Determination of extensibility and toughness of wheat-flour dough based on bubbles blown by sheeted dough and airflow-3D imaging technique

Abstract

The resistance strength (toughness) and extensibility of dough are closely related to the quality of the dough product. In this study, the toughness and extensibility of dough were detected using an airflow-structured light 3D imaging technique combine with bubbles blown out of sheeted dough. The spatial deformation characteristics and point cloud features of each point cloud image were determined using the point cloud data processing algorithms. The frame, height, volume, surface area, projected area of three planes, and three point cloud features corresponding to the maximum height of the bubble were taken as the extracted features. A total of eight features were selected, which were consequently concentrated in the first three principal components (PCs). The first three PCs were fed into three different prediction models. The ELM model achieved a relatively higher prediction accuracy than the other two models. For toughness and extensibility, Rp were 9092 and 0.8950, respectively.