Cereal Chem 57:174 - 177.  |  VIEW ARTICLE
Dynamic Viscoelastic Properties of Wheat Flour Dough: Dependence on Mixing Time.

L. Bohlin and T. L.-G. Carlson. Copyright 1980 by the American Association of Cereal Chemists, Inc. 

The dynamic rheological properties of wheat flour dough as a function of mixing time are reported for two wheat varieties, Amy and Starke, with strong and medium baking strengths, respectively. The rheological measurements were done with a balance rheometer (Contraves, Zurich) at a shear strain amplitude of 0.37 in the frequency range 0.08-20.9 rad s-1. The result was evaluated according to a recently developed cooperative flow theory. Differences between a strong (Amy) and a medium (Starke) baking flour were observed. No simple relation was found, however, between the dynamic data's dependence on mixing time and the farinogram.