Dough-gluten extensibility

TMS dough-gluten extensibility kitThe TMS dough-gluten fixture enables the extensibility of bread dough to be measured. Wheat dough is highly viscoelastic under tension (combining unrecoverable flow and elasticity) and this behaviour influences the textual and sensory properties of the final bakery product.

The fixture is designed for the Kieffer method which applies uniaxial extensibility to the sample.

The kit contains the apparatus to prepare samples consistently – a Teflon press forms the measured amount of dough into flat strips.

The table component has an aperture which allows the hook (probe) to pull the sample vertically at a constant rate.

TMS dough-gluten extensibility kit

 

 

Applications

  • Dough, gluten extensibility – peak force, extension and rupture point evaluation

 

Contents and summary

 

Part Number Description
432-506 TMS DOUGH-GLUTEN EXTENSIBILITY FIXTURE
Based on the Kieffer design, this fixture allows users to make wheat quality determinations prior to processing..

 

Trusted by customers across the world

Service, equipment and people are all first class with Food Technology Corporation.

Questions and problems are handled quickly, which is something that is hard to find in today’s business environment.

 

 

 

David Smith, Riviana Foods Inc.
http://www.riviana.com/

At the University of Saskatchewan, we are the proud owners of three generations of Food Technology Corporation texture equipment, all of which are still in working condition.

We are looking forward to future innovations from FTC.

 

 

Phyllis J. Shand, University of Saskatchewan - Canada
https://www.usask.ca/

My first contact with FTC was through buying texture analyzer equipment as my area of interest is Rheology. We faced a problem operating the appliance. The company tried hard to help us through the internet, but the University thought it was better to send me to the company branch located in England. I received a highly advanced training course for 10 days free of charge. They provided me with programs that operate the equipment along with the information needed.

It was a great effort and outstanding support. I would like to thank Shirl Lakeway and FTC for providing me with this opportunity and for his continuous help. Finally, I encourage researchers who are interested in the physical properties of foods and dairy to choose FTC as it is a respectable and dependable company and offers the best deals concerning prices and training with different languages, such as Arabic for the Middle East.

Professor Hoda El-Zeini, Dairy Science and Agriculture University - Cairo, Egypt
Professor
https://cu.edu.eg