Roberts Dough Inflation System

Stable Micro Systems offers a wide rage of products which includes roberts dough inflation system. It measures dough extensional rheology under conditions of strain similar to those of baking expansion. This is achieved by inflating a sheet of dough by volume displacement of air using a piston driven by a stable micro systems. It enables the rheological properties of both dough and gluten to be measured during biaxial stretching, which is the relevant deformation in the cell wall material surrounding an expanding gas bubble during proof and baking. The system together with dedicated software, combines ease of use with automatic data collection and rapid project based data analysis.