Farinograph
Farinograph
Measures specific properties of flour
In baking, a farinograph measures specific properties of flour. It was first developed and launched in 1928.[1] 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.[2]
A baker can formulate end products by using the farinograph's results to determine the following:[citation needed]
- Water absorption
- Dough viscosity, including peak water to gluten ratio prior to gluten breakdown
- Peak mixing time to arrive at desired water/gluten ratio
- The stability of flour under mixing
- The tolerance of a flour's gluten