Peripheral Devices › Dough Inflation System

Dough Inflation System

Quickly measure the pressure and volume of dough at constant strain rates.

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Why measure dough inflation?

Predict baking performance by mimicking oven conditions
Wheat breeding, hybrid research and class differentiation
Measure gluten quality based on extensional properties
Faster and more accurate than characterizing dough by traditional hand methods.

Measurable Attributes

Areas

Collapse Stress

Deformation Energy (between two points)

Drum Distance

Hencky Strain

Pressure ratios

Spot Values

Strain

Stress

Viscosity

Volume Change

Features

Designed for bakers and bread researchers.

Separate the effects of strain and strain rate by keeping one constant while varying the other.
Continuous variable inflation speed enables testing at constant strain rates.
Strain can be varied and measured as the bubble inflates.
Modified sample platform enables bidirectional rolling.
2.3L inflation volume for measuring burst points.
Smaller testing dimensions enable tests from just 16.5g of dough, or ~10g of flour.

How It Works

Mimic baking conditions for accurate data

Inflate Dough

The device inflates a sheet of dough by volume displacement of air using a piston driven by the instrument.

Measure pressure & volume

A pressure transducer measures pressure during inflation. Volume of the inflating dough sheet is calculated from piston displacement.

Analyze data

Rheological properties are calculated directly from pressure, volume, and time using fundamental equations.

Compatible with:

TA.XTPlus

Our flagship Texture Analyzer

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TA.HDPlus

Heavy duty for high-force applications