Extensograph for assessing dough rheology
When developing baked goods, it is crucial to ascertain the effects of flour additives on dough properties. Accurate rheological data ensures optimal final product quality and consistency.
Measure dough elasticity and extensibility
The Brabender Extensograph-E is a specialized instrument designed to provide precise information on rheological properties of dough. This tool is essential for analyzing the impact of ingredients like enzymes and ascorbic acid. It operates on a standardized methodology compliant with ISO, AACC, and ICC, ensuring comparability and reproducibility. One significant feature is its adaptability with the MetaBridge software, allowing customized methods and extensive data management. Ideal for both large-scale and small-scale (micro extensograph version) operations, it supports flexible testing with small sample volumes. Anton Paar provides comprehensive technical support, enhancing the usability and reliability of the device throughout its lifecycle.
Benefits
- Standardization ensures consistent, reproducible results.
- Adaptable methods offer flexibility in testing configurations.
- MetaBridge software enhances data management and analysis.
- Available in versions suitable for small sample volumes.
- Complies with key industry standards (ISO, AACC, ICC).