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The Farinograph Handbook

Advances in Technology, Science,

and Applications

FOURTH EDITION

Jayne E. Bock
Wheat Marketing Center, Portland, OR, United States

Clyde Don
FoodPhysica Laboratory, Malden, The Netherlands
Table of Contents

Cover image

Title page

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
Copyright
Woodhead Publishing is an imprint of Elsevier
50 Hampshire Street, 5th Floor, Cambridge, MA 02139, United States
The Boulevard, Langford Lane, Kidlington, OX5 1GB, United
Kingdom

Copyright © 2022 Cereals & Grains Association. Published by

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This book and the individual contributions contained in it are

protected under copyright by the Publisher (other than as may be
noted herein).

Notices
Knowledge and best practice in this field are constantly changing.
As new research and experience broaden our understanding,
changes in research methods, professional practices, or medical
treatment may become necessary.
Practitioners and researchers must always rely on their own
experience and knowledge in evaluating and using any
information, methods, compounds, or experiments described
herein. In using such information or methods they should be
mindful of their own safety and the safety of others, including
parties for whom they have a professional responsibility.

To the fullest extent of the law, neither the Publisher nor the
authors, contributors, or editors, assume any liability for any injury
and/or damage to persons or property as a matter of products
liability, negligence or otherwise, or from any use or operation of
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ISBN: 978-0-12-819546-8 (print)

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Publisher: Nikki Levy

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Typeset by STRAIVE, India

Dedication

This handbook is respectfully dedicated to Carl Wilhelm Brabender, who

once stated (Brabender, 1965), “I have devoted the last 40 years to the
design and application engineering of physical and rheological test methods,
and I intend to do so for the rest of my life.” No one can ever say that he did
not remain faithful to this statement. He became a member of the AACC in
1931 and was made an Honorary Member in 1965. The Cal Wilhelm
Brabender Award was established in his honor to encourage research in
applied milling and baking rheology.

Will became acquainted with the flour milling industry by designing and
introducing an electrical high-voltage arc bleacher producing N2O4 for
flour bleaching. He had been trained as an electrical engineer and physicist.
In 1929 he met Professor Jeno von Hankóczy, who had developed a disk-
type dough-testing machine and an apparatus to determine water
absorption. From this meeting developed a lifelong friendship and mutual
interest in measuring elastic and plastic properties of doughs.

In about 1927, Hankóczy observed in a bakery a motor-driven dough mixer

to which an ammeter was attached; he noted that the greater the ammeter
reading, the higher the consistency of the dough. This observation led to the
design of the first forerunner of the Farinograph. Hankóczy realized that the
basic problem with the design of instruments that followed was due to small
differences in power consumption in mixing different doughs, compared
with the energy required to drive the whole instrument.

Then, in Will’s own words (Brabender, 1965), “In 1929 and 1930 I made
many trips from my native Germany to Budapest, spending a total of more
 than six months with my friend Hankóczy ‘learning the ropes’ of wheat
breeding, experimental milling and baking tests. Hankóczy taught me
nearly 30 years of his own experience and that of his teachers, especially
Kosutany. I knew then that the next goal was to design the most accurate
dynamometer for measuring the torque of a little dough mixer, but still no
one spoke of temperature control or of recording the results on a strip chart.
– Within five months I went back to Budapest with the first prototype of
this instrument. – This design already showed basic elements of the present
day farinograph. – Development then went step by step. The first discovery
was that water absorption as strength measurement was not reliable. There
were too many exceptions. – A little recording drum from a thermograph
was attached to the farinograph. – The chart we obtained on this drum was,
more or less, today’s farinogram. We learned very soon that the time to peak
was in line with the dough mixing requirements of a certain flour, and the
weakening characteristics of the curve beyond the peak was an indication of
general strength. In addition, the machine would produce the water
absorption figure. It was an immediate success all over Europe.”

“The next disappointment came when this machine was introduced in

1930–1931 in the United States. Again it produced very confusing results.
Sometimes it would duplicate well, sometimes not at all. – We found that
the general strength of wheat flours in the United States was several times
that of European wheat, and the heat produced during mixing would, of
course, change the rheological properties of the dough and introduce a
strongly disturbing factor into the whole measurement. – I went back to
Europe and redesigned the machine for close temperature control, resulting
in the present jacketed mixer and jacketed damper and the circulating
pressure thermostat. At the same time, the rather primitive thermograph
drum recorder was replaced by a larger 7-inch strip chart recorder which
has been standard on farinographs for the last 35 years. – From then on, the
Farinograph was introduced quickly all over the world.”

The impact and influence of Cal Wilhelm Brabender on the milling and
other industries by the introduction of the Farinograph, as well as many
other testing instruments, will never be forgotten.
Will Brabender will remain fresh in the memory of cereal chemists for his
many contributions to the advancement of cereal science.

Reference
Brabender, 1965 Brabender C.W. Physical dough testing—past,
present, and future. Cereal Sci. Today. 1965;10:291–304.
Discovering Diverse Content Through
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lähti, painui metsään ja tuli Kulhian aukealle. Niin, aivan oikein,
tässähän jo onkin Kulhian puistokuja, — pidättäkääpäs hiukan."

Siinä häämöittää todellakin puiston keskeltä Kulhia, jykevänä,

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Kautisten ja Kulhian kartanoita. Ja ajoneuvot lähtevät hiljalleen
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"Sellaista se nyt oli", sanoo hän naiselle. "Mitäs siitä pidit?"

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"Emme. Se on jäänyt syrjään, ja luulen, että olemme jonkun

verran eksyksissä. Mutta me löydämme kyllä oikean tien."
 Mitäs enää Kauhajärvestä, sinne päättyi Kulhian patruunan
elämäntie, jota vastaan kenelläkään ei ollut mitään muistuttamista.
Ja matkaajat löytävät kyllä oikean tien, kapeahan se on ja hankala
ajaa, mutta se vie kuitenkin kiertoteitä sinne, mistä on lähdettykin.
Hyvästi vain, Kulhia ja Kautinen.

*****

Sillä Kulhian historiassa on alkanut uusi vaihe. Se uusi isäntä, jota

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itsensä koputtelemassa emäntäpiian kamarin ovea.

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"Pitääkö minun hänet naida?" kyseli siis Kulhian isäntä itseltään

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kokonaan.

Se oli kuitenkin ennenaikaista. Sillä eräänä marraskuun aamuna

tuo emäntäpiika itse kahvia ja suu on merkillisessä hymyssä.
 "Kyllä sitä nyt on lähdettävä pappilaan", sanoo hän, "ettei tule
rötöksiä".

Isännän katse synkistyy hiukan ja joku kieltävä sana pyörähtää

hänen huulillaan, mutta sittenkin hän juo rauhallisesti kahvinsa
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"Rötöksiä!" toistaa hän. "Ettäkö sinusta tulisi Kulhian emäntä."

"Mikä tahansa. Ainakin sinun akkasi."

Isäntää karmaisee. Että pitikin silloin yhtenä yönä niin ryskätä ja

pauhata. Saakeli! Rahallahan tästä pääsisi, se olisi vähän
herrallistakin. Sanoisivat vain, että hairahtuihan se Kulhian herra,
mutta rahalla se suori, — ei muuten olisi passannutkaan. Hän aikoo
jo sanoa sen, mutta samalla hänen mieleensä tulee muuta, se,
millainen tämä naisihminen oikeastaan on ja ettei se, kun kaikki
ympäri käy, ole huonompi kuin muutkaan. Ja hän virkkaa vain
lyhyesti:

"Mene sitten muuttamaan parempia, niin lähdemme tästä sinne jo

ennen päivällistä."

*****

Siinä oli Kulhian kartanon uusi vaihe, joka ensin herätti puheita,
mutta joka lopultakin, hiljaa ja varmasti syöpyi ihmisten tajuntaan.
Uusi aika, uudet meiningit. Ja mikäli tarina Kulhian tyttärestä ja
Kautisten pojasta unohtuu, sikäli kasvaa tarina Kulhian uudesta
isännästä ja emännästä, jotka, niinkuin heistä varmaankin kerran
kirjoitetaan "työllä ja vaivalla olivat saavuttaneet yleisen
kunnioituksen ja varman taloudellisen aseman".
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