Dough slump as a ‘simple’ test for rheology

Milan Patel

Research output: Contribution to journalArticle


Slump testing is conventionally used to characterise the rheology of viscoplastic particulate suspensions such as concrete and thickened mine tailings. Its advantages include its simplicity and low cost relative to conventional rheometers. However, slump testing has rarely been used to characterise the rheology of foodstuffs such as bread dough. Here, a slump test for doughs is developed based on the spread test for proofing doughs by Hoseney et al. (1979) [1]. A ball-shaped sample is formed using a mechanical rounder and left to slump on a flat plate for fifteen minutes. For five of the six test doughs, the final slump correlated with dough ‘consistency’ estimated from uniaxial compression tests, and the long-term elastic stiffness and ‘viscosity’ parameters from the ABBM rheological model for dough.
The slump tests were simulated using a commercial finite element solver to gain further insight into dough flow during the test. The agreement between the measured and predicted slump results was adequate (R2 = 0.65), and several improvements to the test protocol are required to address this. Preliminary results from the simulations suggest that flow within the sample bulk occurs via uniaxial compression and occurs at a range of rates, with shear contributing to flow near the sample base and mixed extension and shear occurring at the exposed surface, particularly at early times. Thus, the slump test reflects largely the rheological properties of dough in compression.
Original languageEnglish
JournalJournal of Non-Newtonian Fluid Mechanics
Publication statusSubmitted - 2020
Externally publishedYes


Cite this

Patel, M. (2020). Dough slump as a ‘simple’ test for rheology. Manuscript submitted for publication.