Farinograph
What is a Farinograph?
The farinograph is a tool to assess baking qualities and performance of wheat flour doughs. It records the resistance to deformation, or the consistency of dough mixed from flour and water.
To millers and bakers, farinographs are essential for:
- Adjusting dough mixing parameters: absorption, time, pre-hydration ratio
- Studying the effect of flour improvers dough handling properties
- Establishing quality control measures to properly handle wheat crop changeovers
- Preparing wheat and flour blends to comply with flour specifications
Origin
The invention of the farinograph dates back to 1928 when Carl Brabender of Germany established a method for measuring the baking qualities of bread flour.
How does it work?
Farinographs measure and record the resistance to deformation of a flour/water dough against the mixing action of blades over time and at a specific speed (rpm) and temperature. Dough resistance is expressed as motor torque, in dimensionless units known as Farinograph or Brabender Units (FU or BU). During the test, the dough is developed and further broken down.1,2
Resistance has traditionally been known as “consistency.” The maximum consistency of the dough is adjusted to a fixed value (500 FU) by altering the quantity of water added (i.e. % absorption). This is a key measurement in dough rheology testing.
AACC International Method 54-21
Using this method:
- 300 g of flour (14% moisture basis) are placed in the farinograph bowl.
- Water is added from a burette.
- To ensure that farinograms from different samples can be compared, the midpoint of the farinograph bandwidth at the maximum resistance is always centered on the 500-FU line. This is accomplished by adjusting the amount of flour and water used.1,2
- The Farinograph records dough behavior under identical test conditions in which the mixing bowl is kept at constant temperature. Dough resistance against constant mechanical shear is recorded on a chart in the form of a torque-time curve.
Farinograph parameters
1. Water absorption (%)
The amount of water added to balance the farinograph curve on the 500-FU line, expressed as a percentage of the flour (14% mb). This parameter is useful in adjusting the water relationships in commercial doughs when flour changes.
2. Dough development time / mixing time or peak time
Provides the time (in minutes) between the origin (time zero) of the curve and its maximum (peak). It is used to make adjustments during mixing in commercial processes when the flour mixing requirements change. Stronger flours with higher protein content have a longer development time than weaker flours with equivalent particle size distribution.
3. Stability
Difference in minutes between the arrival time (the time at which the top of the curve reaches the 500-FU line) and departure time (the time at which the top of the curve falls below the 500-BU line). It is a measurement of how well a flour resists overmixing. Stronger flours are usually more stable than weaker ones from the same wheat class.
4. Mixing Tolerance Index (MTI)
Measured as the difference in Brabender units between the top of the curve at the optimum and the point on the curve 5 min later. The MTI indicates how fast the gluten structure breaks down after reaching its full development. Lower MTI values correspond to stronger flours, typically used in the production of high specific volume bread.
Application
Factors that affect farinograph parameters:
Water absorption |
|
Development time |
|
Stability |
|
Mixing Tolerance Index |
|
Farinograph parameters for selected flours*
Straight-grade (75% extraction) | Patent (60% extraction) | |
Water absorption (%) | 63.5 | 64.3 |
Development time (min) | 8.3 | 9.5 |
Stability (min) | 18.0 | 23.0 |
Mixing Tolerance Index (FU) | 28 | 20 |
Flour yield (%) | 75 | 60 |
Protein content (%) | 13.0 | 12.5 |
Ash (%) | 0.50 | 0.35 |
* In this example all flours come from the same wheat class (hard)
Using the farinograph for artisan bread production
References
- Posner, E.S., and Hibbs, A.N. “The Flour Mill Laboratory.” Wheat Flour Milling, 2nd printing, American Association of Cereal Chemists, Inc., 2011, pp. 47–99.
- AACC International. Approved Methods of Analysis, 11th Ed. Method 54-21. Farinograph Method for Flour. Final approval November 8, 1995; Reapproval November 3, 1999. Cereals & Grains Association, St. Paul, MN, U.S.A.
Where can I find information comparing farinograph results of different flours? It’s hard to determine what are “good” and “bad” results without being able to make a comparison. I have just tested a flour with an FQN of 103, but I have no idea how to use that information, for example. Love the site, thanks!
Hi Joe, that’s a great question! If you post it on our Baking Industry Professionals group, our team and community can help with an answer.
Good moorning i have got 2 questions below so that i hope you can help me..
1-How can I compar a result between farinograph and Alveograph?
2-How can I classify if the flour is good for Spaguett or Biscoit, or Bread?
Hello Leonel, great question. We answer it in this video: https://www.youtube.com/watch?v=QyA1J74wK5Q
hi, my name is Mumtaz, i am working in a hamburger bun making facility, i am having problem with the quality of flour, can you please guide me to improve the quality of flour, below are the specification of the flour i am using
Water Absorption 57.7 %
Development time 1.5 min
Stability time 2.45 min
Weakening (FU) 66.00 UF
Cmax (FU) 508.18 UF
Hi Mumtaz, great question. If you post your question in the BAKERpedia Baking Industry Professionals group, our team and community can share some suggestions. Also, check out our free resources on flour quality here.
You can ask for higher gluten content of flour with higher water absorption and longer stability time . Ask the flour milling to provide you with good extensibility flour for burger bun
Hi, I want to know about the appropriate flour for flat bread such as pita.
Please tell me about proper farinograph parameteres for these breads.
Thanks.
Hi Alisaliii, great question! If you post your question in the BAKERpedia Baking Industry Professionals group, our team and community can share some suggestions.
Hi Mumtaz, I work for a flour milling company and usually the best direction is to work directly with your supplier’s Technical Service dept to go through any quality or performance issues. They’re usually the most knowledgeable with what you’re trying to achieve and how to work with you to get to that point!
I am looking for more information about deciding if you have a second peak or not on your graph. Mostly work with weak flour but sometimes it kinda flattens out almost looking like a second peak.
Hi Tanner, good question! If you post in BAKERpedia’s Baking Industry Professionals Facebook Group, our team and community can offer advice.
Hi we have the old one of farinograph in our factory and we don’t have the reference for the weight of flour should we use . do you have any information about the relationship between the weight of flour and the moisture of flour?
Hi Raya, good question! If you post in BAKERpedia’s Baking Industry Professionals Facebook Group, our team and community can offer advice.
Hi, using the water absorption result from farinograph, how do I convert the result to actual water added during baking?
Hi Micon, good question! If you post in BAKERpedia’s Baking Industry Professionals Facebook Group, our team and community can offer advice.