For the purposes of this standard, the following definitions apply:
- Extensograph water absorption
The extensograph water absorption is the volume of water, expressed in millilitres per 100 g of flour at 14.0 % moisture content, required to produce a dough with a consistency of 500 FU after 5 min mixing, under the operating conditions specified in this standard.
NOTE: This standard specifies the extensograph water absorption. The ICC Standard No. 115/1 specifies the farinograph water absorption, the definition of which differs from that of the extensograph water absorption. According to the experience the extensograph water absorption is approximately 2 % less than the farinograph water absorption.
- Stretching characteristics (of dough).
The stretching characteristics of a wheat flour dough are given by:
- the resistance of the dough to extension, expressed in arbitrary units (Extensograph Units, EU), and
- the extent to which it can be stretched before breaking, expressed in millimetres
- transposition of the chart paper in the recorder, under the operating conditions specified in this standard.
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Category: Brabender Extensograph