Farinograph Analysis: Measurement of Dough Quality and Water Holding Capacity
What is the Purpose of Farinograph Analysis?
What is Farinograph Analysis?
Farinograph is a device that measures the water-lifting capacity of flour, the resistance and stability of dough during kneading. The device graphically analyzes the dough's development time during kneading, its maximum stability point and how much resistance it shows at the end of kneading.
This test is used both in quality control processes and in the development of flour formulations. Farinograph analysis is particularly important for assessing the physical performance of flour used in industrial scale bakery production.
Parameters Measured in Farinograph Analysis
The graph (farinogram) obtained during farinograph analysis provides several key parameters for assessing the properties of flour and dough:
- Water Lifting Capacity
- It refers to the amount of water required for flour to form dough of a certain consistency (expressed in %).
- The water-lifting capacity depends on the protein content and quality of the flour.
- High-quality flours generally hold more water.
- Dough Development Time
- It refers to the time it takes for the dough to reach maximum elasticity.
- The development time indicates how fast the gluten structure of the dough is formed.
- Dough Stability Time
- It refers to the time the dough can remain at maximum elasticity.
- Stability time represents the durability and gluten quality of flour during kneading.
- Kneading Tolerance Index
- Measures how long it takes for the dough to deteriorate after stability.
- Gives information about the dough's durability and workability.
- Energy Value
- Determined by measuring the area under the farinogram curve.
- Shows how much energy the dough requires during kneading.
Application Areas of Farinograph Analysis
Farinograph analysis is used in a wide range of bakery production:
- Bread Production
- Determines whether the bread dough has the desired properties during kneading, fermentation and baking.
- Biscuit and Cake Production
- Suitable for testing doughs with lower elasticity and higher elongation capacity.
- Pizza Dough and Pastry Products
- It is used for the development of elastic doughs that can withstand long kneading times.
- New Product Development
- It is used to test the properties of new flour blends or alternative cereal-based products.
Nano-lab Laboratories Group continues to provide services within the scope of Farinograph Analysis. We also provide services in Extensograph Analysis.
Contact us for more information.
You can follow us on LinkedIn for up-to-date news and posts about our services.
Follow our Instagram account to be informed about our latest blog posts.