RHEOLAB 2

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RHEOLAB 2 is designed to evaluate the rheological properties of dough during mixing and under thermal conditions. The instrument allows the determination of functional characteristics of proteins and starch, as well as monitoring structural changes of the dough at different stages of analysis.

During testing, RHEOLAB 2 measures the resistance of the dough to mixing paddles depending on flour quality and processing conditions. The system is controlled via a built-in touchscreen PC with proprietary software. All results are automatically processed, analyzed, and stored in the system.

The instrument is equipped with an integrated automatic water dosing system, ensuring high repeatability of measurements and minimizing operator influence. RHEOLAB 2 also enables a clear assessment of the effect of improvers and additives on dough properties.

 

Measured parameters

  • Water absorption (%);
  • Protein quality;
  • Dough development time (min);
  • Starch gelatinization;
  • Dough stability (min);
  • Amylase activity;
  • Dough softening;
  • Starch retrogradation.