| Parameters |
Dough Formula |
|||||||||
| WF |
WSF |
T1 |
T2 |
T3 |
T4 |
T5 |
T6 |
T7 |
||
| Farinograph |
Water absorption (%) |
63 |
65 |
66 |
66 |
66.5 |
67 |
66 |
67 |
68.5 |
| Arrival time (min) |
1.5 |
2 |
2 |
2 |
1.75 |
2 |
1.75 |
2 |
2 |
|
| Dough development time (min) |
2 |
2.5 |
2.5 |
2 |
2 |
2.5 |
2 |
2.5 |
3.5 |
|
| Dough stability (min) |
5 |
4 |
4.5 |
5 |
6 |
8 |
7 |
8 |
9.5 |
|
| Mixing tolerance index (BU) |
40 |
65 |
70 |
80 |
60 |
50 |
45 |
50 |
50 |
|
| Dough weakening (BU) |
90 |
110 |
120 |
130 |
110 |
100 |
95 |
90 |
80 |
|
| Extensograph |
Extensibility (mm) |
120 |
110 |
100 |
95 |
100 |
105 |
105 |
110 |
115 |
| Resistance to extension (BU) |
240 |
280 |
220 |
230 |
260 |
280 |
260 |
280 |
320 |
|
| Dough energy (cm2) |
90 |
80 |
80 |
70 |
75 |
85 |
80 |
90 |
90 |
|