doughLAB
doughLAB
doughLAB is the most flexible instrument available for understanding the rheological behaviour of wheat flour doughs for bread baking and other applications. Applications include milling, baking, Asian products (eg
steam bread, noodles and chapatti)and other cereal grains (eg rye, triticale and durum).
doughLAB can perform AACC, ICC and RACI standard tests to provide Farinograph equivalent results and can accommodate standard z-arm mixing bowls. Determine key information such as water absorption and mixing profile of doughs (eg development time, stability and softening) in a simple, automated test routine.
In addition, derive process-relevant using the variable mixing speed feature to better match the high energy input of modern commercial mixing of bread doughs.
Integrated temperature control and water dispensing, on board computer to control both testing and analysis, and traceable calibration complete the sophisticated doughLAB package.
doughLAB brochure
Bowls
300g bowl with temperature control, z-arm mixing blades, safety lid and safety release clutch for doughLAB.
The 300 g doughLAB bowl has a fully jacketed temperature-controlled water supply. The large capacity water jacket ensures the most accurate and rapid temperature response. The bowl also has an integrated temperature probe at the inlet as well as a versatile hand-held temperature probe which can be put directly into the dough itself, or into the bowl via a port positioned right down in the centre of the bowl, where the dough is.
The construction materials were chosen to give the best combination of robustness, stain and rust resistance as well as ease of cleaning, with an especially hard-wearing stainless steel used for the mixing blades to increase their longevity. Hard edges and corners have been removed for ease of handling and a more user-friendly look and accessibility to all parts and quick release water connectors minimise celaning time.
The safety lid is clear which allows the operator to see how the dough is progressing and includes an evaporation shield, a place to insert a spatula to scrape down the dough as it starts to mix.
The safety clutch system instantly stop the blades turning when the lid is opened, so there is no chance of an accident.
micro-doughLAB
micro-doughLABThe micro-doughLAB is a small-scale sigma arm dough mixer which tests 4g of flour to determine its processing quality (water absorption, dough mixing properties and dough mixing energy requirements). It measures water absorption and dough mixing parameters plus pasting and elastic properties of the dough, which are important predictors of baking performance and other end use qualities.
The small sample requirement (4g flour) makes micro-doughLAB well suited for use by wheat breeders and researchers. It can be used to screen breeder lines with desirable quality traits at the F4 and possibly the F3 stage. It is ideal when the amount of sample, technician time and instrument time are limited. It can also be used to develop rapid and small scale methods that correlate to standard methods.
The micro-doughLAB incorporates programmable mixing speed to study the response of a dough to changing stress and to incorporate ingredients, programmable temperature to measure the heating and gelling characteristics of the dough and high speed/energy mixing to better match the high energy input of modern commercial mixing of bread dough.
Integrated temperature control and water dispensing, on board computer to control both testing and analysis, and traceable calibration complete the sophisticated micro-doughLAB package.
doughMAP blending simulation software
doughMAP is a customised Excel spreadsheet that allows you to view, chart, average and analyse data generated by doughLAB.
More information
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