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 Extensograph-E |
NEW MODEL: Extensograph®-E
Test and optimize the quality of wheat flours:
• Stretching behavior of the dough
• Baking characteristics
• Influence of flour additives
• Rheological optimum
Comply with international standards:
• ICC standard no. 114/1
• ISO 5530-2
• AACC standard no. 54-10
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 Brabender® Extensograph®-E has been standard equipment of laboratories all over the world for measuring the stretching properties of wheat flour doughs, in particular
the resistance to extension and the extensibility, and for gaining reliable information
about the baking behavior of the dough.
The instrument has now been completely revised in order to comply with the state of the art. The new Extensograph®-E has got a compact, ergonomic design and a fully electronic measuring system with direct data transmission to the PC.
Test procedure
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 Extensograph measuring system |
The sample dough is prepared from flour, distilled water, and salt in the Farinograph® or Farinograph®-E. This ensures objectivity and reproducibility during dough preparation and a constant starting consistency.
After a certain rest time, the Extensograph®-E stretches the dough until rupture. The force exerted is measured and recorded. In the standard method, this procedure is repeated three times.
The accepted short method allows to save time with reduced proving times that are similar to those in production - the results are nearly the same as with the standard method.
Extensogram
The Extensogram recorded on-line represents the exerted force as a function of the stretching length (time).
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The evaluation plot includes • area (energy) • resistance to extension • extensibility • maximum • ratio of extensibility/resistance • ratio of extensibility/maximum |
The shape of the curve and its variation during the individual proving times, the area below the curve, and the numerical values of the individual evaluation points supply reliable information about the flour quality and its suitability for a certain task.
Comfortable 32-bit Windows software is available for running the instrument, data recording, and fully automatic evaluation.
An powerful correlation program enables correlation of up to 10 tests with each other in clear tables and diagrams.
