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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

Alessio Cappelli; Cristiano Paganoni; Samuel D'Alessandro; Alice Corradini; Sirio Cividino; Gianluca Tripodi; Mauro Zaninelli
Journal of Cereal Science · Vol. 127 · pp. 104341 · 2026
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Bibliographic Information

JournalJournal of Cereal Science
PublisherAcademic Press
Publication Date2026-02-01
Publication Year2026
Volume127
Pages104341
Document TypeJournal Article
eISSN0733-5210
DOI10.1016/j.jcs.2025.104341
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1983-01-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/07335210
Publisher PageOpen Publisher Page
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