Cereal Chem 52:131r - 135r.  |  VIEW ARTICLE
Rheology of Durum Wheat Products.

R. R. Matsuo and G. N. Irvine. Copyright 1975 by the American Association of Cereal Chemists, Inc. 

The use of a farinograph for assessing the rheological properties of pasta doughs has proven useful for quality evaluation of durum semolinas. Characteristics measured are the dough development time, maximum consistency, and tolerance index but little attention has been given to the band width and "wildness" or irregular mixing patterns of some durum varieties. Farinograms have been analyzed taking into account the mixing action of the farinograph blades and the flow characteristics of doughs of varying quality. Rheology of extrusion is examined in terms of farinograms. Differences in mixing curves are related to spaghetti and gluten quality.