A farinograph is a tool of baking equipment that records and measures the resistance of dough to

mixing, providing details about the dough's characteristics and flour quality. It helps determine factors
including water absorption, dough formation time, and stability. The results, known as a farinogram, are
then used to determine if flour is suitable for a particular baking use.

The flour's quality attributes are displayed by the Farinogram. The following parameters are covered:

Water Absorption (WA): The dough yield increases with the amount of water that flour can absorb. It is
essential for the flour's intended use.

Dough Stability (S): The dough's ability to withstand fermentation and kneading increases with its
stability.

FarinoGraph Quality Number: It can be used to sum up flour's qualities in a single figure.

The period of time from the beginning of water addition until the maximum consistency is attained is
known as the Dough Development Time (DDT).

Twelve minutes after the dough reaches its maximum consistency, the Degree of Softening (DS) is
calculated.

How does it operate?

Farinographs track and quantify a flour/water dough's resistance to deformation over time, at a
particular speed (rpm), and at a particular temperature in opposition to the mixing action of blades.
Motor torque, measured in dimensionless units called Farinograph or Brabender Units (FU or BU), is
how dough resistance is quantified. The dough is formed and further broken down throughout the test.
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"Consistency" has historically been used to describe resistance. The amount of water added (i.e.,
percentage absorption) is changed to bring the dough's maximum consistency down to a set value (500
FU). In tests of dough rheology, this parameter is crucial.
The viscosity changes of a starch or flour suspension in water as it is heated, held, and cooled are
measured and recorded by an amylograph, which offers information on enzyme activity and starch
gelatinization.

• Function: The amylograph measures the resistance to stirring as a flour and water slurry heats, holds,
and cools in order to replicate the baking process.

• Purpose: It helps establish a flour's quality and suitability for baking by evaluating its starch
characteristics, enzyme activity, and baking behavior.

• Measured Key Parameters:

The temperature at which starch granules start to inflate and absorb water is known as the
"gelatinization temperature."
The maximum viscosity attained during heating is known as the peak viscosity.

• Peak viscosity temperature: The temperature at which viscosity reaches its maximum. •
Viscosity curve: The curve's form tells us about the flour's starch content and gelatinization
characteristics.

• Applications: • Enzyme activity: Measuring the amount and activity of the starch-digesting enzyme α
amylase.
Identifying flour from sprouted grains, which may have increased α-amylase activity, is known as
sprouting.

• Starch quality: Assessing the characteristics and quality of the starch in flour. • Baking behavior:
Forecasting a flour's behavior during baking, taking into account variables like dough consistency and
gas retention.

Organizations such as ICC (ICC 126/1), AACC (AACC 22-10.01), and ISO (ISO 7973:1992) have
standardized the amylograph method.

• Examples of Amylograph Uses :

• Wheat flour: Evaluating wheat flour quality for bread production.
• Rye flour: Assessing the qualities of rye flour, which may differ from wheat flour in terms of starch and
enzymes.

Working of Amylograph:
A mixture of flour and water is prepared into a slurry. The slurry is heated in the amylograph at a
controlled rate, typically 1.5°C per minute, simulating the baking process.

As the temperature increases, the starch granules swell and the slurry's viscosity increases. The
amylograph measures the resistance to stirring as the viscosity changes.

After holding at a peak temperature, the slurry can be cooled, and the amylograph measures the
viscosity changes during cooling as well.

The amylograph records the resistance to stirring as a viscosity curve (amylogram), which shows the
gelatinization behavior of the flour.

The amylogram is analyzed to determine parameters like peak viscosity, gelatinization temperature,
and the overall starch properties of the flour.
The Glutomatic system is a method used to determine the quantity and quality of gluten in wheat and
flour, without the need to produce flour first. This system is the global standard for gluten analysis,
offering a way to measure wet and dry gluten content, water binding capacity, and gluten strength via
the Gluten Index.

What the Glutomatic System Does:

Measures Gluten:

It determines the quantity and quality of gluten, which is a protein complex crucial for the texture and
characteristics of baked goods and pasta.

Eliminates Flour Extraction:

Unlike traditional methods, the Glutomatic system can measure gluten characteristics directly from
whole wheat meal or flour, saving time and resources.

Determines Key Parameters:

It measures wet gluten content, dry gluten content, water binding capacity, and gluten strength
through the Gluten Index.

How the System Works:

Sample Preparation: A sample of wheat meal or flour is placed in the Glutomatic chamber.
Dough Formation: A salt solution is added, and the sample is mixed to form a dough.

Gluten Washing: The dough is then washed to separate the gluten from the starch and other
components.

Gluten Index Determination: The wet gluten is centrifuged, and the percentage remaining on a sieve is
determined, reflecting the gluten strength.

Dry Gluten Content: The wet gluten is dried to determine the dry gluten

content. Applications:

Grain Trading:

Helps classify wheat based on gluten characteristics, ensuring the quality of incoming materials.

Flour Milling:

Enables millers to optimize flour quality for various applications, says HTDS.

Breeding:

Facilitates the selection of wheat varieties with desirable gluten properties.

Baking and Pasta Production:

Allows bakers and pasta makers to ensure consistent quality by matching flour to specific product
requirements.
Benefits:

Speed and Efficiency: Provides rapid and accurate gluten analysis compared to traditional methods.

Cost-Effective: Avoids the need for flour milling, saving time and resources.

Global Standard: The Glutomatic system is widely recognized and used for gluten analysis.

A mixograph is a lab instrument used in the baking industry and research to assess flour quality by
measuring its dough mixing properties and water absorption. It helps determine the optimal water
absorption, mixing time, and other characteristics of wheat flour.

Here's a more detailed explanation:

Purpose:

Mixographs help determine the ideal water absorption for flour, the amount of time it takes to fully
mix, and the overall quality of the flour for baking.

How it works:

A mixograph incorporates flour and water into a bowl, and a set of pins mix the dough. A platform
attached to the bowl moves as the dough develops, and this movement is recorded on a graph.

Analyzing the results:

The resulting mixogram (the graph) is analyzed to understand the flour's mixing behavior and its
suitability for different types of baking.

Applications:

Mixographs are used by millers, bakers, and researchers to improve flour quality, develop new
recipes, and assess wheat varieties for breeding programs.

Types:

Mixographs come in different sizes, including 10g and 35g models, and are available as mechanical or
electronic recording devices, according to USDA ARS.

A protein analyzer is a device used to determine the protein content in a sample, like flour. It works by
measuring the nitrogen content, which is a key component of proteins, and then calculating the protein
percentage. In flour analysis, protein analyzers are crucial for determining protein levels, which can
impact dough behavior and the final baking quality.

How Protein Analyzers Work in Flour Analysis:

Sample Preparation:

A small sample of flour is prepared, often by grinding it to a fine powder.

Combustion:

The sample is combusted in a high-temperature environment, typically around 952°C (1,746°F).

Nitrogen Measurement:

The amount of nitrogen gas released during combustion is measured using a detector.
Protein Calculation:

The nitrogen content is then converted to a percentage of protein in the flour sample, often
expressed on a 12% or 14% moisture basis.

Methods:

Various methods are used, including Kjeldahl, combustion, and near-infrared spectroscopy (NIR).

Applications:

Protein analysis in flour helps determine quality, predict dough behavior, and ensure compliance with
industry standards.