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Cereal Chem 53:72 - 77.  |  VIEW ARTICLE
Correlation of Dough Stickiness with Texturometer Reading and with Various Quality Parameters.

G. Noguchi, M. Shinya, K. Tanaka, and T. Yoneyama. Copyright 1976 by the American Association of Cereal Chemists, Inc. 

Seven flour streams from a commercial mill were investigated with regard to simple correlations between a number of quality parameters. An evaluation of the best combination of these parameters was made to predict the handling property (stickiness) of the resulting doughs. The most significant correlation was between SH content, based on protein content, and stickiness, but there was no significant correlation between protein content and stickiness. As a single test, ash content, SH content, or proteinase activity was found to provide the most useful information for predicting handling properties.

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