Researches on Rheological Characteristics of Dough of Wheat Flour and their Changes During Storage

Abstract

In this paper, rheological characteristics of flour are determined with Brabender farinograph. Brabender Farinograph is the most widely used laboratory device to evaluate the quality of flour, in batter, with which the rheological characteristics of flour is determined by measuring and recording gluten strength and endurance. With farinograph records the dough structure changes over time and obtaining data about: Absorption of flour, flour power (its ability to form a dough with rheological properties appropriate to flow operations technology), forming time of the dough, the degree of stability and soaking, the consistency of dough during this time.
 Analyzing the data presented on farinograph curves, were extracted the values of the dough development time (min), stability (min), softening degree (FU), consistency (FU), the absorption capacity of flour (%) farinograph index of the dough ..