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SENSORY ASSESSMENT OF STIFFNESS AND RHEOLOGICAL MEASUREMENTS ON DOUGHS OF IDENTICAL FARINOGRAPH CONSISTENCIES
Author(s) -
BLOKSMA A. H.,
MEPPELINK E. K.
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.tb00659.x
Subject(s) - farinograph , rheology , stiffness , materials science , creep , wheat flour , food science , composite material , mathematics , chemistry
Significant differences were found in the sensory assessment of stiffness of doughs made from various wheat varieties with such water additions that their Brabender farinograph consistencies would have been identical. Sensory ratings correlated significantly with extensigraph and creep measurements. The use of the farinograph for the determination of baking absorption is discussed. It is suggested that other rheological measurements should be considered as a possible replacement for the farinograph method.