Professional Documents
Culture Documents
Brabender Extensograph - E
Brabender Extensograph - E
Brabender Extensograph - E
Test procedure
Before starting the test in the Extenso-
graph®-E, prepare your sample dough
from flour, distilled water, and salt in the
Farinograph®. This ensures objectivity
and reproducibility during dough
preparation and a constant starting
consistency.
After a certain proving time, the dough is
stretched until rupture in the Extenso-
graph®-E. The force exerted is
measured and recorded. This procedure
is repeated three times.
The Extensogram
The Extensogram recorded on-line and as the numerical values of the different
represented as a color diagram on the evaluation points permit to make reliable
monitor shows the exerted force as a and reproducible statements as to the
function of the stretching length (time). flour quality and the suitability of the
The shape of the measuring curve and flour for a certain task. Furthermore, the
its variation during the individual proving influence of flour additives on the flour
times, the area below the curve as well characteristics can be made evident.
Extensogram profiles of
different flour qualities
strong flour rigid, tough dough structure flour producing a wet, plastic dough
extensible, elastic dough poor extensibility soft dough
suited for long fermentation processes, dough hardly rises during proving narrow fermentation tolerance,
large proving tolerance results in small pieces of dough with dough tends to spread
light, voluminous baking products poor spring small baking volume
with a good volume
Rheological optimum
Different products require different flour
qualities and dough properties. The
"rheological optimum" characterizes the
physical condition of a dough which,
under the given processing conditions,
supplies an optimum baking result.
The diagrams on the left show the effect
Influence of ascorbic acid (no and increasing addition) of various amounts of flour additives on
the flour quality.
Data correlation
Use the powerful correlation program to
compare diagrams and results of up to
10 tests with each other. Test conditions
and results are contrasted in tables and
evaluated statistically. Quickly assess
trends or irregularities by drawing and
printing the Extensograms of a proving
time in a single diagram.
A modern application laboratory is at the Sample weight 300 g of flour + 6 g of salt + dist. water
disposal of all customers and interested
parties for trials with their own materials. Speed of balling unit 83 ± 3 min-1
All BRABENDER® measuring systems Speed of dough roll 15 ± 1 min-1
can be tested under severe conditions.
An experienced expert team will assist Speed of stretching hook 14.5 ± 0.5 mm/s
the tests and will stay at your disposal Force measurement electronically
at any time for further questions.
PC port RS 232
Apart from that, numerous articles Mains connection 115/230 V, 50/60 Hz
dealing with the application of the
BRABENDER® instrument systems for Dimensions (H * W * D)
manifold tests have been published all • instrument with tray holder arms, without rack 870 * 540 * 545 mm
over the world during the past decades. • space required (at table edge) 1000 * 540 * 545 mm
We shall be pleased to send you a
bibliography comprising about 1500 Weight approx. 85 kg
articles at present.
BRABENDER® GmbH & Co. KG DUISBURG y Kulturstr. 51 - 55 y 47055 Duisburg y Germany 012005
Phone: +49 (0) 203 / 7788-0 y Fax: +49 (0) 203 / 7788-102 15047 E
E-Mail: food-sales@brabender.com y Internet: www.brabender.com