Quantitative relations between farinogram area and new extensogram characteristics of wheat flour

In the analysis of farinographic curves, it has been determined that the farinogram area is a very reliable indicator of the quality of wheat flour, if it has been measured 12 min from the achievement of the maximum. In such a way, the dough development time, which can considerably influence the size of the farinographic curve, if it has been measured 15 min after the farinograph has been set in motion, has been eliminated. Quantitative relations between one of the most important characteristics of the farinogram – the farinogram area, and the determined dough characteristics related to dough quality which can be registrated by means of the extensogram, have been determined: , where A_far = farinogram area measured 12 min from the achievement of the maximum, E = dough extensibility, A = area of the extensogram, k′ = represents the farinographic area when the ratio unit value is $ \frac{{{\rm E}^2 }}{{\rm A}}$, k?′ = 4.18 and standard deviation s = 0.214. This determined relation gives a new approach to the farinographic curve interpretation and stresses the new importance of the farinograph as an instrument for physical testing of wheat flour quality.