
The Farinograph Handbook
Advances in Technology, Science, and Applications
- 4th Edition - May 10, 2022
- Editors: Jayne E. Bock, Clyde Don
- Language: English
- Paperback ISBN:9 7 8 - 0 - 1 2 - 8 1 9 5 4 6 - 8
- eBook ISBN:9 7 8 - 0 - 1 2 - 8 1 9 5 7 1 - 0
The Farinograph Handbook: Advances in Technology, Science and Applications, Fourth Edition, highlights the instrument’s changes over the last three decades. This book outlines… Read more

The Farinograph Handbook: Advances in Technology, Science and Applications, Fourth Edition, highlights the instrument’s changes over the last three decades. This book outlines how different farinograph models work, how to properly run a standard test and interpret the results, and the standard and unconventional applications for the instrument. This fourth edition will familiarize readers with the farinograph instrument’s principles of operation and factors that affect its operation. This edition also contains new research on dough rheology, the use of results for process control in traditional bakery applications, and information on instrument maintenance and calibration.
This handbook is ideal for dough rheologists, cereal scientists, food (specifically, bread) scientists, millers, grain developers, academics, researchers and students.
- Acts as an authoritative source for information regarding the farinograph and its use
- Provides full coverage of the principles governing the instrument, its operation and application of results
- Contains a troubleshooting section which addresses common issues encountered with the instrument
- Covers information on potential sources of error and how to avoid or control them
- Equips the reader to determine when an instrument requires maintenance and/or repair
Farinograph users, dough rheologists, cereal scientists, food (specifically, bread) scientists, millers, grain developers, academics, researchers, and students
Part One: Instrument
1. The Farinograph
2. Principles of Farinograph operation and factors affecting performance
3. Understanding Farinograph torque curves
4. Dough rheology and the Farinograph
Part Two: Applications
6. Hard wheat products
7. Soft wheat products
8. Whole wheat products
9. Specialty products (durum and gluten-free products)
10. Using the Farinograph/Do-Corder/Plasticorder as a torque rheometer for difficult to measure biological materials
11. Advanced research applications
Part Three: Appendices
B: Calibration
C: Troubleshooting
D: Legacy information
- Edition: 4
- Published: May 10, 2022
- Language: English
JB
Jayne E. Bock
CD