METHOD OF MEASUREMENT OF RHEOLOGICAL QUALITIES OR PASTA simmering UNLEAVENED BREAD FLOUR BASIC AND DEVICE FOR ITS IMPLEMENTATION.

摘要

A method of simultaneously measuring the theological properties of fermenting or unleavened doughs of flour, from a dough piece (1), which is remarkable in that the dough is achieved by a vertical extrusion and bottom of a pulp sample so as to give it a spheroidal variable flattening, and substantially constant volume and in that the measurements of a consistency index and an index of the recovery of the elastic deformations are carried out simultaneously on the same dough ( 1), and device for its implementation.