I want someone who is knowledgeable and experienced in this area to describe step-by-step procedures of evaluating flour rheology using a rheometer. Am I going to use only the flour and water as in farinograph analysis, or make it into a dough (including water, salt, sugar, yeast, etc). In addition is it going to be in a dough form or slurry form?
Hello,
I think your sample preparation depends on what you are principally looking at. If you are characterizing some flour(s) regardless of other ingredients, you would need only flour and water. If the objective is to assess how a particular flour performs in a dough/batter system or if you are interested in comparing different dough batter systems based on different dough flour sourcse, preparing ideal dough/ batter with all basic ingredients is required. Also the impact of having such ingredients as sugar and salt on water mobility and gluten functionality can be considered. Thanks
Hallo,
Please find the following review bout Rheometric Measurement of Dough Rheological Characteristics and Factors Affecting It
may be help you
Greetings
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