Multi-User Equipment approved in grant 2017/50349-0: Extensograph-e

• Grant number: 19/00072-8
• Support Opportunities: Multi-user Equipment Program
• Start date: March 01, 2019
• End date: February 28, 2026
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Eloísa Elena Corrêa Garcia
• Grantee: Eloísa Elena Corrêa Garcia
• Host Institution: Instituto de Tecnologia de Alimentos (ITAL). Agência Paulista de Tecnologia dos Agronegócios (APTA). Secretaria de Agricultura e Abastecimento (São Paulo - Estado). Campinas , SP, Brazil
• Associated research grant: 17/50349-0 - Plan of institutional development in research of the Institute of Food Technology - ITAL (PDIp), AP.PDIP
• EMU web page: http://ital.agricultura.sp.gov.br/meu.php
• Type of equipment: Caracterização de Materiais - Propriedades Mecânicas - Extrusão; Caracterização de Materiais - Propriedades Mecânicas - Reologia
• Manufacturer: Brabender GmBH
• Model: Extensograph-E

Abstract

The Extensograph is used to perform tests that complement the rheological characterization of wheat flour, which measures the resistance to the extent, extensibility and energy required to rupture the dough produced with wheat flour and saline solution. The equipment consists of a balling unit, a dough roll unit and the stretching hook unit for the analysis, besides software for the generation of the extensograms. This equipment complements the information provided by the farinograph because it measures the extensibility and resistance to the extension of cereal flour doughs. All preparation of the dough, which will be analyzed in the Extensograph, is performed in the Farinograph, so, technically it is not possible to prepare it in other equipment. It allows studies with variations of ingredients and additives added to the dough, helping to evaluate the influence of the functional ingredients on the characteristics of the gluten network, with the possibility of overlapping of extensograms, facilitating the visualization and in the definition of dosages of additives to be added. The equipment has official methodologies in agreement with the main approving methods associations, which was developed for this specific equipment, such as the American Association of Cereal Chemists International - AACCI 54-10.01, International Association for Cereal Science and Technology - ICC 114/1 and ISO 5530-2. The acquisition of this equipment is part of this PDIP's strategy to modernize the Institute's analytical capacity to study important properties for the development of products and processes in the area of flours and other cereals products. (AU)