Farinogram

A farinogram is the plot produced by a farinograph, an instrument used to measure dough rheology during mixing. The farinograph records dough resistance to mixing as a function of time, providing a graphical representation of how dough behaves under standardized kneading at controlled temperature. The curve is typically shown in Brabender Units (BU) and used to assess flour quality and dough properties.

During testing, a measured amount of flour is mixed with water at a specified temperature and mixing speed until a standard consistency is reached, often defined as a reference BU value (such as 500 BU). The farinograph continuously records resistance, producing a curve that reflects the dough’s development and subsequent softening over time. A key output is the water absorption, defined as the amount of water required to reach the reference consistency.

Several indices are read from the farinogram. Development time is the interval from the start of mixing to the maximum dough resistance. Stability is the duration the curve remains near its maximum, indicating how long the dough maintains strength. Degree of softening measures the drop in BU after continued mixing, indicating how the dough weakens with time. Additional metrics may include overall mixing tolerance and peak consistency.

Applications and limitations: The farinogram is widely used in flour quality control, product development, and process optimization for bread and other baked goods. It helps compare flour lots, adjust water levels, and tailor mixing times. While informative, it reflects mixing properties under standardized conditions and may not fully predict baking performance, so it is often used alongside other rheological tests.