Dough stretch characteristics rheometer Glutograph-E

for wheat doughfor the food industry

The Brabender Glutograph-E enables you to measure viscoelastic properties by shearing the sample. This enables you to determine the quality of wet and dry gluten or of dough, for example. Your advantages • Small sample quantities (2–3g) • Short measurement time • Reliable, objective and reproducible measurement of elasticity properties • Easy, convenient operation via touch screen • Compact design Quick and easy to use, but precise results With its touch screen, compact design and short measurement times, the Glutograph-E is an easy and user-friendly solution for inspecting gluten quality and dough quality. It is also sustainable, thanks to the use of tiny sample quantities of 2–3 grams. Among other things, this solution is ideal for quality determination as part of the production of baked goods and pasta products. Principle The Glutograph-E measurement system comprises two parallel, ribbed round plates, which are fitted at a defined distance from each other. The sample is positioned between these plates. The lower plate is rotated towards the fixed upper plate with constant force. The shearing angle and power can be varied. At the same force (shearing stress), the probe is elongated more or less thickly. This deflection (shearing angle) is recorded on a time-dependent basis. Once a certain deflection has been reached, the sample is released, and its elasticity reduces accordingly. The first part of the chart shows the sample’s stretching (increase), and the second part shows how the curve drops according to how the sample retracts.