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Oven-Rise Recorder. A laboratory instrument, developed by C.W. Brabender, that measures and records the expansion or oven spring (q.v.) of a fermented dough (q.v.) ball that is heated from 86¦ to 212¦F (30¦ to 100¦C) in 22 minutes. Its results provide an index of the dough's loaf volume (q.v.) potential.