Farinograph Method for Flour

A farinograph device is used to determine the performance of dough obtained from wheat flour. Farinograph measures the resistance of the dough obtained from flour and water to deformation, that is, the torque developed by the movement of the mixer blades on the dough.

Farinograph analysis is carried out purpose:
- Determination of water absorption of flour
- Determination of relative mixing time
- Estimation of stability against excessive mixing
- Determination of rheological properties of dough

Factors that may affect farinograph results:

Factors affecting the Water Absorption of Flour: Amount of starch damage, presence of gluten-forming proteins, amount of arabinoxylan / hemicellulose, presence / absence of cellulosic fiber (bran), grain size distribution of flour
Factors affecting development time: Chemical structure of glutenins, grain size distribution of flour, amount of arabinoxylan / hemicellulose
Factors affecting stability: Chemical structure of glutenins, presence / absence of cellulosic fiber (bran)
Factors affecting the Mixing Tolerance Index:Chemical structure of glutenins