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Raw Material

Wheat Testing:
Information Courtesy
Brabender Food Products From Brabender GmbH & Co.
KG Germany


What is an FARINOGRAPH ?

FARINOGRAPH Evaluation Weak Flour

FARINOGRAPH Evaluation Strong Flour

fairinograph airnographstongflour

What is an EXTENSOGRAPH ?

Measures the stretching behaviour of the dough as influenced by grain quality and
flour treatment with additives.
Principle
A sample of flour + water + salt is prepared with the FARINOGRAPH.
The dough is formed to a cylinder. After a certain proving time the sample is stretched. The load acting onto the
sample is measured and recorded.

EXTENSOGRAPH Stretching of the dough


streachingdough

Gives information on
Wheat Quality
Stretching Behaviour
Extensibility
Resistance to extension

Effect of additives e.g.
Ascorbic acid
Enzymes
Emulsifiers

extensographer

EXTENSOGRAPH Evaluation
extensographerevaulation


EXTENSOGRAPH Test Different flour qualities

extensographertest

EXTENSOGRAPH Test Influence of increasing amounts of ascorbic acid

extensographerascoribicacid

EXTENSOGRAPH Test Influence of increasing amounts of proteinase

extensographerprotensis

What is an AMYLOGRAPH ?


amylograph

AMYLOGRAPH
Rye Bread with Flour of Different Enzyme Activity

AMYLOGRAPH AMYLOGRAPH
AMYLOGRAPH  

What Happens During heating on Starch ?

starchheating

Evaluation of the Viscogram

Viscograms of Modified Starches

viscogram

viscogram

 

 

 

 

 

 

 

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