GIFSQ Tools · Module 05 — Cereal, Grain, Flour & Milling Technology · Tool 094 of 500
Analyse an extensograph curve: enter resistance to extension, extensibility and energy to get the resistance-to-extensibility ratio and the dough character.
Try sample values — fills the form with the worked example below.
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Ratio R / E (BU/mm)
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Energy (cm²)
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Extensibility (mm)
Equation: Ratio number = R ÷ E, where R is resistance to extension in Brabender Units (BU) and E is extensibility in millimetres. Energy is the area under the extensograph curve in cm², read from the instrument.
Method: Brabender extensograph, ICC 114/1. A dough piece is stretched until it breaks after 45, 90 and 135 minutes of resting; R is the height of the curve at the standard point, E is the length stretched, and the ratio number describes the balance between resistance and extensibility.
Assumptions: the dough was prepared and rested exactly as the method prescribes; the readings used are from the same resting time (usually 135 minutes).
Limitations: the ratio bands are guides, not specification limits; the extensograph measures dough at one deformation rate, so it does not fully predict behaviour in a mixer or divider.
Rounding: ratio to 2 decimal places; extensibility to 1 decimal place; energy as entered; intermediates unrounded.
This is a calculation aid, not a laboratory report — confirm against your accredited method before citing a value.
Method: Brabender extensograph, ICC 114/1. A dough piece is stretched until it breaks after 45, 90 and 135 minutes of resting; R is the height of the curve at the standard point, E is the length stretched, and the ratio number describes the balance between resistance and extensibility.
Assumptions: the dough was prepared and rested exactly as the method prescribes; the readings used are from the same resting time (usually 135 minutes).
Limitations: the ratio bands are guides, not specification limits; the extensograph measures dough at one deformation rate, so it does not fully predict behaviour in a mixer or divider.
Rounding: ratio to 2 decimal places; extensibility to 1 decimal place; energy as entered; intermediates unrounded.
This is a calculation aid, not a laboratory report — confirm against your accredited method before citing a value.
Worked example: Resistance 320 BU, extensibility 145 mm, energy 95 cm². Ratio = 320 ÷ 145 = 2.21 BU/mm — a balanced dough, neither too extensible nor too stiff.
Enter values above to see results.
Ratio guide: under 1.5 extensible, 1.5–3.0 balanced, over 3.0 stiff. Typical bread dough sits near 2. Tool 094 of 500 — GIFSQ
