The examination of biscuit flour doughs by load-extension tests

A study has been made of the characteristics of unfermented English wheat‐flour doughs as indicated by load‐extension tests. The conditions of preparation of dough and the method of testing are described. The results of these tests have been compared with manufacturers' assessment of the biscuit‐making quality of the flour used. It is found that the most suitable flours possess the characteristics of low elasticity and high extensibility, and the limiting conditions, in terms of extensometer readings, for satisfactory biscuit flours are indicated. In two series, tests have been applied to a number of pure varieties of English wheat and it is shown that Little Joss is the most consistently suitable of those tested.