Question and Flour Problems (Extensograph and Alveograph; Guten Index and Glutomatic)

1.What
is measured in an Extensograph and an Alveograph?
These instruments measure the resistance of a dough to extension under
controlled conditions. The shape of the curve shows the energy input (E in the
Extensogram, W in the Alveogram). Different dough properties (short, normal,
soft) and different protein levels (low, normal, high) are recorded.
2. How can the effect of flour improvers be measured rheologically? Of course baking tests are the analytical method for determining the nature and amount of the flour improvers to be added in the long term.
But extensogram data, especially, react extremely sensitively to all additives whose effects result from reactions with the proteins in the gluten. It was on the basis of such data that the theory of the Rheological Optimum was established and became acknowledged throughout the world. It gives concrete information on which flour improvers can be used to achieve which changes in the properties of the dough.
3. What is the difference bet…
2. How can the effect of flour improvers be measured rheologically? Of course baking tests are the analytical method for determining the nature and amount of the flour improvers to be added in the long term.
But extensogram data, especially, react extremely sensitively to all additives whose effects result from reactions with the proteins in the gluten. It was on the basis of such data that the theory of the Rheological Optimum was established and became acknowledged throughout the world. It gives concrete information on which flour improvers can be used to achieve which changes in the properties of the dough.
3. What is the difference bet…