Application Note

Application Note: More Possibilities With The World-Standard Farinograph

Source: C.W. Brabender Instruments, Inc.
Cereals and bread based food systems consist of protein and starch, as well as water. The information and data gathered concerning function, functionality and interaction ability of these three components during mixing, ripening, heating (baking) and storage of the final product are vital in determining the base for constant product quality. Through the use of a Farinograph®, and following the protocol of AACC/ICC methods, information about the mixing stage of bread making water uptake, protein strength, and kneading performance can be obtained.
access the Application Note!

Get unlimited access to:

Trend and Thought Leadership Articles
Case Studies & White Papers
Extensive Product Database
Members-Only Premium Content
Welcome Back! Please Log In to Continue. X

Enter your credentials below to log in. Not yet a member of Bioprocess Online? Subscribe today.

Subscribe to Bioprocess Online X

Please enter your email address and create a password to access the full content, Or log in to your account to continue.

or

Subscribe to Bioprocess Online