DOUGH & GLUTEN EXTENSIBILITY MEASUREMENT
AT FIE last November Mark Proto
(Managing Director) met with Dr Rolf Kieffer to discuss the Dough
& Gluten Extensibility Rig.
Over the last decade the method of
measuring the extension properties of dough and gluten using the
Kieffer Rig has received international attention.
Recently we provided a means on
our website of bringing Kieffer rig users together to share ideas,
express opinions and meet other researchers using this texture
analyser fixture.
Stablemicrosystems.com
is home to User Network pages which exist for the following products:
Dobraszczyk/Roberts Dough Inflation System, Acoustic Envelope
Detector and the Kieffer Dough & Gluten Extensibility Rig.
Network access includes:
• Short synopsis of member of
the network
• Member Contact Details
• Published papers
• Frequently Asked Questions
• Research Champions
• Operation Tips
The purpose of these networks is
to bring together users of these major products to a controlled forum
where information can be shared and contacts made within the field of
measurement with a particular major fixture. To enter one of the
Networks please register by clicking on the REGISTER link – an
entrance code will be sent to you.
Due to its international
acceptance Dr Kieffer is now progressing the method with Prof. Peter
Köehler (Vice Director of the German Research Centre for Food
Chemistry) towards ICC Standardisation and welcomes any interested
parties who would like to participate in the progression of this
method. Contact peter.koehler@lrz.tum.de
