Brabender Farinograph measures flours characteristics and attributes in the kneading process. The farinogram makes possible to detect main variables´ deviation on time, allowing for their correction. The most important of these variables is stability (in minutes), a measures that indicates the fermentation tolerance of flours when they are dampened and kneaded.
By applying this method, we can not only determine the water absorption of flours (in ml. per 100 gr.) and the mixing behavior of dough made from them, but also the resistance of dough to extension or torque (in Farinograph units) and the extent to which it can be stretched when constantly kneaded at a specified fixed speed in the Farinograph.
Once measured the stretching and elastic properties of dough, we can set the necessary changes in order to obtain flours that cope with predetermined specifications.
