Reliably determine rheological dough properties via stretch resistance using the Extensograph-E

Intended use

The Brabender Extensograph-E measures the stretch resistance and elasticity of a dough. By doing this, you establish the rheological optimum in order to achieve the very best baking results.


Extensograph-E

  • Determine the rheological optimum for the very best baking results
  • Recognise and determine the effect of flour additives
  • Practice-orientated statements 
  • Flexibility due to customisable, short methods
  • Conforms to all international standards
  • Also available in the ‘Micro-Extensograph’ model for small sample quantities

 

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Meaningful dough examinations for achieving best baking results

On the basis of the recorded extensogram, reliable information on rheological dough properties – and therefore later baking results – can be determined. Recognise and determine the effects of flour additives, such as for example enzymes or ascorbic acid, and flexibly adapt the short methods to your own particular application.

  • Cereals
  • Flour
  • Starch
  • Gluten
  • Dough
  • Viscoelastic properties
  • Enzyme activity
  • Sprouting
  • Dough stability
  • Dough development time
  • Dough softening
  • Elasticity
  • Gluten content
  • Gluten strength
  • Milling industry
  • Baked goods industry
  • Animal feed industry
  • Pasta industry
  • Cereal breeders
  • Cereal merchants

The dough previously created in the farinograph is rounded and stretched out in the extensograph. After defined settling times and temperatures have been reached in the cooking chambers provided for the purpose, the dough is stretched until it tears. The dough’s resistance is automatically measured and recorded. This test procedure is based on processes that are usual in bread and bread roll manufacture.

Resistance to extension (DW):
The resistance to extension is specified in extensograph units (EU) as the height of the stretching curve 50 mm after the curve starts.

Extensibility (DB):
Extensibility is the basic length of the stretching curve in mm; which runs across the diagram from the start of stretching to the point where the piece of dough breaks. This point is clearly indicated on the diagram by a gentle drop or a sudden break in the curve.

Ratio (DW/DB):
The ratio between the resistance to extension and the extensibility. In conjunction with the energy, it is used to characterise the bakery product volume, dough behaviour, and dough and bakery product state. If the ratio is large, the resistance to extension is too high compared to the extensibility; the dough tends not to rise during proving and becomes extremely rigid. Dough with small ratios are generally very extensible compared to the resistance to extension; the dough very quickly loses its form, spreads out and tends to run during proving.

Energy (E)
The energy is the area marked out within the stretching curve in cm2. Its height depicts the force which the stretching dough counteracts. The basic length shows the path of applied force.

Energy = force x path
The energy counts as the measurement for the total force applied during extension of the dough which results in its deformation. The higher the energy, the greater the proving tolerance of the dough.

Maximum resistance (Rm)
The maximum resistance is the maximum curve height achieved for the pieces of dough. A separate value for Rm 45 minutes, Rm 90 minutes, and Rm 135 minutes, or Rm 20 minutes and Rm 65 minutes for a quick extensogram, is specified in each case as exactly 5 EU. The maximum resistance characterises the force counteracting the stretching dough and is specified in EU.

The Brabender 3-Phase-System provides a holistic and practical approach to the production of baked goods and pasta on a laboratory scale:

  • Phase 1 - Farinograph: provides information on the water absorption of the flour and the kneading properties of the dough
  • Phase 2 - Extensograph: determines the stretch properties of the dough and gives a prediction of the baking volume
  • Phase 3 - Amylograph: measures the gelatinization properties of the starch and the enzyme activity in the flour

The powerful correlation program enables direct comparison of up to 10 extensograms. Test conditions and results are presented next to each other in tables and statistically analysed. The presentation of all extensograms for a settling time in one correlation chart provides you with a quick overview of tendencies and deviations.

  • Fermentation cabinet: Three additional, temperature-controlled fermentation chambers with accessories
  • Micro Extensograph: Retrofit kit for small samples (20 instead of 150 g)

The Brabender MetaBridge Controller extension enables you to use the new Brabender MetaBridge device software.

All models with a USB port can be upgraded. The extension is connected to the equipment via USB – completely plug and play, so no need for installation.

You benefit from many advantages:

  • Multiple users can simultaneously access the measurements, wherever in the world they may find themselves.
  • The software offers comprehensive export functions, and the user interface adapts to every type of terminal device.
  • Countless settings are intuitive to configure.

All details about the expansion

Sample weight300 g of flour + 6 g of salt + dest. water
Speed of balling unit83 ± 3 min--1
Speed of dough roll15 ± 1 min-1
Speed of stretching hook14,5 ± 0,5 mm/s
Force measurementelectronical
PC portUSB
Mains connection1x 230 V; 50/60 Hz + N + PE; 3.2 A
115 V; 50/60 Hz + PE; 6.3 A
Dimensions (W x H x D)
• instrument with tray holder arms, without rack
• space required (at table edge)

• 850 x 450 x 630 mm
• 850 x 1000 x 630 mm
Weightapprox. 75 kg net

Cheat sheet Extensograph-E

Brochure Extensograph-E

Standards

  • ICC-Standard no. 114/1
  • AACC Method no. 54-10.01
  • ISO 5530-2
  • RACI, GB/T, GOST R, IRAM, FTWG, and more
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