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How to measure and analyse the texture of food, cosmetics, pharmaceuticals and adhesives.

Tuesday, 27 May 2025

Testing in the lab: Dough Inflation

The Dough Inflation System enables the rheological properties of dough to be measured during biaxial stretching, which is the deformation in the cell wall material surrounding an expanding gas bubble during proof and baking. It provides a precise, digital measurement of dough expansion under conditions of strain and strain rate similar to those encountered in baking producing graphical and spreadsheet data for optimising recipes, proofing, shaping and baking conditions.