Dough Quality System

The dough quality system determines the properties of dough like water absorption of flour, dough development time and other dough mixing parameters.

It is used worldwide by bakers and food technicians in building bakery formulations. The graph resulted from the analysis gives bakers a good snapshot of the flour’s properties and how the flour will react in different stages of baking, which helps them pick a certain flour for any given purpose. Millers use the instrument to access the properties of the flour, to ascertain whether changes need to be made in the mill. Peak time may be used as a target mix time for optimal gluten structure and resilience. Stability may be used as a method of determining desired cell structure before irreparable gluten breakdown occurs.