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

Methods Type: Generic Methods
Key data
Number: 188
Status: Draft (2020)
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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.
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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