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The Glutograph-E is used to measure the stretching and elastic properties. The most common application of this instrument is the measurement of the flour quality with separate quality control of dry and wet gluten that is used as flour ...
... baking properties. Why is this important? - Gluten is responsible for the elasticity and extensibility characteristics of dough - Stretching and elastic properties of gluten give information about flour quality and ...
... extensibility and resistance to extension of dough What does it measure? The Brabender Extensograph-E determines the extensibility and resistance to extension of doughs, allowing conclusions to be drawn ...
... behaviour of dough is non-linear with strain, measurements must be made under conditions of strain and strain rate similar to those encountered in baking. How the Dough Inflation System works The D/R ...
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