Cereal Chem 56:141 - 143.  |  VIEW ARTICLE
A Simple Spread Test to Measure the Rheological Properties of Fermenting Dough.

R. C. Hoseney, K. S. Hsu, and R. C. Junge. Copyright 1979 by the American Association of Cereal Chemists, Inc. 

A simple spread test was developed to measure the rheological properties of fermenting dough. The spread ratio is independent of the volume of the dough piece. With no fermentation time, sugar increased the spread ration apparently by increasing the level of free water in the dough. With normal fermentation times, both yeast and potassium bromate decreased the spread ratio. The effect of yeast was independent of the products produced during fermentation. Thus, yeast appears to affect dough directly. Reducing agents increase and oxidants decrease the spread ratio.