Dough stretch characteristics rheometer Glutograph-E

for wheat doughfor the food industry

The Glutograph-E is used to measure the stretching and elastic properties. The most common application of this instrument is the measurement of the flour quality with separate quality control of dry and wet gluten that is used as flour addictive to gain more and more value. The testing of the samples is usually carried out when the gluten is washed out from the weights. The flour quality is tested for noodle production with regard to the suitability. The instrument can easily recognize the damage caused by heat and dry on flour. The Glutograph-E is comprised of two parallel plates that are round and corrugated. These are mounted in different places opposite to each other. By placing the sample between the plates, a defined sample volume is provided with a reproductive sample geometry. The most convincing features of Glutograph-E are that it can measure small sample sizes of 2-3 g, has an integrated computer and supports USB/ethernet connection.