which is preferably foldable and which is electrically heated to a temperature between 78.degree. and 85.degree. whereby dough kneaded thereon is simultaneously heated. After initial kneading, the dough is flattened on the board and allowed to rise in the flattened condition while a hood for the board retains heat and moisture. The bread board is preferably provided with a removable cloth cover to keep the board clean and to aid kneading, and the board may have a projecting member which engages a table top edge, to prevent lateral motion during kneading. The periphery of the flattened dough mass is confined during rising and provision is made to alert the baker when the flattened dough mass has risen to twice its initial volume.

Abstract: An improved consistometer has a vertically-movable rod for imparting a precisely-measurable amount of energy on initial impact to a dough sample. Simultaneously, a precise measurement of vertical drop is obtained from a cooperating dial displacement indicator. The dial indicator has a vertical arm which is displaced by a horizontal disk fixed to the rod. A collar retains the rod in a first position; removal of the collar permits the rod to drop. After initial impact, further displacement of the rod is measured over a fixed time interval. Comparison of displacement of various dough samples thus indicates their relative consistencies. The rod has interchangeable penetrating rod end elements, to accommodate various types of dough.

Abstract: Apparatus and methods for measuring milk coagulation time and rigidity in the manufacture of fermented dairy products such as cheese. The apparatus includes a substantially flat, disc-shaped probe which is suspended from a wire into a fermented dairy product-making vessel filled with milk. The probe is reciprocated through a small vertical distance within the coagulating milk in the vessel, and the increasing resistance to the probe communicated through the wire as the milk coagulates is continuously measured. When the measured probe resistance reaches a predetermined value, it is time to cut the curd formed by the coagulating milk. The present invention provides apparatus which can be used on both an industrial scale and a laboratory scale.

Abstract: A method and device for use in connection with a dough divider machine which continuously uses mineral oil for lubrication. The method comprises capturing mineral oil, flour, and dough contaminants which becomes mixed as the dough divider operates and filtering the captured mixture so that substantially pure mineral oil is separated from the flour, dough and contaminates. The substantially pure mineral oil is then injected back into the dough divider machine for lubrication. By comparing lost mineral oil to the weight of bakery products produced during a predetermined period, the amount of mineral oil in the bakery products is determined. The filtration method and device utilize a gravity filtration diffuser coalesence and precipitation and a suction filtration. The device is portable for use with either one or more dough divider machines and for cleaning.

Abstract: A method and device for determining the consistency of a non-Newtonian fluid in accordance with USDA Bostwick consistency standards comprises diverting a partial stream from a main production stream of the fluid. The flowrate of this partial stream in weight per time is measured under predetermined pressure drop conditions. The USDA Bostwick value of consistency is then derived from the measured flowrate in accordance with a predetermined functional relationship.

Abstract: A viscoelastometer for measuring and displaying a viscoelastic effect in a liquid such as water, oils, paints, blood or thickened liquids or suspensions including types commonly used as foods or pharmaceuticals as a reproducible force time signature.

Abstract: Dough which is to be formed into small volumes for later baking into bread, etc. is moved from a mass of dough in the lower portion of a hopper by a pair of helical screws, through a conduit, first to a metering means and then through a dispensing nozzle. A paddle reciprocates through an arc adjacent the dispensing nozzle and on its downward stroke is oscillated so that its lower edge abuts the dispensing nozzle to sever the dough moved through the dispensing nozzle away from the oncoming dough, and then oscillates away from the dispensing nozzle as it returns to its ready position. The downward severing movement of the paddle is initiated by the metering means.

Abstract: A procedure is described for determining the overall performance of a flour in baked goods, i.e. for determining the baking strength of the flour so that a baker may compensate for the same when preparing baked goods with the flour.

Abstract: A pasta testing device consisting of a pair of flat elongate transparent plates whose sides stand normal to the flat surfaces and have edges sufficiently clean and sharp to impinge or bite into the softened hydrated surface portion of a strand of pasta to deter the longitudinal movement thereof. At least one of the plates may be colored. The opposite sides of the plates are notched in transversely registering pairs, the notches being preferably of generally rectangular form and disposed vertically relative to the flat surface of the plate and of a size sufficient to accommodate a single strand of pasta. The vertical sides of the plates and the notches have clean sharp edges where they meet the flat surface of the plates. Slide resistance of the notches is further increased when the inner vertical side is provided with an inwardly facing, inverted V-shaped ridge. A single notch near the outer end of a plate is provided for use in extracting a strand of spaghetti from a hot cooking utensil.

Abstract: In the present invention the moisture content of foods is determined and controlled by moving the product continuously past one or both of two sensing devices; a nuclear magnetic resonance sensor and a vector impedance sensor which measures the impedance and phase angle resulting from the application of an alternating current of predetermined frequency. The resulting signals are fed to automatic data processing equipment for determining the moisture content as a function of the frequency in Hertz, the phase angle in degrees expressed from -90.degree. through 0.degree. to +90.degree., and optionally the impedance and the NMR liquid content. The resulting signal which varies as the moisture content is used to control the addition of water or solids to the material to thereby regulate its moisture content.