吹泡系统

The D/R Dough Inflation System measures dough extensional rheology under conditions of strain similar to those of baking expansion, and enables the rheological properties of both dough and gluten to be measured during biaxial stretching.

The system, together with dedicated software, combines ease of use with automatic data collection and rapid project based data analysis. The procedure requires minimum hand领 of the dough when preparing samples. Typical results include:

Baking Strength

Tenacity

Extensibility

Elasticity