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April 1, 1973Journal of Texture Studies

Application of a Viscometric Method to the Study of Wheat Flour Doughs*

Bernard Launay Jacques Bure

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Abstract

The cone and plate viscosimeter was found applicable to studying the effect of experimental variables on the behaviour of flour doughs. A simple method of analysis based on the use of a power law is proposed. The variables studied were: type of flour, water content, mixing time, temperature and the presence of certain chemical compounds. Based on the results obtained, hypotheses were advanced on the importance of non‐covalent bonds in influencing the rheological properties of doughs.

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Launay et al. (1973) studied this question.

synapsesocial.com/papers/6a9160d6eb80182e011209a5 https://doi.org/10.1111/j.1745-4603.1973.tb00655.x

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