Scope and field of application

The method is used to assess the rheological properties of a dough prepared from wheat flour using the Chopin-Alveograph.

The method is applicable to flour from wheat (Triticum aestivum L.).

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

Definitions

"Rheological properties of a dough" means the resistance of the dough to stretching and its extensibility, under the conditions of the method, until the moment when it begins to rupture.