ELASTOGRAPH

Measure Dough Strength, Elasticity, and Extensibility

Elastograph systems evaluate the resistance and extensibility of dough under controlled conditions. The results help determine flour suitability for various end products, including bread, noodles, biscuits, and specialty baked goods.

By understanding dough behavior, manufacturers can improve processing efficiency and ensure consistent product performance.

Applications:

– Flour quality assessment
– Wheat variety evaluation
– Baking performance prediction
– Product development
– Dough rheology studies