Fundamental studies on dough with the brabender extensograph. II.—Determination of the apparent elastic modulus and coefficient of viscosity of wheat flour dough

A new technique, based on an earlier calibration of the Brabender Extensograph, has been developed which allows the apparent coefficient of viscosity and the elastic modulus of dough to be obtained under a constant rate of strain. The results are discussed in relation to those given in the literature. The elastic modulus appears to be affected by test conditions to a far lesser extent than is the coefficient of viscosity. The new Extensograph method does not lend itself to the routine examination of flour properties because the evaluation of the results is laborious. Nevertheless it is of importance as a technique in studying, for example, the effect of oxidative flour treatment on the fundamental properties of dough behaviour and the biochemistry of the protein linkages involved.