Product Details
The dough extensometer is a reliable testing instrument for determining the gluten strength of flour and the improvement effect of flour improvers (gluten strengtheners). It measures the dough's extension resistance and extension length. A computer analyzes the collected data, generates extension curves, and calculates indicators such as dough extensibility, extension resistance, curve area, and tensile ratio, thereby evaluating flour quality and the improvement effect of flour improvers. GB/T 35994-2018 GB/T14615
By analyzing the extension curves at different proofing times, it can guide the rational addition amount of flour improvers and guide the production of bread, steamed buns, and other foods, determining the appropriate proofing time.
The extensometer's measurement of dough extension resistance abandons traditional mechanical lever force measurement and mechanical drawing mechanisms. Instead, a computer collects digital signals and performs plotting and data analysis, resulting in precise and accurate measurements with good reliability and reproducibility of test results. Based on the test analysis results, the quality of the flour can be determined, and the improvement effect of improvers in the flour can be determined or analyzed, guiding the amount of improver to be added.
Because this testing instrument abandons the mechanical lever force measurement and mechanical drawing mechanisms commonly used in traditional instruments, the measurement of dough extension resistance is converted into digital signals by a dedicated digital sensor, and then collected, plotted, and analyzed by a computer. This results in more accurate and reliable test results, easier operation, and greater cost-effectiveness.
This instrument has been widely used in flour mills, food factories, seed breeding and promotion, grain storage and management departments, and grain and oil research departments for quality control and scientific research.
Instrument Characteristics
Uses a high-performance, high-precision weighing sensor to measure dough tensile resistance, ensuring high reliability.
Computer collects and analyzes data accurately and quickly.
Automatic zero-point calibration by computer, convenient and easy to use.
The included data processing software automatically analyzes data and provides analysis reports.
Allows simultaneous comparison of extension curves for up to 5 samples.
Saves on consumables such as drawing paper and pens.
Prints reports as needed.
Analysis results (database) are in Microsoft Access database format, which can be easily viewed using Microsoft Access.
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