in extensograph to evaluate rheological properties of wheat flour dough, which proving time of 45, 90 or 135 min is good to present the results?

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Chinaza Godswill Awuchi

Kindly check https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5643797/

Also https://www.cwbrabender.com/typo3conf/ext/cokcb2web/Resources/Public/Files/files.php?d=1&p=TnpobHpVNU1aaE9EaE1EWU0yTmp6aGxNYzBZVHdZekFPVGM9X01EVndOalE0.pdf

Farhan Alfin

I think the answers in the documents that Chinaza Godswill Awuchi mentioned is good. But I think that summarizing data of extensograph depends on the type of products. For example if your product is not fermented or fermentation time is short you can look to 45 minut, but if your product has long fermentation time it is better to take 135 minut data.