Current practices in testing flours call for measuring dough strength, not elasticity. Sheeting is a common method for processing developed doughs, the elasticity of which governs dough's sheetability as dough springs back exiting rollers. To characterise dough sheetability, a study was conducted testing 18 different doughs made from six different flours. Each dough was sheeted using an instrumented sheeter and data for exit sheet thickness and roll forces were captured under a range of sheeting conditions. The true rheological properties of doughs were measured and used to calibrate the ABBM constitutive model for dough (1). Numerical simulations of sheeting operations were conducted; the R-2 coefficients between measured and predicted sheet thicknesses and roll forces (vertical and horizontal) were nearly all >0.9. Relaxation times were derived from dough model parameters and revealed that flour quality for dough elasticity should be assessed by examining moisture effects on dough relaxation time. Crown Copyright (C) 2012 Published by Elsevier Ltd. All rights reserved.