Food | Rotational Viscosity testing of flowing and non-flowing dough with ViscoQC
How can dough samples be measured with ViscoQC? This application report shows how standard quality control procedures can be done for flowing and non-flowing doughs such as biscuit or pie dough because getting the viscosity just right will determine the quality of baked goods.
Dough comes in many different varieties. The viscosity is an important parameter to ensure that the dough has the right consistency for good processability and proper baking. This application report summarizes how doughs with higher and lower viscosity can be measured using ViscoQC and accessories.
The Heli-Plus with T-bar spindles is particularly well suited for the measurement of non-flowing or highly viscous samples as its helical spindle motion effectively minimizes the formation of air channels. Conventional spindle geometries without Heli-Plus tend to create voids or cavities within the sample matrix, which can lead to erroneous and inconsistent measurement results. For paste-like shortcrust pastry dough an H instrument model for high viscosities is needed.
Biscuit dough is much less viscous than non-flowing bread or shortcrust pastry dough. This type of dough will not require T-bar spindles because air-channeling will not be an issue. Standard spindles (e.g. RH) will suffice.
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