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AACC International Approved Methods - AACC Method 54-21.02. Rheological Behavior of Flour by Farinograph: Constant Flour Weight Procedure

AACC International Approved Methods

Physical Dough Tests

AACCI Method 54-21.02
Rheological Behavior of Flour by Farinograph: Constant Flour Weight Procedure

VIEW METHOD

Objective
The Farinograph measures and records the resistance of dough to mixing. It is used to evaluate the absorption of flours and to determine stability and other characteristics of doughs during mixing. Two different procedures are in common use: the constant flour weight procedure, described herein, and the constant dough weight procedure (Method 54-22.01). Since the two procedures may not yield identical results, the method employed must be specified when absorption and other farinogram values are reported.