Optimum oxidation requirements are determined from preliminary baking tests. Samples are ground on a UDY Cyclone Sample Mill fitted with a 1.0-mm screen. Moisture is determined by the AACC Method No. See note . Dry gluten content is determined according to the Glutomatic System operation manual.
Doughs are mixed for one minute and rested for five minutes.
Mixing continues until the curve is centred about the 500 Brabender Unit line. Curves are drawn for duplicate doughs at 45 and at 135 minutes, although doughs are rounded and shaped at 90 minutes. Average curves for 45 and 135 minutes are reproduced, but measurements are reported only for the 135 minute curve. Length is in centimetres, height is in Brabender Units, and area is in square centimetres. The extensigraph is set so that 100 Brabender Units equal a 100-g load.