179 Determination of Water Absorption Capacity of Wheat Flours and Wheat Meals and Physical Properties of Wheat Dough Using the Haubelt Flourgraph E6

Methods Type: Generic Methods
Key data
Number: 179
Analyte: Flourgraph E6
Matrix: Wheat
Year of Approval: 2012
Scope: This standard specifies a method for the determination of water absorption capacity of wheat flours and wheat meals and the rheological properties during mixing of dough using the Haubelt Flourgraph E 6.
Principle: The Flourgraph E 6 measures, calculates, and records the consistency of the dough during kneading as torque, development time, stability, and softening value.


ICC Standard Nr. 130, Sampling of milling products (semolina, flours, agglomerated flours and by-products); 1980

ICC Standard Nr. 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 method; 1987



- Consistency

Consistency is the capacity of dough to maintain a certain level of consistency during the test time on the mixer with a fixed r.p.m. Consistency on Flourgraph E 6 is measured in Haubelt Einheiten, HE units.


- Water absorption

Water absorption of the flour is the defined amount of water expressed in ml necessary to produce dough with a consistency of 500 HE.  This is related to 100 gr flour of 14 % moisture content.


- Dough development time

The development time of the dough is defined as the time between the start of the measurement (addition of water) and the point of the torque curve (middle curve) just before weakening begins (see table 1in appendix).


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