Abstract
Non-destructive dynamic oscillatory testing using a controlled stress rheometer (CSR) was carried out on wheat flour doughs. The doughs were mixed (and tested destructively) using the traditional farinograph method. The rheology of doughs mixed for different times and doughs prepared with potassium bromate were compared using both instruments. Doughs mixed for 2 and 30 min on the farinograph were shown to have similar ‘consistency’ when tested by the CSR, whereas the farinogram taken during mixing suggested that the structure of the doughs mixed for 30 min had been destroyed. Non-destructive testing of the doughs subjected to mixing for 30 min unexpectedly showed greater variation than doughs mixed for 2 min.
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