Phase Two: Fermentation and Machining (Static)

Extensograph®-E

Extensograph®-E: the stand instrument for measuring flour quality...stretching behavior of dough, baking characteristics, influence of additives, rheological optimum

Resistance/Extensibility = Degree of Maturity

Phase Three: Oven Dynamic

Amylograph-E

Amylograph -E: measure the gelatinization properties and enzyme activity of flour...wheat, rye, rice flour...

Crumb Formation Characteristics (Gelatinization Properties)

DOWNLOAD