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AACC International Approved Methods - AACC Method 54-70.01. High-Speed Mixing Rheology of Wheat Flour Using the doughLAB

AACC International Approved Methods

Physical Dough Tests

AACCI Method 54-70.01
High-Speed Mixing Rheology of Wheat Flour Using the doughLAB

VIEW METHOD

Objective
This method determines the mixing quality of wheat flour doughs using the doughLAB, which measures resistance of a dough to mixing (as dough consistency) and gives dough quality measures such as water absorption, dough development time, stability, and other mixing characteristics. The method describes a procedure that emulates the high rate of addition of mechanical energy now commonly used in modern dough mixers integral in rapid-bake (straight dough) systems. The method is applicable to any flour, including, but not limited to, flours that are very strong or are difficult to develop.