We provide an overview of transient extensional rheometry techniques for wheat flour doughs in which the deformation and material response is well defined. The behavior of a range of model doughs was explored with a Filament Stretching Extensional Rheometer (FISER). The measurements were also compared to data obtained with a new wind- up extensional rheometer; the SER universal testin... https://www.infonoticiasgandia.com/product-category/ice-cream-makers/