Dynamic & Static Dough Density Tester – Assess which stage of dough during fermentation process exhibits the best taste, texture and flavor.
The process of dough development begins with addition of water, wheat flour and other ingredients of mixing operation. Initially all ingredients are hydrated and sticky paste, once on further mixing, the viscosity increases, sticky characteristics of dough disappear and a non-sticky mass is developed at peak consistency of dough.
The degree of dough fermentation is very important and directly effects the quality of bread.
Density & Volume change rate during fermentation process
Dynamic dough density measurement
Static dough density measurement
|Value indicated||Dough density
Volume change rate
Density change rate