Extensograph

The Extensograph measures the extensibility and resistance-to-extension of dough, giving bakers, cereal scientists, and flour quality labs a direct window into how a flour sample will perform during mixing, fermentation, and baking. By stretching a standardized dough hook to its breaking point, the instrument captures the full tensile curve—from initial resistance through maximum force to rupture—so researchers can compare flour lots, wheat varieties, and recipe modifications on a single, objective scale.

At the heart of the system is an electronic pressure sensor that records stretch resistance with high accuracy, while an automatic zero-calibration routine and automatic chart-start eliminate operator-to-operator variability. Up to five tensile curves can be displayed simultaneously, making side-by-side comparison of fermentation intervals or treatment groups straightforward at a glance. All results are saved to an Access database for convenient retrieval, and data collection and analysis run through a USB-connected computer for an efficient digital workflow.

Sample preparation is handled by integrated kneading-ball and rubbing machines with controlled rotation speeds, ensuring each 300 g flour sample is conditioned consistently before every pull test. The enclosed, drawer-type fermentation box features spring and oil-damping guide rails for smooth operation, along with dustproof and heat-retention design to maintain stable fermentation conditions throughout the rest period.

The Extensograph is suited to quality-control laboratories in flour milling and baking, grain research institutes, and food-science programs studying gluten network development, dough rheology, or the impact of additives and improvers on extensional properties.