I'm unable to display images or diagrams directly. However, I can describe the typical components of a baker's laboratory instrument setup used for testing dough and analyzing baking characteristics.
A baker's laboratory might include the following instruments:
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Mixing Machine: Used for combining ingredients to form dough, simulating the mechanical action that occurs during commercial mixing.
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Dough Proofer: A controlled environment that simulates the fermentation conditions for dough to rise, usually featuring temperature and humidity controls.
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Oven: A small, laboratory oven designed for baking samples, allowing for controlled temperature and moisture conditions.
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Dough Sheeter: A machine that rolls out dough to a uniform thickness for various tests and recipes.
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Texture Analyzer: Measures the texture of the baked products, providing quantitative data on characteristics like firmness, chewiness, and cohesiveness.
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Dough Rheometer: Measures the flow and deformation behavior of dough under stress, helping to evaluate its physical properties.
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Water Activity Meter: Measures the water activity of dough and baked products, which is crucial for predicting shelf life and microbial stability.
To visualize this setup, imagine a workbench where these instruments are arranged, with the mixing machine on one end, the dough proofer nearby, followed by the oven, and other instruments scattered according to their purpose.
For more specific diagrams, you may want to look for scientific articles or resources related to baking technology or food science, where lab setups are depicted.