Extensograph Method for Flour

Extensograph analysis is performed to determine the balance of elastic and viscous properties of the dough. It allows us to have information about the resistance and extensibility of the dough.

- Initially, a dough containing 2% salt but no yeast is made in the farinograph.
- After 5 minutes of mixing time, water is added as necessary until the center of the mixing curve reaches the consistency line at 500 FU.
- This dough is then shaped into long shapes using the ball homogenizer and the long roller of the extensograph and left to rest in the dough bowl container.
- After a 45-minute bulk fermentation period, the dough samples are subjected to the extensibility process until the dough sample tears.
- Again, the shape data is measured again after 90 and 135 minutes.

Evaluated according to the results,
- For high and long curves, it can be said that the dough has a good fermentation tolerance.
- The elasticity of the dough obtained from wheat flour can be determined. If the dough's resistance to extension is low and its extensibility is very high, it can be said to be a soft and sticky dough.
- If the ratio number calculated according to the results is low, we can say that the flour produces soft, extensible and unstable dough. Likewise, if the ratio number is high, it can be defined as flours that yield hard, elastic dough.