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Cereal Chem 59:381 - 384.  |  VIEW ARTICLE
A Modified Extensigraph Procedure for Measuring the Stretching Properties of Fermented Dough.

R. H. Kilborn and K. R. Preston. Copyright 1982 by the American Association of Cereal Chemists, Inc. 

A modified extensigraph procedure is described for measuring the viscoelastic properties of fermented doughs. The procedure involves processing doughs in a manner similar to a given baking method. Doughs are proofed on a modified extensigraph holder and stretched. Large differences were obtained in the extenisgraph properties of doughs varying in inherent flour strength. Proof times and oxidation (bromate) level also had significant effects. Increasing proof time of fermented doughs before stretching resulted in a relaxation process similar to that usually obtained with unfermented doughs. Increasing bromate levels increased extensigraph height and decreased extensibility.

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