The mixing ratio of different wheat varieties by the flour production, flour quality and effects of some additives (ascorbic acid, cellulatic enzymes, oxidation enzymes) can be determine with RHEOGRAPH device. With the device, constant pressure to inflate the dough with the resistance (P), elongation (L), energy (W) values can be determined. In a short time dough quality characteristics can be obtained with the device.  Rheograph gives similar results as Alveograph. The device has it’s own embedded industrial PC and own software. The device can control directly from the touch screen industrial PC. All test results calculate and record on the industrial PC of the device.

Rheograph can be determine :

-Resistance/Maximum Resistance to Pressure (P)

-Extensibility-Curve Length (L)

-Energy (W)

-P/L

-le (Elasticity Index)