Validation of the Micro-Extensograph and the Extensograph rapid method
The Micro-Extensograph opens up new possibilities to analyze the elasticity of doughs with the small sample sizes of breeders. This ensures a better understanding of the flour properties during the breeding process and a more reliable development of new breeds. The Extensograph Rapid Method enables laboratories to produce similar results to the standard method in a significantly shorter time. It ensures production quality control in a shorter time frame.
In the milling and baking industry, various bakery products place different demands on the qualitative properties of the flour used. The Brabender Extensograph-E measures the dough's extensibility properties, primarily the resistance to extension and extensibility, providing reliable information about its subsequent baking behavior.
Unlike many other devices, the Extensograph-E demonstrates the impact of flour additives such as ascorbic acid, enzymes (e.g., proteinases), and emulsifiers. This allows for dependable assessments of the rheological properties of each flour and the determination of the "rheological optimum" for its specific intended use.
The measurement of flour quality involves assessing the dough's extensibility properties, crucial for understanding its behavior during processing. Baking behavior is a key aspect, providing insights into how the flour performs in the final baked products. The influence of additives, including substances like ascorbic acid and enzymes, is examined to understand their impact on flour properties. Determining the rheological optimum ensures identifying the ideal conditions for viscosity and elasticity, optimizing flour performance for specific applications.
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