Dough Testing Equipment

We offer a broad range of specialist equipment for dough testing. Dough testing is essential for quality control, product development and for food standards and hygiene. Our range of dough testing equipment includes dedicated instruments for analysing texture, gluten quality and starch.

 
 

RHEOLOGY

To test the texture and consistency of dough, we have instruments that measure stress and strain. These instruments include the Brabender Extensograph, which measures the stretch resistance and elasticity of dough. It can determine to what degree flour additives will affect dough’s plasticity and elasticity.

The Brabender Farinograph also tests for dough rheology characteristics, as well as water absorption and development time. It helps define the optimum mixing time for doughs.

The Perten Doughlab is a specialist rheometer with mixing action, that tests for dough characteristics and quality. There is also a Micro Doughlab for analysing dough.

GLUTEN QUALITY

Gluten quality in dough affects its elasticity, its gas retention and to what degree it expands. Therefore, it has a marked impact on the quality of finished baked goods.

The Perten Glutomatic measures the gluten index in samples by characterising gluten strength, wet and dry gluten content, and gluten water binding. This is a globally-recognised standard test for gluten quality and quantity.

The Brabender GlutoPeak tests gluten quality in flour. It does this automatically, producing accurate results that will indicate whether the gluten in the flour sample is strong or weak.

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GLUTEN-FREE DOUGH

Where you have a gluten-free flour and you want to determine the quality of dough you will get from it, the Gluten Free Accessory Kit for the Brabender Farinograph will measure the rheological properties of gluten-free dough, including its water absorption and mixing behaviour.

BAKING

The baking quality of a dough is vital in ensuring the overall quality of finished baked goods. The C-Cell uses advanced digital imaging to assess the quality of ingredients, process conditions, and of products themselves.

STARCH

Starch competes for moisture with other components in bread and baked goods, therefore starch content will determine the quality of dough, and will influence the texture of the end-product. You can test for starch using near infrared (NIR) analysis. The Perten DA 7250 NIR Analyser is highly accurate and will produce results in six seconds.