The dough tensile test is performed on dough and gluten (protein binders). The special dough tensile test device makes it possible for dough and baked goods producers to determine the material characteristics of dough. The elasticity and strength of various doughs and glutens can be determined. Mechanical testing of dough can show the characteristics through facts and figures, i.e. measured proof. Various recipes, processing types and times, as well as admixed material can be improved to yield the optimal end product.

The increasing use of automated dough processing calls for the most uniform product characteristics possible to which the machine parameters are set. Through constant monitoring of these characteristics with the dough tensile test device, not only the product quality but also the relevant processing steps can be optimized.

The dough tensile test device consists of a specimen table which holds the dough specimen and a tensile hook for deformation of the specimen. A device for specimen preparation is used to produce identical specimens (dough strands).

After the specimen has been placed on the testing table and the table mounted in the test device, the dough is deformed with the hook. This allows force and travel data to be captured and evaluated by the testing machine.