Resistance to extension (DW):
The resistance to extension is specified in extensograph units (EU) as the height of the stretching curve 50 mm after the curve starts.
Extensibility (DB):
Extensibility is the basic length of the stretching curve in mm; which runs across the diagram from the start of stretching to the point where the piece of dough breaks. This point is clearly indicated on the diagram by a gentle drop or a sudden break in the curve.
Ratio (DW/DB):
The ratio between the resistance to extension and the extensibility. In conjunction with the energy, it is used to characterise the bakery product volume, dough behaviour, and dough and bakery product state. If the ratio is large, the resistance to extension is too high compared to the extensibility; the dough tends not to rise during proving and becomes extremely rigid. Dough with small ratios are generally very extensible compared to the resistance to extension; the dough very quickly loses its form, spreads out and tends to run during proving.
Energy (E)
The energy is the area marked out within the stretching curve in cm2. Its height depicts the force which the stretching dough counteracts. The basic length shows the path of applied force.
Energy = force x path
The energy counts as the measurement for the total force applied during extension of the dough which results in its deformation. The higher the energy, the greater the proving tolerance of the dough.
Maximum resistance (Rm)
The maximum resistance is the maximum curve height achieved for the pieces of dough. A separate value for Rm 45 minutes, Rm 90 minutes, and Rm 135 minutes, or Rm 20 minutes and Rm 65 minutes for a quick extensogram, is specified in each case as exactly 5 EU. The maximum resistance characterises the force counteracting the stretching dough and is specified in EU.
