Cereal Chem 52:1r - 23r.  |  VIEW ARTICLE
Measurement of Fundamental Rheological Properties of Wheat Flour Doughs.

G. E. Hibberd and N. S. Parker. Copyright 1975 by the American Association of Cereal Chemists, Inc. 

Measurement of fundamental rheological properties requires that the results be free from instrumental factors and independent of sample size and shape. For a nonlinear viscoelastic material, such as dough, these conditions have been satisfied by a limited number of instruments. In this paper the instruments suited to fundamental measurements on wheat-flour doughs are described. The results of creep and creep recovery, stress relaxation, stress-strain, and dynamic measurements using these instruments are summarized. Emphasis is placed on the strain dependence of the rheological properties and it is suggested that progress in fundamental dough rheology may depend on the determination of the interrelations between the strain- dependent rheological functions.