Miller Magazine Issue: 155 November 2022

68 COVER STORY MILLER / NOVEMBER 2022 presented to the user in the graph as % absorption. Dough- ing time covers the time (min.) between the zero point and the maximum of the curve. Stronger flours with higher protein content have a longer development time, compared to weaker flours with equivalent particle size. The difference in minutes between peak time (when the top of the curve reaches 500- FU) and descent time (when the curve drops below 500-FU) is an indication of how well the flour resists over-mixing. Stronger flours are generally more stable than weaker ones, within the same wheat grade. It is optimally measured as the difference in Brabender Units (BU) between the top point of the curve and the point after 5 minutes. The MTI indicates how quickly the gluten structure breaks down after it reaches full development. Lower MTI values correspond to stronger flours, typically used in high volume production. Flour millers take their fifth step towards a quality prod- uct by analysing the elasticity and durability of their samples with the Brabender Extensograph-E, in order to determine their properties in the oven. Loaf volume and crumb texture play a direct role in determining bread quality. Information on the extensibility properties of bread dough is seen directly from the extensograph spinning, also called extensogram. The extensogram represents the changes in resistance, also called the strength of dough to extension (R), as a fuction of the elongation distance (E). Working principle in general is that the dough sample is analysed in Farinograph-TS, divid- ed into 4 equal parts and rolled, then molded into a cylinder under stationary conditions. Each dough sample is anchored inside the device’s fermentation drawer and allowed to rest at a controlled temperature. The dough samples in the drawer are attached to an integrated hook on the device and this hook pulls the dough down, at a constant speed. During this process, an extensograph curve is obtained, as well as the elasticity ability of the dough. The results obtained in the Ex- tensograph-E are important in determining gluten strength and bread making properties. Fermentation time, flour type, changes in the formulas of the additives used in the dough can be determined by the data gathered from this device. The α -enzymatic activity, especially found in flour from sprouted wheat grains and normally found in rye flour, has major effects on liquefaction during dough heating, resulting in lower viscosity. Wheat varieties, climatic conditions and wheat milling processes affects the dough properties of the tested flours. Thus, the user can see the onset of gelatiniza- tion, the maximum gelatinization and the degree of gelatini- zation of the curve in the amylograph analysis. Extensograph Extensograph-E Evaluation Amylograph-E Diagram with bread