Before the Extensograph-E measurement, a dough made from flour, distilled water, and salt is kneaded in the Farinograph. This ensures objectivity and reproducibility in sample preparation, as well as a consistent initial consistency. After a defined resting period, the dough is stretched to the point of rupture in the Extensograph-E. The applied force is measured and recorded, and this process is repeated three consecutive times get a full understanding of the dough performance during a typical proofing process.
The Extensograph-E measurement method is described in various standards, including: - ICC Standard, No. 114/1 - AACC Method, No. 54-10.01 - ISO 5530-2 - RACI, GB/T, GOST R, IRAM, production fermentation times. FTWG, and others. In addition to these standards, there are recognized short methods with either reduced waiting times or shorter resting periods compared to the standard methods. These short methods deliver comparable results while offering time savings and good alignment with Automated Experimentation
The entire experimental process is menu-driven, providing a user-friendly interface. Clear online diagrams allow for real-time tracking of the measurement procedure. The evaluation goes beyond standard methods, allowing for measurements without duplication and with customizable resting periods. The software efficiently manages daily measurements, indicating completed resting periods for each sample. This flexibility enhances the adaptability and productivity of the Extensograph-E system
