Determination of the water absorption capacity of wheat flours and of physical properties of wheat flour dough using the Consistograph

Methods Type: 
Generic Methods
Key data
Number: 
171
Analyte: 
Water Absorption Capacity and Physical Properties (Consistograph)
Matrix: 
Wheat Flours and Wheat Flour Dough
Year of Approval: 
2004
Scope: 

The method is used to assess the water absorption capacity and the rheological properties during mixing of a dough prepared from wheat flour using the Chopin-Consistograph

Principle: 

A dough is made from wheat flour to which an amount of water, based on the initial moisture content of the flour, is added in order to reach a constant hydration level on a dry matter basis. During the kneading of this dough sample, the pressure on one side of the mixer is continuously monitored. The peak pressure recorded during kneading is used to calculate the water absorption of the flour sample at a given " consistency " (target pressure). In a subsequent test performed at the hydration level previously determined, physical properties of the wheat flour dough are determined.

References

  • ICC-Standard No 130 Sampling of milling products (semolina, flours, agglomerated flours and by -products); 1980.
  • ICC-Standard No 110/1 Determination of the moisture content of cereals and cereal products (practical method); 1976.
  • ISO 3696, Water for analytical laboratory use - Specification and test method, 1987

Definitions

"Physical properties of dough during mixing" means the capacity of dough to maintain a certain level of consistency during the test time on the Consistograph mixer.