APPLICATION OF A VISCOMETRIC METHOD TO THE STUDY OF WHEAT FLOUR DOUGHS

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.