Tension / Extensibility Test

How does dough tension testing differ from the Farinograph?

They measure different things. The Farinograph assesses mixing traits such as water absorption and dough development time. Dough tension measures tensile strength and extension distance as the dough stretches, showing gluten network mechanics during proofing and shaping — more useful for products like bread and steamed buns that must stretch.

Why must cheese stretch tests run at a set temperature?

Cheese stretch is very temperature-sensitive. Too cool and it will not flow and stretch; too hot and viscosity drops, lowering force. A standard temperature (e.g. 60 °C) is needed for comparable data — use a temperature-controlled chamber to reflect pizza and gratin use.

How do I stop noodles slipping out of the grips?

(1) Use grips with a textured, non-slip surface; (2) grip firmly enough without over-squeezing, which can cause early breaks; (3) blot excess water off cooked noodles before gripping; (4) add sandpaper or rubber pads to the contact faces. If slipping persists, slow the test or move the grip position.

How does test speed affect tension results?

Speed changes what viscoelastic samples show. Slow (e.g. 1 mm/s) gives time to relax: more extension, less resistance. Fast (10 mm/s+) behaves stiffer: more force, possibly less extension. Use the industry standard for each food (dough commonly 3.3 mm/s) and state it in the report.

How should a chewy candy temperature series be planned?

Center the series on mouth temperature (37 °C) and extend both ways, e.g. 15, 25, 37 and 45 °C. Hold each sample at temperature for at least 30 minutes before testing. The result is a temperature–extension curve that shows how texture holds up across climates and use conditions.