Dough Lab

Manufactured by Perten Instruments, Australia. Dough Lab is a rheometer that measures the rheological properties of wheat flour doughs for bread making and other baking applications. Standard applications include water absorption, mixing profile of dough using international standard method as well as customized methods, development time, stability and softening of dough. The instrument is an alternative to Farinograph with many additional advantages.

Dough lab is a totally integrated package with water addition, temperature control and computing all in one smart, compact instrument. To enhance the hardware package, instrument control and data analysis software are included, and to ensure that the results are reliable, a routine validation protocol is available.

Dough lab increases the amount of data one can derive with high speed/ high energy dough mixing to emulate commercial dough mixers and variable speed mixing to research dough’s response to changing stress.
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