Scientific and Digital Systems supplies Rheometer for Measuring Rheological Properties of Wheat Flour Doughs. Scientific and Digital Systems offers a range of analysers used in Food, Pharmaceuticals, Textiles, Plastics, Packaging, Polymer, Adhesives and Cosmetic Industries and related Research Organizations. The Rheometer also known as Dough Lab is a rheometer that measures the rheological properties of wheat flour doughs for bread making and other baking applications. The standard applications include water absorption, mixing profile of dough using international standard method as well as customized methods, development time, stability and softening of dough. The Rheometer is a totally integrated package with water addition, temperature control and computing all in one smart, compact instrument. To enhance the hardware package, instrument control and data analysis software are included, and to ensure that the results are reliable, a routine validation protocol is available. The Dough lab increases the amount of data one can derive with high speed/ high energy dough mixing to emulate commercial dough mixers and variable speed mixing to research dough`s response to changing stress.
