Influence of Shaping and Orientation of Structures on Rheological Properties of Wheat Flour Dough Measured in Dynamic Shear and in Biaxial Extension

Characterization of the rheological properties of wheat flour dough during mixing and baking without modifying its structure or mechanical properties is not easy. In this work, the effect of dough setting pre‐orientation and strain orientation during characterization are assessed for differently structured wheat flour doughs (various water contents and addition of glucose oxydase). Rheological properties were measured in dynamic shear as rotational (CSL²100 fitted with a cone‐plate geometry) or radial (CP20 fitted with a plate‐plate geometry) small deformation mode and in lubricated squeezing flow and relaxation called large deformation mode. In comparison with radial shearing, rotational shearing induces a much larger preorientation of the network and thus a strain‐hardening phenomenon that affects the rheological measurements (storage modulus is overestimated) but relaxes, at least partially, during a rest period. Consequently, a longer period of time has to be allotted (allowing stress relaxation) before starting measurements. Plate‐plate geometry induces less preorientation and allows measurement a few minutes after setting. However, it has less discrimination of the differently structured dough than the cone‐plate geometry used in rotational mode. Results which partially agree with those of the CP20 are obtained using the lubricated squeezing flow followed by stress relaxation.     

Effects of Different Salts on Mixing and Extension Parameters on a Diverse Group of Wheat Cultivars Using 2‐g Mixograph and Extensigraph Methods

Cations of differing chaotropic capacities (LiCl, NaCl, and KCl) were used in small‐scale mixing and extensigraph studies to assess functional changes in dough behavior of wheat cultivars varying in total protein content and HMW glutenin composition. Salt addition, regardless of cationic type, caused an increase in dough strength and stability. The smaller (hydrated) and least chaotrophic cations (Li⁺<Na⁺<K⁺) effected the greatest increase in mixing time (MT) and resistance to extension (R_max) and produced the most stable resistance breakdown (RBD). The effects of different cations on mixing and extensions indicated strong intercultivar variation; differential responses to salt addition were further shown when the cultivars were grouped according to protein content and Glu‐1D or Glu‐1B genome composition. Increases in dough strength parameters due to the addition of salt were consistently more significant for cultivars showing an overexpression of Bx7 (>12% protein). In the absence of genotypic variation, a significant interactive effect of cultivar type, protein amount, and salt addition was found for all functional dough parameters except extensibility. During mixing, there was a decrease in the amount of apparent unextractable polymeric protein (%UPP) in the dough. This phenomenon was ameliorated by the presence of salt in doughs formed from weaker flours and was most pronounced early on in the mixing process (t = 100–200 sec). Results show the importance of refining 2‐g mixograph studies to include salt in the “flour and water” dough formula.     

Effects of Ferulic Acid and Transglutaminase on Hard Wheat Flour Dough and Bread

The effects of ferulic acid and transglutaminase (TG) on the properties of wheat flour dough and bread were investigated. Ferulic acid and TG were blended with hard wheat flour at levels of 250 and 2,000 ppm of flour weight, respectively. The addition of ferulic acid reduced the mixing time and mixing tolerance. The addition of TG did not obviously affect the mixing properties. Significant effects of ferulic acid plus TG on the rested dough texture were observed for overmixed dough. The maximum resistance (Rmax) of the dough was significantly reduced with the addition of ferulic acid but increased with the addition of TG. The addition of TG with ferulic acid restored the Rmax reduced by ferulic acid alone. The proportion of SDS‐soluble high molecular weight proteins in the dough increased with the addition of ferulic acid and decreased with TG, when assessed with size‐exclusion HPLC fractionation. Although the addition of TG improved the handling properties of the dough made sticky with added ferulic acid, it did not improve the quality of the bread with added ferulic acid as measured by loaf volume and firmness.     

Effects of Temperature and Mechanical Input on Semisweet Biscuit (Cookie) Quality and Dough Characteristics

The effects of specific mechanical energy (SME) and dough temperature at the end of mixing (T_f) on semisweet biscuit dough characteristics and biscuit quality were studied using an experimental mixer fitted with monitoring devices. The fluid circulating in the double jacket of the mixing bowl was regulated at variable temperatures and mixed dough samples were prepared at T_f of 23, 30, and 37°C for three levels of SME input (20, 60 and 120 kJ/kg). Correlation analysis showed that semisweet biscuit length and thickness were independent quality parameters, influenced respectively by the T_f of dough and SME. Biscuit thickness and volume increased with SME input, but SME had no significant influence on the physicochemical characteristics of the dough. Biscuit length was related to the density and stickiness of the dough and to rheological behavior as assessed by fundamental and empirical measurements. A rise in dough temperature >35°C induced a dramatic increase in viscoelastic properties, leading to biscuit shrinkage. The increase of dough density with T_f seemed to be related to the melting of solid fat in the dough recipe. Melting of fat during mixing could also be a source of viscoelastic changes in the dough at T_f.     

Effect of l-Ascorbic Acid on the Rheological Properties of Wheat Flour-Water Dough

L-Ascorbic acid (AsA) and its related compounds play an important role as improvers in bread production. Addition of AsA and its related compounds, such as dehydro-L-AsA (DHA) and 2,3-diketo-L-gulonic acid (DKG), affected the rheological properties of flour-water dough during mixing, especially hardness. Addition of 10 or 100 ppm AsA increased the dough hardness of samples as compared with the control dough. Addition of DHA or DKG to dough only slightly increased hardness. Addition of p-quinone significantly increased the hardness. Both glutathione (GSH) and its oxidized form (GSSG) drastically decreased the hardness. Contents of AsA in the treated dough decreased and contents of DHA increased during mixing, suggesting that oxidation occurred. The oxidation rate of AsA was influenced by the concentration of AsA added. The improving effect of AsA on the rheological properties of flour-water dough seemed to be mostly dependent on reactive intermediate oxidation products such as O₂^-, while the contribution of DHA was rather limited.     

Modified Dough Preparation for Alveograph Analysis with Limited Flour Sample Size

Dough rheological characteristics obtained by alveograph testing, such as extensibility and resistance to extension, are important traits for determination of wheat and flour quality. A challenging issue that faces wheat breeding programs and some wheat research projects is the relatively large flour sample size of 250 g required for the standard alveograph method (AACCI Approved Method 54‐30.02). A modified dough preparation procedure for a small flour sample size was developed for the alveograph test method. A dough was prepared by mixing 80 g of flour with 60% water absorption (2.5% salt solution) for 4 min in a 100 g pin mixer; it was then sheeted and cut into three patties of defined thickness. Data generated by the modified dough preparation method were significantly correlated with the results from the approved alveograph method. The correlation coefficients (r) for each of six alveograph dough characteristics of 40 different advanced breeding lines and wheat varieties were 0.92 for P (mm H₂O), 0.73 for L (mm), 0.83 for W (10^–4 J), 0.90 for P/L, 0.90 for le (%), and 0.76 for G. The modified dough preparation was easier and more convenient than the approved method, and test time for the modified dough preparation was shorter by 20–25 min. This modified dough preparation procedure for the alveograph may be useful for wheat breeding programs as well as an alternative to the approved alveograph method for milling and baking industries and wheat quality research.     

Starch Pasting and Textural Attributes of Elbow Macaroni as Impacted by Dough Moisture,Dough Mixing Time,and Macaroni Cooking Time

The effects of dough moisture, mixing time, and cooking time on uncooked and cooked elbow macaroni by means of starch pasting and macaroni textural characteristics were investigated. In conventional elbow macaroni production, cooking time was found to have significant contributions to cooked macaroni starch pasting properties, indicating that degree of starch cook dependent on cooking time was the main influence on cooked macaroni starch pasting phenomena. Dough moisture also showed some significant (P < 0.05) relationships with cooked macaroni starch pasting properties; however, mixing time did not show significant effect. Cooked macaroni starch pasting properties showed significantly (P < 0.05) high correlations with cooked macaroni firmness and stickiness. Cooking time was the only major variable contributing to variations in cooked elbow macaroni starch and consequently in pasting and texture characteristics. Cooking time was highly related to firmness and stickiness of cooked elbow macaroni (P < 0.0001, R² = 0.8148; P < 0.0001, R² = 0.6215, respectively). In addition, dough moisture had a slight significant (P < 0.05) effect on cooked elbow macaroni firmness and stickiness. Cooked elbow macaroni firmness and stickiness were found to be highly correlated (P = 0.0001, R² = 0.8459). Increases in firmness increased cooked elbow macaroni stickiness. As a result, when elbow macaroni was cooked for shorter times, firmer and stickier macaroni was obtained.     

Comparison of Work Input Requirement on Laboratory-Scale and Industrial-Scale Mechanical Dough Development Mixers

The use of a laboratory-scale mixer for predicting the mixing requirement of flours in an industrial-scale mixer was investigated by measuring the work input required to mix a range of flours to peak consistency on both a laboratory-scale and an industrial-scale mechanical dough development (MDD) mixer. The industrial mixer used was a Tweedy-type mixer, and the mixing optimum was determined using a probe that sensed changes in dough consistency. Work input was estimated from mixer motor power, taking into account expected motor and drive chain losses, and from dough temperature rise measurements. The laboratory mixer used twin flat-bladed rotors; mixing optimum and work input were determined from the torque measurement. Work inputs from both mixers were highly correlated (r² = 0.88) but with a large offset (the industrial mixer requiring more work to develop the dough). The two methods of measuring industrial mixer work inputs gave slightly different results leading to uncertainty as to the actual work given by the industrial mixer. Farinograph mixing properties were less well correlated with industrial-scale work input requirement than the laboratory-scale MDD mixer.     

Bread Quality Relationship with Rheological Measurements of Wheat Flour Dough

The rheological properties of wheat doughs prepared from different flour types, water contents, and mixing times for a total of 20 dough systems were studied. The results were compared with the results of standard baking tests with the same factors. Water and flour type had a significant effect on storage modulus (G′) or phase angle measured by an oscillatory test both in the linear viscoelastic region and as a function of stress, and on compressional force measured as a function of time. The correlation of maximum force of dough in compression and G′ of dough measured within the linear viscoelastic region was r = 0.80. Correlation between the compression and oscillation test improved when all measuring points of the G′ stress curve were included (r = 0.88). The baking performance of the different doughs varied greatly; loaf volumes ranged from 2.9 to 4.7 mL/g. Although the water content of the dough correlated with the rheological measurements, the correlation of G′measured in the linear viscoelastic region or maximum force from stress‐time curve during compression was poor for bread loaf volumes. Mixing time from 4.5 to 15.5 min did not affect the rheological measurements. No correlation was observed with the maximum force of compression or G′ of dough measured in the linear viscoelastic region and baking performance. Good correlation of rheological measurements of doughs and baking performance was obtained when all the data points from force‐time curve and whole stress sweep (G′ as a function of stress) were evaluated with multivariate partial least squares regression. Correlation of all data points with loaf volume was r = 0.81 and 0.72, respectively, in compression and shear oscillation.     

Evaluation of a New Viscometer Performance in Predicting the Technological Quality of Soft Wheat Flour

Gluten aggregation properties were investigated by means of the GlutoPeak device, a viscometer recently proposed as a rapid and sensitive test for measurement of wheat flour technological performance. In this study, 62 soft wheat flour samples of different quality and end use were utilized to evaluate if the GlutoPeak parameters could adequately predict chemical and rheological characteristics of soft wheat flour dough, that is, protein content measured by the Kjeldahl method, dough strength measured by a Chopin alveograph, and dough stability and water absorption measured by a Brabender farinograph. Linear correlation analysis showed that most GlutoPeak curve parameters were strongly correlated with protein content, dough strength, and water absorption. The statistical models, obtained by a stepwise multiple regression method, showed the GlutoPeak device to be a promising tool to characterize wheat flour (R_adj² = 0.84 for protein content, R_adj² = 0.71 for dough strength, and R_adj² = 0.67 for water absorption). The rather high accuracy of the prediction models for the three mentioned parameters confirmed that GlutoPeak parameters are well correlated with other frequently used flour quality parameters and are able to describe flour technological performance.     

Relationship of Dough Extensibility to Dough Strength in a Spring Wheat Cross

A negative relationship between dough strength and dough extensibility would pose a problem for breeding hard wheats, as both dough strength and dough extensibility are desirable. We derived 77 recombinant inbred lines (RIL) from a cross between hard red spring wheat cultivars McNeal and Thatcher. McNeal produces flour with stronger dough and lower extensibility than does Thatcher. RIL were evaluated for strength‐related properties using mixograph analysis and extensibility parameters using the Kieffer attachment to the TA.XT2 texture analyzer. Additionally, the RIL were test baked. Measurements using the mixograph and the Kieffer attachment were highly heritable. Maximum dough extensibility (Ext_max) was negatively correlated with resistance to extension (R_max) (r = ‐0.74) and with mixograph tolerance (r = ‐0.45). Loaf volume was correlated with both R_max (r = 0.42) and area under the extensigraph curve (r = 0.44) based on partial correlation analysis adjusted for protein differences. Ext_max was negatively correlated with loaf volume (r = ‐0.26). The McNeal allele for polymorphism at the Gli1‐B1 locus on chromosome 1BS caused high dough‐mixing tolerance and low dough extensibility. Our results suggest that traditional selection criteria in hard red spring wheat, including tolerance to dough mixing and high loaf volume, may result in reduced dough extensibility.     

Rheological Properties of Full-Formula Doughs Derived from Near-Isogenic 1BL/1RS Translocation Lines

Four pairs of near-isogenic wheat lines, with and without the 1BL/1RS translocation, and differing at the Glu-1 loci (coding for high molecular weight [HMW] glutenin subunits) were evaluated for their dough mixing properties, dough stickiness, and baking performance. In all 1BL/1RS translocation lines, weakening of the dough consistency occurred within 2 min past peak time. The full-formula dough from every 1BL/1RS translocation line exhibited poor dough mixing characteristics and increased stickiness compared to the corresponding wheat control. The HMW glutenin subunits coded by the Glu-A1 locus had no apparent effect on mixing properties, but did have a slight effect on the dough stickiness at two of the four stages of dough mixing. Glu-B1 and Glu-D1 loci encoded glutenin subunits produced significant changes in dough mixing properties and dough stickiness, respectively. With respect to baking performance, there was no significant difference between loaf volumes of 1BL/1RS versus control wheats for three of four near-isogenic pairs. Within the 1RS-group, the translocation lines containing HMW glutenin subunits 5+10 produced bread with greater loaf volumes than the pairs containing its allelic counterpart 2+12. Loaf volume was not influenced by the subunits associated with the Glu-B1 loci. In general, the breads baked from 1BL/1RS translocation lines had a relatively poor crumb and crust quality and contained larger gas cells than the wheat controls. In comparing isogenic pairs, the magnitude of the difference in loaf volume between the control wheat and the corresponding 1BL/1RS translocation line was greater in the pair unique for HMW subunits 5+10; the difference was primarily due to the stronger mixing properties of the wheat control.     

Comparison of Small and Large Deformation Rheological Properties of Wheat Dough and Gluten

The rheological properties of dough and gluten are important for end‐use quality of flour but there is a lack of knowledge of the relationships between fundamental and empirical tests and how they relate to flour composition and gluten quality. Dough and gluten from six breadmaking wheat qualities were subjected to a range of rheological tests. Fundamental (small‐deformation) rheological characterizations (dynamic oscillatory shear and creep recovery) were performed on gluten to avoid the nonlinear influence of the starch component, whereas large deformation tests were conducted on both dough and gluten. A number of variables from the various curves were considered and subjected to a principal component analysis (PCA) to get an overview of relationships between the various variables. The first component represented variability in protein quality, associated with elasticity and tenacity in large deformation (large positive loadings for resistance to extension and initial slope of dough and gluten extension curves recorded by the SMS/Kieffer dough and gluten extensibility rig, and the tenacity and strain hardening index of dough measured by the Dobraszczyk/Roberts dough inflation system), the elastic character of the hydrated gluten proteins (large positive loading for elastic modulus [G′], large negative loadings for tan δ and steady state compliance [J_e⁰]), the presence of high molecular weight glutenin subunits (HMW‐GS) 5+10 vs. 2+12, and a size distribution of glutenin polymers shifted toward the high‐end range. The second principal component was associated with flour protein content. Certain rheological data were influenced by protein content in addition to protein quality (area under dough extension curves and dough inflation curves [W]). The approach made it possible to bridge the gap between fundamental rheological properties, empirical measurements of physical properties, protein composition, and size distribution. The interpretation of this study gave indications of the molecular basis for differences in breadmaking performance.     

Fortification of Wheat Dough with Calcium and Magnesium Ions Affects Empirical Rheological Properties

This study evaluated the influence of calcium and magnesium ions on the empirical rheological properties of wheat flour to verify possible effects of these ions on processing because, in addition to their nutritional importance, they are also responsible for water hardness. Calcium (0–1.30 g/100 g) and magnesium (0–0.34 g/100 g) ions from sulfate salts were added to wheat flour, according to a central composite rotatable design. The farinograph and extensigraph properties of wheat flour and its mixtures were evaluated. The results were analyzed by response surface methodology. Calcium ions stood out for increasing water absorption, decreasing mixing stability, and producing a delayed effect on dough extensibility (reduced at 135 min). Magnesium ions influenced most flour rheological properties in a similar manner to oxidizing agents (increased dough stability, increased resistance to extension, and reduced extensibility), thus proving to be a possible replacement agent for these additives. An interaction effect of the combined calcium and magnesium ions was observed on dough development time. The results showed that effects on processing can occur when wheat flour fortification is made, and adaptations on wheat flour specifications, product formulation, and processing parameters may be required.     

Comparison of Small and Large Deformation Measurements of Whole Meal Rye Doughs

The rheological properties of rye flour-water-salt doughs prepared from different flour types (different falling number and coarseness) at different water levels were studied after mixing and after 90 min of incubation (30°C and 80% rh). Both the effect of water and the coarseness of the flour had significant effects on storage modulus (G′) measured by oscillatory test in the linear viscoelastic region and on compressional force measured at large deformation. The results of the two rheological methods correlated very well with each other (correlation coefficients varied in the different doughs at r = 0.975–0.999). Dough rheological measurements suggested that falling number did not have a statistically significant effect on dough rheology after mixing or incubation. Although the two rheological methods correlated well, the responses for incubation were different. In the small deformation method, the storage modulus of all doughs, independent of the falling number, decreased during incubation, whereas in the large deformation method, only the hardness of doughs made from flours with lower falling number decreased during incubation. The rheological measurements of doughs after mixing and the viscosity measurements of flourwater suspension at 30 and 40°C did not correlate with each other. Total pentosans have great effect on viscosity measurements of flour-water suspensions, whereas flour particle size and soluble pentosans correlated more with rheological properties of doughs (r = 0.851 between G′ and soluble pentosans).     

Influence of High Molecular Weight Glutenins on Viscoelastic Properties of Intact Wheat Kernel and Relation to Functional Properties of Wheat Dough

High and low molecular weight glutenin subunits (HMW‐GS and LMW‐GS, respectively) are the main factors determining the viscoelastic properties of wheat dough. The mechanical and viscoelastic properties of 29 samples of wheat kernels differing in HMW‐GS were evaluated with load‐compression tests. Samples were grouped by genotypes differing in HMW‐GS composition (allelic variants: Glu‐A1: null, 1, 2*; Glu‐B1: 7, 7+8, 7+9, 13+16, and 17+18; Glu‐D1: 5+10, 2+12). Groups representing Glu‐A1 1 and 2*; Glu‐B1 7, 7+9 and 17+18; and Glu‐D1 5+10 generally possessed hard grain and showed the largest kernel elasticity values, while those representing subunits Glu‐A1 null; Glu‐B1 7+8; and Glu‐D1 2+12 had soft kernels and showed lower elastic work values. Genotypes possessing HMW‐GS 1, 17+18 and 5+10 gave large SDS‐sedimentation values and better dough viscoelastic properties than those with allelels: null, 7+8, and 2+12. Kernel hardness showed significant correlation with the dough‐strength‐related parameters: SDS‐sedimentation; dough mixing time; and the alveographic parameters, W and P. There was a negative correlation between kernel plastic work and dough mixing time and the dough tenacity/extensibility parameters, P/L. The significant relationship between sedimentation tests and kernel elastic work seems to indicate that elastic work is related to genotype (protein composition). The general tendency was that higher values in kernel elastic work and size corresponded to better dough rheological quality. Mechanical properties of the kernel were significantly related to the elastic behavior measured in a single wheat kernel. The use of the compression test on individual kernels is easy, rapid and nondestructive and therefore seems to show potential use as a rapid tool in breeding to improve wheat quality.     

Effects of Mixing Conditions on Pasta Dough Development and Biochemical Changes

Mixing of commercial durum wheat semolina with water was performed under different conditions in a Brabender micromixer equipped with pastamaking shafts. Semolina filling of the mixing chamber was 30.4–42.9% (v/v), shaft speed was 10–110 rpm, temperature was 10–40°C, and hydration level was 47–52.5% (db). The blend of water and semolina evolved from individualized hydrated particles (HP) to a dough product (DP) as a function of these conditions. Torque values (T) and the specific mechanical energies (SME) were recorded during mixing as a function of time. Terms from these curves were defined to characterize the mixing process: t_o (starting time of dough development), t_d (time to reach the maximum dough consistency), T_m (mean torque value after dough development), and SME_f (total energy applied to the dough during mixing). Transformation of HP into DP and the mixing temperature were the main parameters affecting t_o, t_d, T_m, and SME_f. Protein aggregate distribution was measured by size-exclusion HPLC, protein solubility in 0.01N acetic acid, free -SH content, soluble arabinoxylans, reducing sugars, ferulic acid, carotenoid content, and oxidase activities to characterize the biochemical changes that occurred during pasta dough formation. DP was characterized by lower amounts of insoluble glutenin aggregates, lower protein solubility in dilute acetic acid, lower free -SH content, ferulic acid, carotenoid content, and lower oxidoreductase activities as compared to HP. Once the dough was developed, the effects of mixing speed, temperature, or hydration level on the biochemical composition of the blend were null or low compared to the modifications that were observed when the blends changed from HP to DP. The t_o and SME_f were the most significant parameters in characterizing the pasta dough mixing process in relation to biochemical changes.     

Mixograph Absorption Determination by Response Surface Methodology

The advantages of using the mixograph to determine dough mixing properties include minimal flour requirements (2–35 g) and an efficient mixing process that rapidly resolves mixing peaks. A disadvantage to using this instrument is that it lacks an objective absorption measurement. This article describes an analysis system, RsMix, that objectively determines water absorption and statistically evaluates (R² and probability values) this measurement. The RsMix system also exports files that produce response surface plots. These plots illustrate the response of the dough to different combinations of mixing time and absorption. Each data set analyzed by the RsMix system was composed of an absorption series run at 2% absorption increments. The RsMix system attempts to maximize power input over data collected over absorption and time ranges. These data can be input manually or automatically acquired from MixSmart data files. To measure the precision of the RsMix system, a replicated absorption series composed of four to six different amounts of added water was analyzed. Depending on the mixer and formulation used, calculated standard deviations for optimum absorptions ranged from 0.8 to 2.0%. A regression comparing flour protein content to 2-g mixograph absorption had r² = 0.80. A similar regression comparing 2-g mixograph to 50-g farinograph absorption had r² = 0.81. Mixograph parameters could also account for 90% or more of the variation in bake absorption, bread volume, and total bread scores.     

End-Use Quality of Flour from Rhyzopertha dominica Infested Wheat

The objective of this study was to evaluate how Rhyzopertha dominica infestation of stored wheat grain affects the rheological and baking properties of bread made with the milled flour. Wheat samples were infested with R. dominica and stored for up to 180 days at room temperature. Every 45 days, samples of wheat were collected and evaluated for insect population and flour yield. Flour milled from these wheat samples was evaluated for color reflectance, pH, fat acidity, and rheological properties which were measured by a farinograph. Loaves of bread were baked using a straight-dough procedure. Volume, height, and weight of the loaves were evaluated. None of the analyses performed on the control wheat flours showed any changes during the storage period, and they were similar to the initial wheat. The insect population increased during storage of the wheat up to 90 days, and the flour yield decreased with the storage up to 180 days. Flours from insect-infested wheat absorbed more water than did flours from control wheat. Dough stability and dough development times of infested flours decreased. Bread volume showed a progressive decline throughout the storage experiment. In conclusion, flour from insect-infested wheat exhibited changes in rheological properties such as dough stability, dough development times, water absorption, and mixing stability; bread had an offensive odor; and volume and loaf characteristics were negatively affected.     

Dough Microextensibility Method Using a 2‐g Mixograph and a Texture Analyzer

Development of a small‐scale method to measure dough extensibility, using a 2‐g mixograph and the TA.XT2 texture analyzer (TA) equipped with Kieffer rig, suitable for early‐generation wheat quality screening is presented. Three hook speeds 3.3, 7.0, and 10.0 mm/sec were tested on the TA. Only at the lower hook speed of 3.3 mm/sec were wheats, varying in quality, clearly differentiated. The ability to differentiate between wheats using the TA was compared with the Brabender Extensigraph. The sample ranking based on the resistance to extension (R_max) from the TA at a hook speed of 10.0 mm/sec correlated highly (r = 0.99) to the ranking obtained on the extensigraph. Dough extensibility data from the extensigraph and the TA, using hook speed 10.0 mm/sec, was correlated (r = 0.90) to loaf volume. Similarly, dough extensibility on the TA, using hook speed 3.3 mm/sec, was correlated to loaf volume (r = 0.96). The effect of three dough water contents (farinograph absorption, farinograph absorption + 6%, and 2‐g mixograph water absorption) on physical properties of dough were evaluated by mixing the dough in a 2‐g mixograph and testing the extensibility on the TA. Dough prepared at farinograph absorption + 6% and at mixograph absorption allowed differentiation between wheats based on the resistance to extension (R_max).