Dough Lab

Manufactured by Newport Scientific, Australia. This rheometer measures the rheological properties of wheat flour doughs for bread baking and other applications. Standard applications include water absorption, mixing profile of dough using international standard method as well as customized methods include development time, stability and softening. The instrument is an alternative to Farinograph with many additional advantages.

Dough lab is a totally integrated package with water addition, temperature control and computing all in one smart, compact instrument. To enhance the hardware package, instrument control and data analysis software are included, and to ensure that the results are reliable, a routine validation protocol is available.

Dough lab increases the amount of data one can rely with high speed/ high energy, dough mixing to emulate commercial dough mixers and variable speed mixing to research dough’s response to changing stress.