A Modified Extensigraph Method for Evaluating Dough Properties of Hard Wheat Breeding Lines

wA modified extensigraph method reduced sample quantity to 100 g from 300 g and testing time by half with easy dough preparation compared to the AACC standard extensigraph method, which challenges wheat breeding programs where the sample size is small and evaluations of large numbers of samples are demanded. Correlation coefficients (r) for 93 pairs of each of six extensigraph dough characteristics of 31 different tested wheat samples were r = 0.95 for resistance-to-extension, r = 0.80 for extensibility, r = 0.93 for ratio of resistance-to-extension to extensibility, r = 0.92 for ratio of maximum resistance-to-extension to extensibility, and r = 0.81 for area under the curve (energy). Correlation coefficients for the measurements of extensigraph dough characteristics at each of three rest-time tests between the modified and standard methods were significant. Some dough mixing characteristics and bake tests correlated better with dough extension characteristics when determined by the modified method. Repeatability of the modified method test was good. The modified extensigraph method can be a useful alternative to the standard method for the milling and baking industries, crop quality surveys, and wheat quality research.