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  4. 115/1 Method for using the Brabender Farinograph

115/1 Method for using the Brabender Farinograph

Methods Type: Generic Methods
Key data
Number: 115/1
Analyte: Brabender Farinograph
Matrix: Wheat
Year of Approval: 1972
Year of Last Revision: 1992
Scope: This standard specifies a method, using the Brabender Farinograph, for the determination of the water absorption of flours and the mixing behaviour of doughs made from them. The method is applicable to flour and meal from wheat (Triticum aestivum L.). In this standard the word "flour" also means "meal".

References

  • ICC-Standard No. 130, Sampling of milling products (semolina, flours, agglomerated flours, and by-products); 1980.
  • ICC-Standard No. 110/1, Determination of the moisture content of cereals and cereal products (Practical method); 1976.
  • ICC-Standard No. 114/1, Method for using the Brabender Extensograph; 1991.
  • ISO 3696, Water for analytical laboratory use - Specification and test methods, 1987 4.

Definitions

For the purposes of this standard, the following definitions apply:

  • Consistency
    The consistency is the resistance, measured as torque, expressed in arbitrary units (Farinograph Units, FU), of a dough being mixed in the Farinograph at a specified constant speed.
  • Farinograph water absorption
    The farinograph water absorption is the volume of water, expressed in ml per 100 g of flour at 14.0 % moisture content, required to produce a dough with a maximum consistency of 500 FU, under the operating conditions specified in this standard.
    NOTE: This standard specifies the farinograph water absorption. The ICC Standard No. 114/1 specifies the extensograph water absorption, the definition of which differs from that of the farinograph water absorption.

 

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