0
    You are here:  
  1. Home
  2. ICC Standards
  3. Standards overview
  4. 180 Determination of the Rheological Properties of Wheat Flour Dough Using the Haubelt Flourgraph E7

180 Determination of the Rheological Properties of Wheat Flour Dough Using the Haubelt Flourgraph E7

Methods Type: Generic Methods
Key data
Number: 180
Analyte: Flourgraph E7
Matrix: Wheat
Year of Approval: 2012
Scope: This standard specifies a method, using the Haubelt Flourgraph E7, for determining the rheological properties of wheat flour dough.
Principle: Dough of flour, water and salt is mixed according to ICC standard No. 179. A test piece of the dough is moulded into a standard shape using the balling unit and moulder of the Haubelt Flourgraph E7. After a fixed period of resting time the dough is stretched while recording the force required. After the first stretching the procedure of moulding, resting and stretching is repeated twice.

References

ICC-Standard No. 130, Sampling of milling products (semolina, flours, agglomerated flours, and by-products); 1980

ICC-Standard No. 110/1, Determination of the moisture content of cereals and cereal products (Practical method); 1976

ISO 3696, Water for analytical laboratory use – Specification and test methods; 1987

ICC-Standard No. 179, Determination of water absorption capacity of wheat flours and wheat meals and physical properties of wheat dough using the Haubelt Flourgraph E6; 2012

 

Definitions

For the purposes of this standard, the following definitions apply:

 

- Water absorption

  The water absorption of the flour is the volume of water required expressed in ml, necessary to produce dough with a consistency of 500 HE. This is related to 100 g of flour at 14% moisture content

 

-  Rheological characteristics of the dough

The assessment of the rheological characteristics of wheat flour dough is based on the following two physical properties:

-       Elasticity: the resistance of the dough to extension, and

-       Extensibility: the extent to which it can be stretched before breaking.

 

Download the complete Standard Method immediately after purchase!

Standard