Farinograph device measures special features of flour and its main use is to measure viscosity of a mixture of flour and water.
the following can be determined using farinograph result:
Water absorption
viscosity of dough containing the maximum ratio of water to gluten
Maximum mixing time to achieve gluten water absorption
Stability of dough under the mix
Gluten resistance of dough under the mix
Flour and bread specialists also use the Farinograph device to be able to obtain the properties of flour; by device to be able to obtain the properties of flour;by this device necessary changes in the flour-making process and the preparation of flour for different baked goods are determined. Also this device is used to prepare dough for extensograph test. Farinograph device of Azmalian Flour Engineering Company, using artificial intelligence is able to determine the quality of hardness and type of wheat to produce different flours and determine characteristics such as water absorption,processing time, stability and degree of softening of the dough.
