Abstract
AbstractA method and an apparatus are described for determining the large deformation and rupture properties of wheat flour doughs in simple tension. Dough rings are submerged in a liquid of matching density to prevent the dough from deforming under its own weight and are stretched at constant rates of extension until rupture occurs. Stress‐strain curves obtained at different temperatures and extension rates on doughs prepared from a medium strength flour and a weak flour are presented, and the effects of rest period, mixing time, and mixing atmosphere on dough properties are discussed.
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