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Dough rheology refers to the study of dough’s flow and deformation characteristics, which are essential for understanding how it will perform during mixing, fermentation, and baking. Accurate testing of dough properties is crucial for developing consistent, high-quality products in the milling and baking industries. Whether you’re improving dough strength, assessing starch quality, or optimizing fermentation, our dough rheology services provide the data needed to make informed decisions.
GPAL uses advanced testing equipment to perform a wide range of physical dough tests, offering both standard and modified testing to meet the unique needs of your product. Our testing capabilities include:
The Farinograph measures dough and gluten quality by evaluating the dough’s water absorption capacity and mixing properties. This test is vital for understanding dough development time, stability, and breakdown, making it a key tool for optimizing baking performance.
The Alveograph evaluates dough elasticity and extensibility by measuring the dough’s ability to expand under pressure. It is especially useful for assessing the quality of flour used in products like bread, pasta, and pizza dough, ensuring optimal performance and texture.
The Amylograph measures starch gelatinization and pasting behavior, which is crucial for understanding how flour behaves during baking. It helps bakers identify the appropriate starch content and behavior for various baked goods, ensuring consistency in texture and quality.
The DoughLAB offers precise control over mixing conditions, simulating real-world dough processing environments. It measures dough mixing behavior, elasticity, and other critical properties under customizable conditions, allowing for tailored testing based on your specific product needs.
The Mixograph evaluates the dough’s mixing characteristics and water absorption to determine dough strength. It is an excellent tool for flour and dough development, helping you ensure consistency and quality in your products.
The Extensograph measures dough resistance and extensibility over time, providing valuable information about dough strength and elasticity. This test is critical for determining the stretchiness of dough, particularly in products like bread, pizza, and other leavened goods.
The RVA measures the viscosity of dough as it’s heated and cooled, offering insights into starch pasting properties. This test is particularly important for evaluating the performance of starch in baked goods and understanding how it will react during baking.
The Risograph measures dough rise and gas production during fermentation. This test helps bakers optimize fermentation processes and predict how dough will perform during baking, ensuring consistency in volume and texture.
At GPAL, we offer both standard and modified dough testing services to accommodate the specific needs of your product. Whether you need routine assessments or more customized testing protocols, we provide the flexibility and expertise to deliver the data you need.
As the leading cereal chemistry laboratory in the USA, GPAL offers unparalleled expertise in dough rheology testing. Here’s why industry professionals choose GPAL:
Unlock the full potential of your dough formulations with GPAL’s dough rheology services. Contact us today to learn more about how we can help you improve product performance and ensure consistency in your baking operations.
