Resistographs

Resistographs are instruments similar to farinographs, used to study the rheological properties of dough and thus evaluate flour quality. By recording how dough resists mixing and deformation over time, they reveal gluten strength, water absorption, dough development time, and tolerance to overmixing. Millers and bakers use these curves to predict bread-making performance, to blend flours for consistent results, and to troubleshoot problems such as weak doughs that collapse or overly strong doughs that resist sheeting. Like all dough-testing instruments, they translate flour chemistry into practical processing guidance.