measurement device for the determination of rheological properties of wheat doughs

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
- 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