The main stages in the baking process are mixing, shaping, proofing, and baking. Food producers need to ensure their entire process results in a high-quality, consistent bakery product. They rely on rheological analyzers to measure dough properties at the early stages of baking. These analyzers measure the physical properties of flour when mixed with water. The dough properties provide critical indicators about processing and final product quality, such as extensibility and baking strength, behavior during mixing and heating to determine protein and starch quality, and behavior during proofing.
Explore our rheological products below and learn how they can be used to analyze dough during mixing and proofing.
What’s the difference between a functional and rheological analyzer?