A comparative evaluation of the rheological properties ancient wheat flours (emmer, spelt, and khorasan), cultivated under same conditions, was conducted. They were evaluated for chemical composition, wet gluten quantity, quality, aggregation, disruption kinetics (GlutoPeak), dough proofing (Rheofermentometer), as well mixing thermal behavior (Mixolab). High content spelt flour led to formation...

Black Space diagrams representing rheological data of asphalt materials in the form complex modulus (|G*| or |E*|) versus phase angle (δ) have been successfully used for interpretation material behavior and performance. Previous studies identification testing geometry compliance errors when over multiple temperatures loading times (frequencies), screening “thermo-rheological simplicity” various...