Use of farinograph measurements for predicting extensograph traits of bread dough enriched with carob fibre and oat wholemeal

► We examine farinograph and extensograph traits of wheat dough with carob fibre and oat wholemeal. ► Regression model for predicting extensograph traits using farinograph measurements. ► Degree of softening, water absorption and development time as useful predictors. ► Combining farinograph traits in pairs gives the best prediction.