Wheat flour; Physical characteristics of doughs; Part 4 : Determination of rheological properties using an alveograph
Описание (англ.):
Is based on Standard No.121 of the International Assotiation for Cereal Science and Technology (ICC). The method consists in preparing of a dough of constant moisture content from wheat flour and salt water, under specified conditions, preparing of test pieces of standard thickness from the dough, biaxial extending by inflating into the shape of a bubble, plotting of the differances in pressureinside the bubble as a function of time, assessing of the properties of the dough from the surface area under the curve and the shape of the curve obtained.