S ection four includes some of the most common dough functionality tests. The strength and mixing properties of dough help the baker determine the value of the flour they purchase.
Flour specifications often require specialized testing to determine how flour will perform during processing.
Alveograph - Measures strength and elasticity through the resistance of the dough to expand into a bubble
Extensigraph - Measures dough extensibility and resistance to extension
Falling Number - Measures the effects of sprout damage
Farinograph - Measures water absorption and dough strength
Flour Color Analysis - Standardized test to measure flour color
Glutomatic - Measures wet gluten content of the flour
Mixograph - Measures water absorption and dough mixing characteristics
Rapid Visco Analyzer - Measures starch properties of flour
