Extensograph-based requirements for winter wheat flour

Pongráczné Barancsi, Ágnes – Tarján, Zsuzsanna

Keywords: winter wheat, Brabender extensigraph, standard, bakery category

There is now a growing demand for rheological examinations, primarily extensibility tests and tests for parameters gauging resistance to extension, in the international markets and especially in the Hungarian wheat export markets.
Tests addressing the alveographical and extensigraphical parameters of winter wheat grown in Hungary help assess its alveographical and extensigraphical quality and characteristics. The correlation between certain quality parameters can give us extra information and figures for winter wheat varieties, help select wheat varieties of special quality for cultivation, and assist in determining export rates.
At present neither the Hungarian nor foreign standards include limits for extensographical parameters. The Hungarian standards includes no alveographical limits either. The baking limits specified by costumer may facilitate correction of quality requirements set forth in the Hungarian Wheat Standard and may provide useful information to laboratories and the wheat flour market in general (bakeries, mills, traders).

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