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Reliably determine rheological dough properties via stretch resistance using the Extensograph-E

Intended use

The Brabender Extensograph-E measures the stretch resistance and elasticity of a dough. By doing this, you establish the rheological optimum in order to achieve the very best baking results.


Extensograph-E

  • Determine the rheological optimum for the very best baking results
  • Recognise and determine the effect of flour additives
  • Practice-orientated statements 
  • Flexibility due to customisable, short methods
  • Conforms to all international standards
  • Also available in the ‘Micro-Extensograph’ model for small sample quantities

 

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Meaningful dough examinations for achieving best baking results

On the basis of the recorded extensogram, reliable information on rheological dough properties – and therefore later baking results – can be determined. Recognise and determine the effects of flour additives, such as for example enzymes or ascorbic acid, and flexibly adapt the short methods to your own particular application.

  • Cereals
  • Flour
  • Starch
  • Gluten
  • Dough
  • Viscoelastic properties
  • Enzyme activity
  • Sprouting
  • Dough stability
  • Dough development time
  • Dough softening
  • Elasticity
  • Gluten content
  • Gluten strength
  • Milling industry
  • Baked goods industry
  • Animal feed industry
  • Pasta industry
  • Cereal breeders
  • Cereal merchants

The dough previously created in the farinograph is rounded and stretched out in the extensograph. After defined settling times and temperatures have been reached in the cooking chambers provided for the purpose, the dough is stretched until it tears. The dough’s resistance is automatically measured and recorded. This test procedure is based on processes that are usual in bread and bread roll manufacture.

The powerful correlation program enables direct comparison of up to 10 extensograms. Test conditions and results are presented next to each other in tables and statistically analysed. The presentation of all extensograms for a settling time in one correlation chart provides you with a quick overview of tendencies and deviations.

The Brabender MetaBridge Controller extension enables you to use the new Brabender MetaBridge device software.

All models with a USB port can be upgraded. The extension is connected to the equipment via USB – completely plug and play, so no need for installation.

You benefit from many advantages:

  • Multiple users can simultaneously access the measurements, wherever in the world they may find themselves.
  • The software offers comprehensive export functions, and the user interface adapts to every type of terminal device.
  • Countless settings are intuitive to configure.

All details about the expansion

Sample weight 300 g of flour + 6 g of salt + dest. water
Speed of balling unit 83 ± 3 min--1
Speed of dough roll 15 ± 1 min-1
Speed of stretching hook 14,5 ± 0,5 mm/s
Force measurement electronical
PC port USB
Mains connection 1x 230 V; 50/60 Hz + N + PE; 3.2 A
115 V; 50/60 Hz + PE; 6.3 A
Dimensions (W x H x D)
• instrument with tray holder arms, without rack
• space required (at table edge)
• 33.5 x 18 x 25 in
• 33.5 x 39.5 x 25 in
Weight approx. 165 lbs net

Extensograph-E BRO VW

ENESFR

Standards

  • ICC-Standard no. 114/1
  • AACC Method no. 54-10.01
  • ISO 5530-2
  • RACI, GB/T, GOST R, IRAM, FTWG, and more

VIDEOS

Extensograph-E: Product Highlights

Measuring the stretch resistance and elasticity of a dough – the Brabender Extensograph-E performs this task by providing inferences about the behavior of dough during the production of bakery and pasta products, e.g. during preparation, proving and baking in the oven. This process determines the optimal rheological baking results. The MetaBridge Controller also enables you to connect the Extensograph to the MetaBridge software program.

Contact C.W. Brabender Instruments, Inc.
P: 201 343 8425
E: foodsales@cwbrabender.com
W: http://www.cwbrabender.com

Extensograph-E: How To Use

Accurate determination of stretch properties and baking behavior.

Measuring the stretch resistance and elasticity of a dough – the Brabender Extensograph per-forms this task by providing inferences about the behavior of dough during the production of bakery and pasta products, e.g. during preparation, proving and baking in the oven. This process determines the optimal rheological baking results. The MetaBridge Controller also enables you to connect the Extensograph to the MetaBridge software program.

Contact C.W. Brabender Instruments, Inc.
P: 201 343 8425
E: foodsales@cwbrabender.com
W: http://www.cwbrabender.com

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