جهاز الإكستنسوجراف Extensograph

[Osama Badr]

يعتبر جهاز الإكستنسوجراف من الأجهزة المهمة والحيوية في مجال صناعة الطحن .

-----

كود: تحديد الكل

Method
Preparation
1. A 300-gram flour sample on a 14 percent moisture basis 
is combined with a salt solution and mixed in the farino-
graph to form a dough.
2. After the dough is rested for 5 minutes, it is mixed to 
maximum consistency (peak time).
Analyses
1. A 150-gram sample of prepared dough is placed on the 
extensigraph rounder and shaped into a ball.
2. The ball of dough is removed from the rounder and 
shaped into a cylinder.
3. The dough cylinder is placed into the extensigraph 
dough cradle, secured with pins, and rested for 
45 minutes in a controlled environment.
4. A hook is drawn through the dough, stretching it down-
wards until it breaks.
5. The extensigraph records a curve on graph paper as the 
test is run.
6. The same dough is shaped and stretched two more 
times, at 90 minutes and at 135 minutes.
Results
• The extensigraph determines the resistance and exten-
sibility of a dough by measuring the force required to 
stretch the dough with a hook until it breaks.
• Extensigraph results include resistance to extension, 
extensibility, and area under the curve.
• Resistance to extension is a measure of dough strength. 
A higher resistance to extension requires more force to 
stretch the dough.
• Extensibility indicates the amount of elasticity in the 
dough and its ability to stretch without breaking.
• Extensigraph curves are described on pages 48.
Why is this important?
Results from the extensigraph test are useful in determining 
the gluten strength and bread-making characteristics of flour. 
The effect of fermentation time and additives on dough 
performance can also be evaluated.
n Visco-elastic recorder
n Measures dough extensibility 
and resistance to extension

-----

-----

-----