Cereal Chem 59:171 - 174.  |  VIEW ARTICLE
A Dough Sheeting and Molding Property Indicator.

R. H. Kilborn and K. R. Preston. Copyright 1982 by the American Association of Cereal Chemists, Inc. 

An instrument that measures the sheeting and molding properties of doughs is described. The Grain Research Laboratory sheeting and molding property indicator consists of two sensing components, a force transducer, and a potentiometer with the associated electronics. The force transducer is attached to the pivoted frame supporting the movable roller of a National 1-lb sheeter. Force developed by passing dough through the sheeting rolls is measured by the force transducer, allowing measurements of maximum and average sheeting force, sheeting work and dough length. The potentiometer is attached to the Grain Research Laboratory molder and allows the measurement of dough volume after molding. Comparison of the sheeting properties of doughs made with flours from a No. 1 Canada Western red spring wheat and from a 1:1 blend of this wheat and a Canada Eastern white winter wheat showed large significant differences in maximum and average sheeting force, dough length, and sheeting work at each of the three sheeting gaps utilized. In addition, large differences in sheeting properties were evident between the doughs when sheeting gaps were varied. However, significant differences in the molding volumes of the two wheat flour doughs were not evident under the processing conditions used.