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)

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