How do you read Extensograph?
Extensibility (E) is indicated by the length of the curve. It is measured in millimeters or centimeters. R/E Ratio indicates the balance between dough strength (R) and the extent to which the dough can stretch before breaking (E). Area Under the Curve is a combination of resistance and extensibility.
What is a Farinograph used for?
The farinograph is a recording dough mixer that measures and records the torque developed by the action of the mixer blades on the dough during mixing. It is used to estimate the water absorption of flours, the relative mixing time, the stability to overmixing, and rheological properties of the dough during mixing.
What is Brabender Farinograph?
The Brabender Farinograph-TS is a compact, user-friendly measuring mixer designed to test the quality and processing characteristics of flour, dough and wheat. This instrument has a proven track record for efficient, reliable testing, making it a popular choice worldwide.
What is flour stability?
Stability – Stability is the point between arrival time and departure time and generally indicates the strength of a flour (how much gluten a flour has and how strong it is).
What is a Mixograph?
The mixograph is a dough testing equipment used to assess the baking quality of flours from soft, hard and durum wheat. It provides information on the mixing and absorption characteristics of flour.
What is the Italian term for pre ferment?
Biga
Biga and poolish are terms for pre-ferments used in Italian and French baking, respectively, for sponges made with domestic baker’s yeast. Poolish is a fairly wet sponge (typically made with a one-part-flour-to-one-part-water ratio by weight), while biga is usually drier.
What is farinograph quality number?
Farinograph quality number (FQN) is a conventional index introduced by BrabenderTM company. This rheological index, which is a resultant of all Farinogram indices, is used in wheat research studies. FQN gives the possibility for classification of wheat cultivars based on a single quality index.
What is MTI in flour?
MTI (mixing tolerance index) is the difference in Brabender Units from the top of the curve at peak time to the top of the curve five minutes after the peak is reached. A higher value means the flour breaks down faster after reaching full development.
How can you tell the strength of flour?
Flour Strength Index
- Flours between 90 and 160 W are considered “weak” flours.
- Flours between 160 and 250 W are medium-strength flours.
- Flours that are greater than 300 W are considered “strong” flours, due to their resistance to gluten deformation.
Is King Arthur flour good for bread?
Our bread flour is 12.7% protein – a full point higher than other national brands. It strengthens the rise, so your breads are lofty and perfectly textured every time. Use it for all your yeast baking, from bread (including bread machine loaves) to rolls to pizza.
Which instruments are known as recording dough mixers?
Recording dough Mixers: These instruments measure the power needed to mix dough and measure the resistance of dough to mixing blades. The important instruments in this category are farinograph and mixograph. ii. Load extension meters: This type of instrument measures extensibility and resistance to extension of dough.