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Rheograph. A laboratory instrument, developed by Interstate Brands Corp., Kansas City, Missouri, that consists of a small, calibrated mixer (q.v.) whose beater is provided with a floating gear that is connected to a transducer and transmits its signal to a recording device that traces a curve while a test dough (q.v.) is being mixed to the fatigue point. The resultant curve provides practical information about the flour sample's protein content (q.v.), gluten quality (q.v.), absorption (q.v.), and optimum levels of any given ingredient.