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.

 

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