What is a Farinograph used for?

The farinograph is a recording dough mixer that measures and records the torque developed by the action of the mixer blades on the dough during mixing. It is used to estimate the water absorption of flours, the relative mixing time, the stability to overmixing, and rheological properties of the dough during mixing.

What is farinograph quality number?

Farinograph quality number (FQN) is a conventional index introduced by BrabenderTM company. This rheological index, which is a resultant of all Farinogram indices, is used in wheat research studies.

What do you interpret from the results of farinograph and Extensograph?

Farinograph is mostly used for evaluation of dough strength and dough stability whereas Extensograph is for determination of dough energy and dough extensibility. The indicator line for evaluating of rheological properties according to Farinogram and Extensogram is Brabender 500 unit line.

What is a Brabender unit?

The Brabender system is basically a mixing unit which is commonly used for flours; the flour is placed in a mixing bowl and water is run in from a burette. As the dough is being mixed at a constant temperature (30 °C), the torque required is automatically recorded.

What is Brabender viscosity?

The Brabender Micro Visco-Amylo-Graph measures temperature-dependent and time-dependent viscosity properties, especially of flours, starches and other materials. Furthermore, it also provides you with information on enzyme activity (α-amylses).

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What is a Amylograph?

Definition of amylograph

: an instrument that measures and records the gelatinization temperature and viscosity of pastes of starch and flour.

How do you read Extensograph?

Extensibility (E) is indicated by the length of the curve. It is measured in millimeters or centimeters. R/E Ratio indicates the balance between dough strength (R) and the extent to which the dough can stretch before breaking (E). Area Under the Curve is a combination of resistance and extensibility.

How the stability of the dough that can be increased in the farinograph?

Wheat flour is heat treated by suspending it in a heated carrier gas having an outlet temperature of 70°-145°C for 5-8 seconds to increase farinograph stability and net bake absorption of the flour.

Which flour absorbs more water?

This also explains why whole wheat flour has a much higher water absorption capacity than "white" flour. Protein/gluten constitutes between 7% and 17% (dry matter basis) of the flour. It has the capacity to absorb approximately two times its weight in water. The more protein/gluten, the more water absorption.

What is dough stability?

Dough stability is defined as the capacity of rounded dough to keep its shape during proofing. It reflects the ability of gas cells to maintain their shape and volume during expansion in order to avoid collapse and rupture of dough structure.

What is dough rheology?

In baking and cereal science, rheology is of particular interest. Dough is a viscoelastic material which behaves as both a liquid and a solid. It exhibits a viscous (fluid-like) and an elastic (solid-like) behavior when a force is applied to it.

What is strong bread flour used for?

Strong white bread flour is made from 'hard' wheat varieties which are high in gluten. This makes it ideal for bread-making where dough needs to expand and rise well in order to produce a light loaf. Strong flour is not suitable for cake recipes.

What is MTI in flour?

MTI (mixing tolerance index) is the difference in Brabender Units from the top of the curve at peak time to the top of the curve five minutes after the peak is reached. A higher value means the flour breaks down faster after reaching full development.

How do you calculate water absorption capacity of flour?

Weigh the unused water. Divide the weight of the water used by the weight of the flour used. The result is the absorption ability in percentage.

How do you do a falling number test?

To conduct the test, grind the grain into meal, add water, mix with a stirrer and add heat for 60 seconds. The falling number is the number of seconds it takes for the stirrer to fall to the bottom of the test tube. The longer it takes the stirrer to fall, the higher the quality of starch (longer chains).

What is measured in Alveograph?

The alveograph, like the extensograph, is used to measure the stretching properties of a flour–water–salt dough.

What is dough development time?

Dough development time / mixing time or peak time. Provides the time (in minutes) between the origin (time zero) of the curve and its maximum (peak). It is used to make adjustments during mixing in commercial processes when the flour mixing requirements change.

How does dough strength relate to mixing time?

Longer mixing times are generally indicative of greater dough strength and thus resilience and ability to withstand the mechanical mixing of commercial bread production (Wooding et al. 1999) .

What is Brabender Amylograph?

The Amylograph-E enables the assessment of flour quality and the suitability of the flour for various applications. The Amylograph-E from Brabender accurately measures the gelatinisation of starch and its enzyme activity in wheat, rye, corn (maize) and rice flour according to international standards.

What is breakdown viscosity?

Breakdown viscosity was defined as the difference between peak and hold viscosity, while stability ratio was the ratio of viscosity at the onset of cooling to the peak viscosity before cooling. The paste stability explained the hydration, starch swelling power and shear resistance of starch paste during heating.

What is Rapid Visco Analyzer?

The Rapid Visco Analyser is a unique tool for product development, quality and process control and quality assurance. It's a cooking, stirring viscometer with ramped temperature and variable shear capability optimized for testing the viscous properties of starch, grain, dairy products and other foods.

What units is dynamic viscosity measured in?

The dimensions of dynamic viscosity are force × time ÷ area. The unit of viscosity, accordingly, is newton-second per square metre, which is usually expressed as pascal-second in SI units.

Can I use strong bread flour instead of plain flour?

Can You Substitute Bread Flour and All Purpose Flour? The answer is yes! If you're wondering if you can use all purpose flour in place of bread flour or vice versa, you can! While the results may not be exactly the same, it will not ruin your baked goods entirely, and you'll still end up with a great result.

What is the difference between bread flour and strong flour?

The main difference between strong bread flour and other types of flour is its protein content. Strong bread flour is made from “hard” wheat varieties and has more protein, from 12 to 14 percent. This creates more rise and structural support in the dough, allowing the final product to lift and hold shape.