Rheological properties of wheat flour dough

The rheological properties of wheat flour dough are indicators reflecting the physical properties such as elasticity, viscosity and extensibility that wheat flour exhibits during the stirring process when water is added to form dough. These properties directly affect the processing applicability of wheat flour, such as the quality of different foods like bread and steamed buns. By measuring the rheological properties of dough, the strength of wheat flour and its processing tolerance can be determined, providing a basis for the quality grading and application of wheat flour.

The core evaluation indicators for the rheological properties of wheat flour dough include water absorption rate, formation time, stabilization time, weakening degree and evaluation value. Water absorption rate refers to the proportion of water required for dough to reach the standard consistency, which determines the softness or hardness of the dough. The formation time refers to the period from the addition of water to when the dough reaches its maximum torque, reflecting the speed at which the dough forms. The stabilization time is the duration during which the dough maintains its maximum torque, reflecting the dough's resistance to stirring. Weakening degree refers to the extent to which the torque of the dough decreases after reaching its maximum torque, reflecting the stability of the dough. The evaluation value is the overall score of the quality of wheat flour based on the above indicators. The differences in these indicators will lead to different uses of wheat flour. For instance, high-gluten wheat flour has a longer stabilization time and higher evaluation value, making it suitable for making bread. Medium-gluten wheat flour has moderate indicators and is suitable for making steamed buns and noodles.

The ST139 electronic flour quality meter is a dedicated instrument for testing the rheological properties of wheat flour dough. It is also a widely used quality analysis device for wheat flour in quality inspection institutions at all levels in China. It can provide key data support in wheat breeding, wheat and flour blending in flour milling enterprises, stable control of product quality and new product development. This instrument is driven by a synchronous motor, and its rotational speed is not affected by voltage fluctuations. It is equipped with a high-precision torque sensor to collect the torque signal of the dough. Through the dedicated software for flour quality, the flour quality curve is automatically analyzed and evaluated to eliminate human errors and ensure the accuracy and reliability of the test. The software is equipped with functions such as operation prompts, automatic data correction, database query and comparison, and printing, meeting the requirements of experimental operations and data analysis. The kneading bowl and the kneading knife are detachable for easy cleaning. The entire machine operation and evaluation results are controlled by a computer, with a high degree of automation. No special maintenance is required, and there are no special requirements for laboratory personnel. Moreover, it has a sensor overload protection function.

The main technical indicators of the ST139 electronic farinograph comply with the standards of GB/T 14614-2019 "Grain and Oil Inspection - Rheological Properties Test of Wheat Flour Dough - Farinograph Method" and ISO 5530-2:2025. The capacity of the dough mixing bowl is 300g, and the main dough mixing knife speed is (63±1) r/min. The speed of the dough mixer knife is (94.5±1) r/min, and the measurement range is ≤10 n.m. It can test core quality indicators such as water absorption rate and formation time, and can also conduct quality difference analysis to guide the blending of raw wheat grains and flour. This instrument is produced by Shandong Shengtai Instrument Co., LTD. The overall quality guarantee period for the equipment is one year (excluding normal wear and tear of vulnerable parts). During the warranty period, any quality issues will be repaired free of charge. We will offer lifetime preferential supply of spare parts and provide overall maintenance and repair services. After the warranty period, only the cost will be charged for maintenance and technical services.