Rheological Evaluation of Some Laboratory Mills

The dough rheology is one of the most important aspect in bread making so it is very important to accurate evaluate the wheat potential for breadmaking by rheological test. The wheat must be milled for testing; the mill used influence the relevancy of wheat tests. The objective of this study is to evaluate the rheological properties of flour obtained by grinding ten samples of wheat in three of the most common laboratory mills (Perten 120, Quadromat Jr. and Chopin CD1). The rheological behaviours of the wheat flours obtained in laboratory were compared with those of flours obtained in industrial mill. The rheological measurements were performed using the Alveograph, Farinograph and Mixolab. Significant correlations were established between the rheological evaluations of industrial and laboratory flour. We may conclude that the wheat milling obtained with laboratory mill Perten 120 correlated well with industrial flour for most of the rheological measurements. The Pearson correlation coefficient varied between 0.42 and 0.93 for test ran on Alveograph and Farinograph and between 0.19 and 0.9 for Mixolab testing.