388 



VISCOSITY OF DOUGH 



the bath. The paddles are forced through the dough by the fall of 

 150 gm. through 2 meters. The rate of the falling of the weight is 

 recorded and measures the viscosity of the dough. 



Fig. 1. 



The turning of the dough inside the viscosimeter is prevented by 

 four equidistant pins. It has been found convenient to attach the 

 pins to a plate rather than to the bottom of the viscosimeter to faciU- 



