An outline is given of the standard procedures of dough testing on the Brabender, Chopin and Simon instruments and a comparison is made of the essential differences in technique, espicially in the methods of preparation and treatment of the dough. Data from each instrument on several series of flours are compared with baking behaviour. The Flours examined include samples which had been treated in various ways, e.g., with agene, oxidising improvers, etc. The effect of the presence of yeast on the dough is important especially when comparing untreated with treated flours in relation to fermentation time requirements. It was concluded that for reliable testing of bread flours of unknown treatment the technique should ensure that the dough (1) contains the amount of water to bring it to the correct consistency at the end of fermentation, (2) should include yeast, (3) should be allowed at least 3 hours rest before the final moulding and (4) should be given adequate moulding. The Simon technique meets these requirements, and the Brabender technique can be modified to include them. The Chopin apparatus, though useful in studying untreated wheat flours and also in experimental work, does not permit such modifications to be made to its mode of use.
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Bennett et al. (1956) studied this question.