Agriculture Reference
In-Depth Information
Resistance to
Extension
40 50
Millimeters Extensibility
60
70
80
90
0
10
20
30
40
50
60
70
80
90
0
10
20
Millimeters Extensibility
Extensibility
Weak Gluten Flour
Resistance to
Extension
Fig. 20.5
Extensograms of
typical weak (upper panel) and
strong (lower panel) doughs.
[
Source
: Wheat Marketing
Center (2004).]
20
30
40
50
60
70
80
90
0
10
20
30
40
50
60
70
80
90
0
Extensibility
Strong Gluten Flour
the most important phenomenon occurring in a
dough after it has developed in mixing. Exten-
sional properties are also important in doughs
extended uniaxially such as extruded pasta dough
(compressed biaxially) or sheeted dough (com-
pressed uniaxially but restrained in one coordi-
nate axis; Ross and Ohm 2006).
The most common instruments that apply
biaxial extension by expanding a bubble of dough
are the alveograph and the Dobraszczyk Roberts
