Premium
Some modifications of the design and use of the ‘research’ water absorption meter in relation to consistency measurements of single doughs
Author(s) -
Muller H. G.,
Barron L. F.
Publication year - 1958
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740091003
Subject(s) - consistency (knowledge bases) , absorption of water , metre , standardization , standard deviation , materials science , absorption (acoustics) , mechanical engineering , process engineering , composite material , mathematics , engineering drawing , computer science , engineering , statistics , physics , geometry , astronomy , operating system
The standard ‘Research’ Water Absorption Meter has been modified by surrounding the cup with a water jacket in order to eliminate the use of a constant‐temperature room. Standardization of dough handling has been achieved by the use of two mechanical moulding devices for filling the cup. The standard deviation of sets of duplicate determinations are given as obtained by a trained and untrained operator using the standard technique and by the use of a mechanical moulding method. By obtaining a four‐point curve from a single test dough, the effect of various ingredients on the consistency of dough is described, and it has been shown that it is possible to obtain dough relaxation curves similar to those obtained by using load extension tests.