Get comprehensive measurements for your dough.
Easily predict the baking performance of your products
Bakers characterize their dough by hand kneading and stretching it to assess quality. Baking performance is related to these rheological properties and such a simple test helps predict baking performance. Bread making is a complex process involving mixing, dividing, moulding, sheeting, proofing to final baking, each of which have a characteristic time scale, strain and strain rate. As the rheological behavior of dough is nonlinear with strain, measurements must be made under conditions of strain and strain rate similar to those encountered in baking.
Fast and easy dough measurements
Measure the rheological properties of both dough and gluten during biaxial stretching (the relevant deformation in the cell wall material surrounding an expanding gas bubble during proof and baking). The D/R Dough Inflation System together with dedicated software, combines ease of use with automatic data collection and rapid project based data analysis.
How it works
The D/R Dough Inflation System measures dough extensional rheology under conditions of strain similar to those of baking expansion. Using a piston, the Stable Micro Systems TA.XTPlus Texture Analyzer inflates a sheet of dough by volume displacement using air. The Dough Inflation System's pressure transducer then measures pressure during inflation. The volume of the inflating dough sheet is calculated from the displacement of the piston.
No contact sample prep
The procedure requires minimum handling of the dough when preparing samples - there is no contact of the sample when transferring to the D/R Dough Inflation System. This sophisticated system is a very comprehensive test tool for research, Q/C, production or process monitoring. The test, display of the result and calculation of index values are fully automatic.
Increased Inflation Volume
While modifying the composition of cereals, users have expanded their range of products and functional ingredients have provided substantially wider rheological properties, increased extensional behaviour being one such example. This has led to the requirement for higher inflation volumes for the measurement of burst points - this has now been increased to 2.3 litres.
Temperature Controlled Testing
In the process of design modification the ability to inflate dough up to temperatures of 60oC has been incorporated by the addition of a customised temperature chamber. This not only provides the desired inflation temperature for dough but also houses samples during their pre-test equilibration period.
More flexible sample rolling
Recognizing that rolling in one direction causes linearising of dough proteins, Stable Micro Systems have modified the sample preparation platform to allow for bidirectional rolling.
Smaller sample sizes
For research and wheat breeders, flour is commonly in short supply. The addition of smaller testing dimensions provide the ideal solution allowing sample preparation and testing of 3 samples from 16.5g of dough (approximately 10g flour).
We want to be your on-call testing team!
As the exclusive distributor of Stable Micro Systems’ texture testing equipment in the United States and Canada, we have partnered for the past three decades with universities and companies of every size. Our experience sets us apart. Please reach out and get in touch if you would like assistance with specific testing challenges. We will endeavor to understand your needs and then recommend appropriate instrument, fixtures and test methods.
See Our Products
TA.XTPlusSee the TA.XT Plus
The TA.XTPlus Texture Analyzer is the industry-leading texture analysis and texture measurement instrument.
TA.XTExpressSee the TA.XT Express
The TA.XTExpress Texture Analyzer is the perfect texture measurement device for quality control product testing.
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Include sound, video, temperature and humidity measurement, and more, in your testing.
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No matter what you are testing, we have a probe or fixture to help you obtain the most accurate and differentiating data possible.