How do you read a Mixograph?

How do you read a Mixograph?

The width of the mixogram and the angle of descent indicate the tolerance of the dough to overmixing. The wider the curve, the stronger the flour, and the more elastic and less extensible the dough will be. The steeper or the more pronounced the angle after peak, the less mixing tolerance.

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 the meaning of Mixograph?

: a graphic chart that provides supplementary baking data on dough mixes from various wheats.

What is the function of farinograph?

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 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).

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.

How do you use a farinograph?

Using this method:

1. 300 g of flour (14% moisture basis) are placed in the farinograph bowl.
2. Water is added from a burette.
3. To ensure that farinograms from different samples can be compared, the midpoint of the farinograph bandwidth at the maximum resistance is always centered on the 500-FU line.

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 water absorption in farinograph?

In general, a farinograph is used to determine the water absorption, but this method requires large amounts of wheat flour (300 g). When the water content is lower than optimal, the mixing time will increase. The bread volume is affected more by a water content that is too low than by one that is too high.

What is MTI in farinograph?

Mixing Tolerance Index (MTI) – MTI is found by taking the difference in BU between the peak time point (on the graph above 3 minutes, 30 seconds) and 5 minutes after peak time is reached. This is used by bakers to determine the amount that a dough will soften over a period of mixing.

What is the principle of amylograph?

The amylograph is designed to measure the viscosity of starch or flour suspension and its changes during heating. It is in principle a rotational viscometer with the rather complicated geometry of measuring space (ICC Standard 126/1).

How do I know the quality of Maida?

To test whether or not your maida is pure, add a few drops of hydrochloric acid to a small bowl of maida and water solution. Then dip a turmeric paper strip (easily available at the chemist); if the paper turns red, the maida contains chalk or boric powder.

How does the farinograph and the mixograph work?

Both the farinograph and the mixograph are torque measuring devices that provide empirical information about mixing properties of flour by recording resistance of dough to mixing. These instruments differ in their mixing action. In the farinograph there is a kneading type of mixing.

How is the farinograph used to test dough?

The mixograph involves a planetary rotation of vertical pins (lowered into the dough) attached to the mixing bowl. The farinograph gives information about mixing properties of flour by recording the resistance of the dough to mixing blades during prolonged mixing.

What are the curves on a farinograph mean?

These curves typically consist of an increase in resistance-to-extension (increase in curve height) to an identifiable peak followed by a decline that reflects a decrease in resistance-to-extension. As can be expected, the curves for strong and weak flours exhibit pronounced differences.

How is the curve height of mixograph determined?

In the mixograph, the curve height is allowed to vary. At optimum water, the curve height is generally related to the protein content of the sample. The optimum water absorption is determined by the curve shape as shown at the right. A curve with many wild swings before the peak is generally too dry and requires more water.