Rheological Testing and the Analysis of Flour

Rheology is defined as “the study of deformation and flow of matter”; expressed another way, rheology measures how substances break down. It may seem odd to intentionally mix a dough only to see how slowly or quickly it deforms, but in fact, by knowing the parameters of the dough as indicated in various tests, the baker or miller can make a number of educated deductions about how the flour might perform during baking. In this section, we will look at a number of tests performed at a lab on a sample of bread flour, discuss the various tests, and examine the specific information the tests provide that help to indicate flour performance in the bakery. Thom Leonard from Lawrence, Kansas, and Tod Bramble of the King Arthur Flour Company have both generously offered their expertise in this section of the book, and I would like to acknowledge and thank both for their efforts.