Some modifications of the design and use of the ‘research’ water absorption meter in relation to consistency measurements of single doughs

Abstract

The standard ‘Research’ Water Absorption Meter has been modified by surrounding the cup with a water jacket in order to eliminate the use of a constant‐temperature room. Standardization of dough handling has been achieved by the use of two mechanical moulding devices for filling the cup. The standard deviation of sets of duplicate determinations are given as obtained by a trained and untrained operator using the standard technique and by the use of a mechanical moulding method. By obtaining a four‐point curve from a single test dough, the effect of various ingredients on the consistency of dough is described, and it has been shown that it is possible to obtain dough relaxation curves similar to those obtained by using load extension tests. Copyright © 1958 John Wiley & Sons, Ltd