FIGURE 13 The Brabender Do-Corder. (Courtesy of C. W. Brabender Instruments Co., South Hackensack, NJ.) 23 shows how the extensigram changes after the addition of ascorbic acid to the dough, when it is allowed to react for different times. Ascorbic acid (vitamin C) is often added to commercial bread dough to produce a finer crumb grain and larger loaf volume. (b) Extensometer. The Halton (or Simon "Research") extensometer of the Association of British Flour Millers [14] is similar to the Brabender extensigraph. The exten-someter is part of a three-unit device that also includes a water absorption meter and a mixer-shaper unit. The ab-sorption meter determines the optimum absorption of the FIGURE 14 Two views of the developer head for the Braben-dough (generally yeasted) from the extrusion time values der Do-Corder. (Courtesy of C. W. Brabender Instruments Co., measured on several doughs prepared from the same flour South Hackensack, NJ.) sample with varying amounts of water. Optimum absorp-tion has been empirically linked to an extrusion time of 50 alveograph subjects dough to extension in two dimensions seconds. After the doughs are shaped in the mixer-shaper by blowing a molded and rested sheet into a bubble unit, they are stretched between two pegs. The force exert-[1,10,24] (AACC Method 54-30). From the physical view-ed on the stationary peg is transmitted and recorded in the point, such an extension mode is well linked with the gas form of a curve that resembles the Brabender extensigram. cell expansion in rising dough. The instrument records the (c) Alveograph. Another load-extension apparatus, un-air pressure in the bubble as a function of inflation time. A til recently more popular in several European countries typical alveograph record, an alveogram, is shown in Fig-than in North America, is the Chopin alveograph. Unlike ure 24. Its interpretation is similar to that of the extensi-the Brabender extensigraph or Halton extensometer, which gram. The maximum height of the curve is taken as a mea-both stretch the test dough piece in only one direction, the sure of resistance to extension, and its length as a measure