The Farinograph Handbook

Advances in Technology, Science, and Applications

4th Edition - May 7, 2022
Imprint: Woodhead Publ. & Cereals & Grains Assoc. Bookstore
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

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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.

Cover image
Title page
Table of Contents
Copyright
Dedication
Reference
Contributors
About the editors
Preface
Section A: Instrument
Chapter 1: The Farinograph: Its origins
Abstract
1.1: Introduction
1.2: Dough properties and baking quality
1.3: The wheat breeder's needs
1.4: Hooke, Newton, Hogarth and Dough
1.5: Hankóczy's Farinograph
1.6: The Valorigraph—Still in production and use
1.7: The Hankóczy-Brabender relationship
1.8: Ongoing development and expansion for Brabender
1.9: Ongoing development and adoption of the Farinograph
1.10: The transition from chart paper to computer screen
1.11: The Breeder's and Researcher's needs—Very small-scale analysis
1.12: Dough in the “real life” of the bakery
1.13: Beyond the recording of torque
1.14: Conclusion
References
Chapter 2: Principles of Farinograph operation and factors affecting performance
Abstract
2.1: What influences Farinograph results?
2.2: Communicating meaningful Farinograph results between millers and bakers
2.3: Putting it all together
Chapter 3: The Farinograph: Understanding Farinograph curves
Abstract
3.1: Flour composition basics and beyond
3.2: Assessing flour quality
3.3: What does the Farinograph measure?
3.4: How do we read the Farinograph torque curve?
3.5: Using Farinograph parameters to classify flours
3.6: The double-peak conundrum
3.7: Comparing different Farinograph methods
3.8: The bottom line
Chapter 4: Dough rheology and the Farinograph: The mechanism underlying dough development
Abstract
Acknowledgments
4.1: Dough rheological insights in the third edition
4.2: Dough development—The disaggregation of gel-protein
4.3: Developing dough—The interaction of glutenin aggregates
4.4: Dough physical properties—Glutenin polymer size or glutenin aggregates?
4.5: Conclusions
References
Section B: Applications
Chapter 5: The Farinograph as a tool for wheat-milling operations: Current and potential uses
Abstract
5.1: Introduction
5.2: Limitations of Farinograph testing in wheat milling operations
5.3: Summary
Chapter 6: Using the Farinograph in daily bakery operations
Abstract
6.1: Key elements of bread production
6.2: Dough consistency in bakery practice
6.3: Water absorption and recipe water level
6.4: Water absorption, recipe water level, and dough processing
6.5: Dough development and commercial dough mixing
6.6: Dough temperature
6.7: Alternate commercial uses for the Farinograph
6.8: Conclusion
References
Chapter 7: Using the Farinograph for soft wheat products
Abstract
7.1: Soft wheat and its uses
7.2: Cracker processing
7.3: Flour-quality requirements for crackers
7.4: Making the Farinograph method relevant to cracker applications
References
Chapter 8: Farinograph applications for whole wheat flour: Exploring the influence of circulating water temperature and mixing speed on dough mixing properties in the Farinograph
Abstract
References
Chapter 9: Use of the Farinograph for gluten-free grains
Abstract
Acknowledgment
9.1: Introduction
9.2: Use of the Farinograph for GF cereals
9.3: Pseudocereals
9.4: Pulses
9.5: Conclusions
References
Chapter 10: Using the Farinograph and other Brabender torque rheometers to measure the rheological properties of complex biological materials
Abstract
10.1: Introduction
10.2: Equipment
10.3: Procedure
10.4: Representative results from high solids biomass research
10.5: Conclusions
Appendices
References
Chapter 11: Advanced research applications
Abstract
11.1: Gluten and gluten subfraction contributions in dough development during mixing
11.2: Visualization of gluten proteins during dough mixing/development
11.3: Visualization of gliadin during dough mixing using fluorescent nanoparticles
11.4: Current research in visualization of gluten subfractions during dough mixing
11.5: Distribution of extension rate and shear rate and prediction of maximum stable bubble size inside the C.W. Brabender Farinograph
References
Appendix A: Bowl cleaning and maintenance
Cleaning
Maintenance
Appendix B: Troubleshooting
Appendix C: Legacy information
I: Prefaces to Prior Editions
II: The farinograph
III: Theoretical aspects of the farinograph
IV: AACC Physical Testing Methods Committee farinograph collaborative study
V: Farinograph procedures of the AACC, ICC, and RACI
Literature Cited
VI Selected references concerning the farinograph that have appeared in cereal chemistry and cereal foods world
Index

Jayne E. Bock

Jayne Bock is the Technical Director at the Wheat Marketing Center and an adjunct professor at Oregon State University. She previously served as the Global Technical Leader of the Food Division for C.W. Brabender Instruments, Inc., and an adjunct professor at the University of Guelph. Her expertise is in grain and flour quality, baking science, gluten structure-function, and the influence of bran on product structure and quality in whole grain products. She works extensively with wheat breeders, agronomists, growers, millers, and food processors at the interface of academia and industry to find solutions for emerging quality issues in the global milling and baking industries. Jayne earned her B.Sc. and M.Sc. degrees from Kansas State University and her Ph.D. from the University of Wisconsin-Madison.

Affiliations and expertise

Technical Director at the Wheat Marketing Center, Portland, OR, USA

Clyde Don

Clyde Don studied chemical engineering in The Hague/Delft (BSc degree) and chemistry at the University of Amsterdam (MSc degree). He obtained his PhD degree in food chemistry from Wageningen University. He has worked in applied research and technology (e.g., TNO) and analytical service labs in various leadership functions. As an active member of AACCI he has chaired scientific initiatives and divisions, co-chaired courses, conducted workshops, and led technical committees and working groups. For IFT he is the co-founder and leadership team member of the IFT Protein Division (2015). Clyde is also currently a member of the AOAC Expert Review Panel on gluten methods. Since 2009 he has been the managing director of Clyde Don Consultancy FoodPhysica and, since 2016, director of the FoodPhysica R&D Laboratory, providing consulting and contract R&D services in sustainable food science and technology, bio-based products, processing and interactions, food machinery and NPD, protein functionality and applications, analytical chemistry, and food safety and quality.

Affiliations and expertise

Managing Director of the FoodPhysica R&D Laboratory, The Netherlands

Life Sciences

Physical Sciences & Engineering

Social Sciences & Humanities

Health