抄録
Optimum condition for measuring apparent viscosity of wheat flour suspention in lactic acid with McMichael type viscometer were reexamined to evaluate gluten quality with smaller amount of samples and more simple procedures than those used today. The procedure proposed on the base of this examination proved to be available for detecting and estimating those characteristics in dough, expressed as low resistance/extensibility on extensigram, which are seen very frequently on Japanese domestic wheat.
