Motor torque, power change, or electric current variation? Assessment of the best real time parameter to identify maximum dough consistency and dough rheological variations during kneading

Technological improvement of kneading process is essential for food industry. Nevertheless, real-time measurement of dough readiness has been partially neglected, thus motivating this work. The first aim is to determine the most effective indirect parameter in finding maximum dough consistency, identifying the optimal kneading time. In addition to the benchmark parameter (motor torque), power and electric current were tested. The second aim is to assess which parameter can better monitor dough rheology evolution during kneading, testing three flours with increasing strength. Finally, the relationship between motor torque, power, and electric current was investigated through specific linear mixed-effects models. The results show a strong correlation between the tested indirect parameters and the benchmark. Specifically, power performed better than electric current in maximum dough consistency determination, optimal kneading time and dough readiness identification, and in the models results. Furthermore, power shows a noteworthy feature in the case of strong flours: the progression of power values is more representative of the real evolution of the gluten network, in addition to lower fluctuations in the time-interval of main interest and reduced sensor costs. In conclusion, power was the best substitute of motor torque to on-line assess the most important dough parameters at industrial level.