AACC International Approved Methods

Physical Dough Tests

AACCI Method 54-50.01
Determination of the Water Absorption Capacity of Flours and of Physical Properties of Wheat Flour Doughs, Using the Consistograph

VIEW METHOD

Objective
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, HYDxxxx). In a subsequent test performed at the hydration level previously determined, physical properties of the wheat flour dough are determined. This method is applicable to all wheat flours.

A video demonstration accompanies this method.