Extensograph -E
AACC 54-10
ICC 114/1
ISO 5530-2
The standard instrument for measuring flout quality: stretching behavior -- baking characteristics -- influence of additives -- rheological optimum...
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 measures the stretching properties of dough, in particular the resistance to extension and the extensibility, to make reliable statements about the baking behavior of the dough.
Like no other instrument, the Extensograph?-E shows the influence of flour additives like ascorbic acid, enzymes (proteinases), and emulsifiers and, thus, permits to determine the rheological properties of each flour and to adjust the "rheological optimum" for the respective purpose.
Test Procedure
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.