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188 Determination of Alveolab properties of dough at adapted hydration from commercial or test flours

Methods Type: Generic Methods
Key data
Number: 188
Year of approval: 2022
Analyte: Dough properties
Matrix:
 
Scope:

This document specifies a method that uses an Alveolab to determine the rheological properties of different types of dough at adapted hydration obtained from “soft” to “hard” wheat flour (Triticum aestivum L.) produced by industrial milling or laboratory test milling.

 

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

 
Definition:

"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.

 

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