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APPLICATION OF A VISCOMETRIC METHOD TO THE STUDY OF WHEAT FLOUR DOUGHS *
Author(s) -
LAUNAY B.,
BURÉ J.
Publication year - 1973
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1973.tb00655.x
Subject(s) - rheology , viscometer , materials science , wheat flour , food science , mixing (physics) , mathematics , viscosity , chemistry , composite material , physics , quantum mechanics
The cone and plate viscosimeter was found applicable to studying the effect of experimental variables on the behaviour of flour doughs. A simple method of analysis based on the use of a power law is proposed. The variables studied were: type of flour, water content, mixing time, temperature and the presence of certain chemical compounds. Based on the results obtained, hypotheses were advanced on the importance of non‐covalent bonds in influencing the rheological properties of doughs.