0 2 l before baking very little after baking tests have been performed with both non treated belgian flour and argentinian flour specifications of argentinian flour are alveograph p 73 mm h 2 o alveograph l 78 mm alveograph w 197 10e 4 j volume width of dough shape of bread cc cuts cm 1 reference with slightly round 1800 18 gox 85 u kg flour 2 co 50 u kg flour round 1750 25 3 co 100 u kg flour round 1900 38 4 co 200 u kg flour round 1900 37 3 2 argentinian flour no datem ada fermentation 12 h 27 u00b0 c volume width of dough shape of bread cc cuts cm 1 reference with gox 1850 5 85 u kg flour u2212 datem ada 3 g 100 kg flour 2 co 100 u kg flour more round 2000 12 3 co 200 u kg flour more round 2000 18 when fermented at 20 u00b0 c for 17 hours the optimum dosage of added carbohydrate oxidase to obtain maximum width of cuts is 100 u kg flour when fermented at 27 u00b0 c for 12 hours the optimum dosage of added carbohydrate oxidase to obtain maximum width of cuts is 200.