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AACC International Approved Methods - AACC Method 54-10.01. Extensigraph Method, General

AACC International Approved Methods

Physical Dough Tests

AACCI Method 54-10.01
Extensigraph Method, General

VIEW METHOD

Objective
The extensigraph records a force-time curve for a test piece of dough stretched until it breaks. Characteristics of force-time curves, or extensigrams, are used to assess the general quality of flour and its response to improving agents.