This standard specifies a detailed method for testing the rheological properties of wheat flour dough using a mix tester, including definitions of terms, principles, instruments and utensils, reagents, sampling, operating procedures, presentation of results, precision and reporting of results. It is suitable for analyzing the rheological properties of wheat flour dough to evaluate its processing performance. The standard includes the definition of water absorption of the dough and the Linear dispersion of the mix tester, providing a systematic test method for the analysis of dough properties. Relevant standards such as GB 5009.3 (Determination of Moisture in Food) are cited to ensure the accuracy and conformity of the test results.