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November 29, 2017

30/11/2017: Standard-compliant analysis of dough properties

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 


  
Extensograph-E
Image credit: Brabender
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






For more information visit the Brabender website, HERE.
 

The Global Miller

This blog is maintained by The Global Miller staff and is supported by the magazine Milling and Grain
which is published by Perendale Publishers Limited.


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