Cereal Chem 48:609 - 619.  |  VIEW ARTICLE
Application of Muller's Method to Extensigraph Measurements with Various Hook Speeds.

J. Prihoda and W. Bushuk. Copyright 1971 by the American Association of Cereal Chemists, Inc. 

Muller's method for calculating the stress and strain for doughs from measurements with the Brabender Extensigraph was modified for use with different hook speeds. In the modified formula for stress, the effective mass and cross-sectional area of the dough test piece are expressed as a function of the length of the dough piece. With this modification, it was possible to use one equation for all mass and cross-sectional area calculations for all hook velocities. The resulting stress-strain curves were transformed to deformation and flow curves in the usual manner. Results were obtained for doughs from Canadian hard red spring wheat flour for the range of stresses from 7,500 to 40,000 g.cm.-1 sec.-2. Flow curves showed that over this range of stresses the viscosity remained essentially constant for doughs mixed for 2 min., and increased slightly with increasing stress for doughs mixed for 9 and 15 min. Doughs rested for different periods differed in rheological behavior in the region of higher stress; doughs that were rested longer were less viscous.