Wheat and Flour Testing Methods - WHEATFLOURBOOK.ORG
Wheat and Flour Testing Methods - WHEATFLOURBOOK.ORG
Wheat and Flour Testing Methods - WHEATFLOURBOOK.ORG
Create successful ePaper yourself
Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.
Extensigraph<br />
Method<br />
Preparation<br />
1. A 300-gram flour sample on a 14 percent moisture basis<br />
is combined with a salt solution <strong>and</strong> mixed in the farinograph<br />
to form a dough.<br />
2. After the dough is rested for 5 minutes, it is mixed to<br />
maximum consistency (peak time).<br />
Analyses<br />
1. A 150-gram sample of prepared dough is placed on the<br />
extensigraph rounder <strong>and</strong> shaped into a ball.<br />
2. The ball of dough is removed from the rounder <strong>and</strong><br />
shaped into a cylinder.<br />
3. The dough cylinder is placed into the extensigraph<br />
dough cradle, secured with pins, <strong>and</strong> rested for<br />
45 minutes in a controlled environment.<br />
4. A hook is drawn through the dough, stretching it downwards<br />
until it breaks.<br />
5. The extensigraph records a curve on graph paper as the<br />
test is run.<br />
6. The same dough is shaped <strong>and</strong> stretched two more<br />
times, at 90 minutes <strong>and</strong> at 135 minutes.<br />
Results<br />
• The extensigraph determines the resistance <strong>and</strong> extensibility<br />
of a dough by measuring the force required to<br />
stretch the dough with a hook until it breaks.<br />
• Extensigraph results include resistance to extension,<br />
extensibility, <strong>and</strong> area under the curve.<br />
• Resistance to extension is a measure of dough strength.<br />
A higher resistance to extension requires more force to<br />
stretch the dough.<br />
• Extensibility indicates the amount of elasticity in the<br />
dough <strong>and</strong> its ability to stretch without breaking.<br />
• Extensigraph curves are described on pages 48.<br />
n Visco-elastic recorder<br />
Dough stretched by the extensigraph hook.<br />
n Measures dough extensibility<br />
<strong>and</strong> resistance to extension<br />
Why is this important?<br />
Results from the extensigraph test are useful in determining<br />
the gluten strength <strong>and</strong> bread-making characteristics of flour.<br />
The effect of fermentation time <strong>and</strong> additives on dough<br />
performance can also be evaluated.<br />
<strong>Wheat</strong> <strong>and</strong> <strong>Flour</strong> <strong>Testing</strong> <strong>Methods</strong>: A Guide to Underst<strong>and</strong>ing <strong>Wheat</strong> <strong>and</strong> <strong>Flour</strong> Quality: Version 2