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Feature Spotlight
doughLAB
The doughLAB includes a user-friendly Windows software program with traceable calibration designed for both millers and researchers, and automated water dispensing (no need for a buret). The mixing chamber and blades are detachable for easy cleaning. It has programmable temperature and mixing energy to mimic commercial processes, evaluate finished dough performance, research the response of a dough to changing stress and perform world standard methods for water absorption and flour quality.
Click here to download the doughLAB brochure.
Click here to download the micro-doughLAB brochure.
The doughLAB can be programmed to mimic the AACC Method 54-21 Farinograph Method. Click here to see the whole artical on the Perten website.
doughLAB information can be used for:
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Milling, baking (bread, cake, pastry, biscuit), pasta and Asian products (eg steam bread, noodles and flat bread) laboratories who need to test wheat flour quality and processing characteristics.
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Specific applications include the study of gluten and carbohydrate functionality, enzyme activities in flour, functions and effects of dough ingredients (dried dairy ingredients, organic acids, salt, emulsifiers, antioxidants, yeast , sugar, improvers and enzymes), properties of composite flours, effects of special flour treatments and emulation of commercial processes.
- There are also applications for the testing of cereal grains other than wheat such as rye, triticale and durum. doughLAB can be used to study the mixing characteristics of vital gluten which is added when the flour has insufficient quantity or quality of gluten and is often used in specialty breads (eg those made with rice flour), bread manufactured at high altitude and for many brown and grain breads.
For more information about the doughLAB or other Perten Products please feel free to visit Perten's Website.
