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Alternate Dough Preparation Protocol for Extensigraph Test of Dough Strength

Author:
Suchy, Jerry, Dupuis, Brigitte, Sakamoto, Jun, Fu, Bin Xiao
Source:
Cereal chemistry 2017 v.94 no.2 pp. 270-276
ISSN:
0009-0352
Subject:
absorption, baking, bread dough, flour, physical properties
Abstract:
The extensigraph is an internationally accepted method for measurement of physical properties of dough subjected to mechanical handling and resting. Standard extensigraph methods (AACC International Approved Method 54-10.01, ISO 5530-2) use the farinograph for the preparation of dough in the presence of 2% salt at reduced water absorption (farinograph absorption minus 2–3%). However, the dough so prepared is usually underdeveloped and drier than typically seen in common baking processes. In addition, the standard extensigraph test is time consuming and requires a large sample size. In this study, an alternate dough preparation protocol is proposed, consisting of a Swanson-type pin mixer at reduced salt (1%) and elevated water absorption (farinograph absorption plus 4%). With the alternate method, dough is fully developed and similar to bread dough in physical properties. AACCI Approved Method 54-10.01 is followed for dough rounding, molding, resting, and stretching by using the Brabender Extensograph-E instrument. Strong correlations for resistance to extension (r = 0.90) and area (r = 0.92) were found between the modified and standard dough preparation methods. This protocol requires much less flour sample and significantly increases sample throughput.
Agid:
5643322