Elastograph E1 from Erkaya
An elastograph is an instrument used to measure the elasticity and extensibility of dough by stretching it until it breaks, providing data on dough strength, resistance, and flexibility, which are important for predicting baking performance.
Main parameters from an elastograph:
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Resistance to extension (elasticity) → how strong the dough resists being stretched.
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Extensibility → how far the dough can be stretched before breaking.
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Energy (area under the curve) → total strength of the dough (balance between elasticity and extensibility).
Applications:
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Predicts how dough will behave during proofing and baking.
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Important for bread, pizza, noodles, and pasta production.
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Helps millers and bakers adjust formulations (flour blends, additives, enzymes).
