AACC International Approved Methods

Physical Dough Tests

AACCI Method 54-22.01
Rheological Behavior of Flour by Farinograph: Constant Dough Weight Procedure

VIEW METHOD

Objective
The Farinograph measures and records the resistance of dough to mixing. It is used to evaluate absorption of flours and to determine stability and other characteristics of doughs during mixing. Two different methods are in common use: the constant dough weight procedure, described herein, and the constant flour weight procedure (Method 54-21.02). Since the two procedures may not yield identical results, the method employed must be specified when absorption and other farinogram values are reported.