Constant Strain Inflation Rate


Dough Inflation System

 

The latest TA.XTplus texture analyser has the option of continuously variable speed, which allows tests to be performed at constant strain rates and higher temperatures more relevant to proof and baking conditions. 

In the traditional Dough Inflation System method, bubble inflation tests were limited to a fixed rate of inflation, and both strain and strain rate varied during the test. Because dough is viscoelastic, its rheological properties vary with both strain and strain rate. Therefore it is necessary to separate out the effects of strain and strain rate by keeping one constant whilst varying the other. In the new dough inflation test strain is varied and measures as the bubble inflates, and by continuously changing the speed at which the bubble is inflated, strain rate is kept constant.

Work at Reading University as part of a MAFF funded LINK project has shown that the stability of failure in single dough bubble walls is related directly to the extensional strain hardening properties of the dough, and that strain hardening plays an important role in the stabilisation of bubble walls during baking. Strain hardening measured at 50°C and constant strain rate for a number of commercial flours of varing quality using the new TA.XTplus has been related to commercial breadmaking performance.


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Link to University of Reading research

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