Brezel akzeptanz

A team of researchers collects data about factors that affect a quality characteristic of baked pretzels. Variables include process settings, like Mischwerkzeug, and grain properties, like Mehlprotein .

You can use this data to demonstrate Ermitteln von wichtigen Prädiktoren with TreeNet®-Klassifikation.

Worksheet column Description
Mehlprotein The percentage of protein in the flour
Wasser The percentage of water in the pretzel dough
Mischzeit The amount of time that machines mix the dough before the dough rests
Ruhezeit The amount of time that the dough rests before machines shape and cook the dough
Zeit zum Backen The total amount of time that the dough is in the oven at Bake Temperature 2 and Bake Temperature 3
Trockenzeit The amount of time that the dough is in the kiln after the dough comes out of the oven
Backtemperatur 1 The temperature of the oven while machines apply a caustic solution
Backtemperatur 2 The temperature of the oven after machines apply the caustic solution but before the temperature changes to Bake Temperature 3
Backtemperatur 3 The temperature of the oven for the final bake
Ofentemperatur The temperature of the kiln where the pretzels dry following the bake
kaustische Konzentration The concentration of the caustic solution machines apply to the dough
Mischgeschwindigkeit The setting for speed on the mixing machine
Mehlgröße The size of the flour granules
Schwellungskapazität The volume increase from the addition of water
Wasseraufnahmekapazität The amount of water that binds to a gram of flour
Ölaufnahmekapazität The amount of oil that binds to a gram of flour
Emulsionsaktivität The ratio of the height of emulsion layers to the height of a mixture
Emulsionsstabilität The ratio of the height of emulsified layers to the height of a mixture
Schaumkapazität The volume of foam after a whipping process
Schaumstabilität The percent of foam that remains 1 hour after a whipping process
Gelatinierungstemperatur The temperature when a heating process produces a complete gel
GeringsteGelationskonzentrat The concentration of a complete gel that does not slip after a cooling process
Massendichte The density of compacted flour
Mischwerkzeug The shape of the tool that mixes the flour
Ruhefläche The type of surface that the dough rests on before machines shape and cook the dough
Ofenmodus 1 Whether the oven applies heat through radiation, convection or conduction
Ofenmodus 2 Whether the oven applies heat through radiation, convection or conduction
Ofenmodus 3 Whether the oven applies heat through radiation, convection or conduction
Ofenmethode Whether the process in the kiln uses a single pass or multiple passes
akzeptable Brezel Whether the pretzel has an acceptable value of the quality characteristic
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