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