Method for measuring rheological qualities of fermented or unleavened flour-based dough and device therefor

摘要

The invention concerns a method for simultaneously measuring the rheolgical qualities of fermenting flour-based pasta or azimous bread, from a dough piece (1), characterized in that the dough piece is obtained by vertical and upward extrusion of a dough sample so as to provide it with a spheroidal shape with variable flattening, and of substantially constant volume and in that the measurements of an index of consistency and of an index of elastic deformation recovery are simultaneously performed on the same dough piece (1). The invention also concerns a device for implementing said method.