Flour Quality What is Flour Quality? Flour quality encompasses all measurable or quantifiable parameters that are related to wheat or any cereal flour used to produce baked goods, snacks and many other products. In the baking industry, flour quality is evaluated on a daily basis, both at laboratory and production line level. [...]
Viscometer Also known as a viscosimeter What is a Viscometer? A viscometer is an instrument that measures the viscosity of liquid, semi-solid and even solid food products. Viscometers are important components of quality assurance laboratories as they are used to obtain information about the flow behavior (rheology) of materials due to changes in [...]
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 [...]
Dough rheology is affected by water absorption as seen in this Farinograph. Rheology What is Rheology? Rheology is the study of how liquid, solid or semi-solid materials deform or flow, when a force or stress is applied to them. The study of rheology involves stress and strain measurement. Strain is [...]
