EXTENSOGRAPH "E" W/SOFTWARE
The standard instrument for measuring flour quality: stretching behavior -- baking characteristics -- influence of additives -- rheological optimum. The application of constant flour qualities is of decisive importance for the milling and baking industries. Different baking products make different demands to the flour quality. The Extensograph®-E measures the stretching properties of dough, in particular the resistance to extension and the extensibility, to make reliable statements about the baking behavior of the dough. The Extensograph®-E shows the influence of flour additives like ascorbic acid, enzymes (proteinases), and emulsifiers and, thus, permits to determine the rheological properties of each flour and to adjust the "rheological optimum" for the respective purpose.