Extensograph e

The farinographic properties of all samples were determined in a farinograph (Farinograph-E, Brabender, Duisburg, Germany) [7 (link),10 ]. The time of analysis was 15 min. The parameters evaluated were flour water absorption (WA) [%], dough development time (DDT) [min], dough stability [min], degree of softening [BU] and farinographic number. In addition, the extensographic characteristics were analyzed in a Brabender extensograph (Extensograph-E, Brabender, Duisburg, Germany) [7 (link),11 ]. In this study, dough energy [cm²], resistance to extension [BU], extensibility [mm], maximum [BU] and ratio number were determined.

The extensographic analysis was performed on a Extensograph-E instrument (Brabender, Germany) heated to 30 °C. The instrument settings are listed in Table 2. The extensographic measurement was conducted on T530 flour, T530 flour with 5, 10, and 15% substitution of flour with WBPI and WPI.
Dough was prepared using a mixer, which was part of the farinograph. Additionally, 6 g of sodium chloride were weighed and dissolved in the appropriate amount of water to prepare 0.1 M solution. This solution was used to prepare the dough of 400 FU consistency. The optimized amount of water for each mixture is provided in Table 3.
The dough was formed into a small ball using a shaper and then placed into a sheeter and reshaped into a cylinder. Dough cylinders were placed into a chamber heated to 30 °C and left to rest for 30 min. After the resting period, the dough was stretched by the device’s hook until it broke after which it was kneaded again, reshaped in the sheeter, and allowed to rest for another 30 min. Experiment was repeated. The resistance exerted by the hook on the dough during stretching was recorded.