This document discusses dough rheology and various equipment used to analyze dough properties. It defines dough as a wet mass developed by mixing wheat flour, water, and other ingredients. Dough undergoes viscosity changes during mixing as it develops elastic and extensible characteristics. Equipment described includes the farinograph, extensograph, alveograph, mixograph, amylograph, and rapid visco analyzer. These tools measure properties like water absorption, viscosity, elasticity, and strength to evaluate dough development and quality.

1. Himashree P
2017027017
DOUGHRHEOLOGY

2. Dough refers to a wet mass developed after
mixing of wheat flour, water and other
ingredients. Physico-chemical properties of dough
play important role in the bakery, pasta and
ready-to-eat cereals processing industry.

3. Dough is developed due to complex interactions among
wheat constituents during mixing operation. The process
of dough development begins with addition of water and
commencement of mixing operation. Initially all
ingredients are hydrated and appear like a sticky paste.
On further mixing, the viscosity increases, sticky
characteristics of dough disappear and a non-sticky mass
is developed at peak consistency of dough. At this stage
the dough behaves like a viscoelastic mass with both
elastic and extensible characteristics.

4. • Wheat dough (well mixed flour with water and
ingredients) under stress undergoes flow and elastic
recovery. These flow and elastic behavior of dough
during processing are referred to as rheological
properties
• Knowledge of rheological behaviour and dough
properties is becoming more important as the
baking industry becomes more automated.

5. EQUIPMENTS USED IN
QUALITY CONTROL FOR
ASSESSMENT OF DOUGH
RHEOLOGY

6. FARINOGRAPH
recording dough mixer
The farinograph is a tool used for measuring
the shear and viscosity of a mixture of flour and
water. It determines dough and gluten properties of
flour by measuring the resistance of a dough against
mixing action of paddles(blades).
The results which include Water absorption, arrival time,
stability time, peak time, departure time, and mixing
tolerance index are used used as parameters in
formulation to estimate the amount of water required
to make dough, to evaluate flour blending
requirements, and to check flour uniformity and also
processing effects.

8. EXTENSOGRAPH
visco elastic recoder
• A Extensograph is a laboratory device, with which the
elongation properties ( elasticity , plasticity )
of dough can be tested by measuring the force required
to strech the dough with a hook until it breaks.
• The stretching properties provide information about the
behavior of a dough on the pan . Due to the CO 2 gas
formation, the dough is expanded and gains in
volume. In order to maintain the volume,
the adhesive must be stretched, but it must not
collapse immediately afterwards. These dough
properties can be read in the extensogram.

10. ALVEOGRAPH
visco elastic recoder
The Alveograph or Chopin extensimeter, is a tool
for flour quality measurement which measures the
flexibility of the dough produced from the flour, by
inflating a bubble in a thin sheet of the dough until
it bursts. A strong dough requires more force to
break the bubble. The resulting values show the
strength of the flour, and thus its suitability for
different uses.

12. MIXOGRAPGH
recording dough mixer
• The mixograph test quickly analyses small
quantities of flour for dough gluten strength.
• It determines dough and gluten properties of flour
by measuring the resistance of a dough against the
mixing action of pins. The results include water
absorption, peak time and mixing tolerance.
• Flour water absorption measured by mixograph
often serves as bake absorption in bread baking
tests.

13. AMYLOGRAPH
viscosity analyser
The amylograph test measures flour starch properties
and enzyme activity which resukts from sprout
damage.
It ianalyses viscosity by measuring the resistance of a
flour and water slurry to the stirring action of pins
or paddles ,being heated at a constant rate.
When the slurry is heated, the starch granules swell
and it becomes a paste. A thicker slurry has more
resistance to the pins during stirring and has a
higher peak viscosity. Generally, a thicker slurry
indicates less enzyme activity and makes better
products.

15. RAPID VISCO ANALYSER
viscosity analyser
• The rapid visco analyser test measures flour starch
properties and can also used to determine stirring
number which is related to sprout damage.
• It indicates starch viscosity by measuring the
resistance of a flour and water slurry to the stirring
action of a paddle.
• The results include peak viscosity and are expressed
in rapid visco units (RVU).

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