Laboratory rheometer Extensograph-E

dough stretch characteristicsfor wheat doughfor the food industry

Brabender Extensograph-E: Measure the extensibility and resistance to extension of dough What does it measure? The Brabender Extensograph-E determines the extensibility and resistance to extension of doughs, allowing conclusions to be drawn about dough characteristics (e. g. gas holding capacity) and bakery product volumes. Why is this important? - Gluten strength and bread-making characteristics of flour can be determined - Flour supplied from the mill can be checked if it meets the specifications for the given application - Influence of flour additives like ascorbic acid, enzymes (proteinases), and emulsifiers can be made evident. How is the test performed? - Before starting the test in the Extensograph-E, prepare your sample dough from flour, distilled water, and salt in the Farinograph. - After a certain proving time, the dough is stretched until rupture in the Extensograph-E. The force exerted is measured and recorded. This procedure is repeated three times. This corresponds to the actual practice in the bread and bread roll production. - The Extensogram recorded on-line, and represented as a color diagram on the monitor, shows: Resistance to extension, maximum resistance, energy, extensibility/resistance ratio, maximum resistance / resistance ratio Standards fulfilled: - ICC-Standard No. 114/1 - AACC Method No. 54-10.01 - ISO 5530-2 - RACI, GB/T, GOST R, IRAM, FTWG, amongst others What are the benefits? - Guaranteed reliability and reproducibility: Compliance with international standards for testing flour quality - Practice-oriented test procedure: Guaranteed high flour and end product quality - No production losses due to usage of inappropriate material