What is the purpose of farinograph?

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.

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.

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 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 is measured in Alveograph?

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

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 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.

What is Brabender farinograph?

The farinograph is a tool used for measuring the shear and viscosity of a mixture of flour and water. The primary units of the farinograph are Brabender Units, an arbitrary unit of measuring the viscosity of a fluid.

What is a Mixograph?

The mixograph is a dough testing equipment used to assess the baking quality of flours from soft, hard and durum wheat. It provides information on the mixing and absorption characteristics of flour.

What is wet gluten?

Wet gluten content is determined by washing the dough obtained from flour or wheat meal, with water or other solution (e.g. NaCl solution), in certain conditions, to remove the starch and other soluble compounds of the sample (Mis, 2000). The rubbery mass that remains after washing is the wet gluten.

What is difference between dry and wet gluten?

The difference between the weights of total wet gluten and total dry gluten is calculated, which gives the water bound in the wet gluten, referred to as water-binding capacity. Total wet gluten and total dry gluten contents are expressed as percentages of the sample.

How do you check the quality of gluten?

To determine whether gluten is starch-free, squeeze the gluten mass and let 1 or 2 drops fall into a beaker containing clear water. If starch is still present, it will make the water cloudy. When the gluten mass is finally clean, press it between the hands and roll into a ball.

How do you control the strength of gluten?

Gluten doesn’t even exist until flour becomes wet. Water is what coaxes the two wheat proteins glutenin and gliadin to combine and form gluten. So by adding or withholding water from dough or batter, you can encourage or deter gluten’s development. When you want to maximize gluten, a moderate amount of water is ideal.

What is the difference between wet gluten and dry gluten?

How do you maximize gluten formation?

What is overdeveloped gluten?

Overworked dough can happen when using a stand mixer. Dough will feel “tight” and tough, as the gluten molecules have become damaged, meaning that it won’t stretch, only break, when you try to pull or roll it. Underworked dough on the other hand, won’t form a ball shape easily.

What happens when gluten is overdeveloped?

Signs of Over Kneading The dough will likely rip easily rather than stretch when pulled. These are all indicators that the dough has developed too much gluten, causing the dough to be overly firm. When the gluten has been over developed due to too much kneading, it will be tight and have almost no give.

What happens if you over mix gluten?

The second problem revolves around gluten development: Mixing flour with liquids activates the gluten proteins that give baked goods their structure. Over-mixing, therefore, can lead to cookies, cakes, muffins, pancakes, and breads that are tough, gummy, or unpleasantly chewy.