The Farinograph Handbook: Advances in Technology, Science, and Applications

Front Cover
The Farinograph Handbook: Advances in Technology, Science, and Applications
Copyright
Dedication
Reference
Contents
Contributors
About the editors
Preface
Section A: Instrument
Chapter 1: The Farinograph: Its origins
1.1. Introduction
1.2. Dough properties and baking quality
1.3. The wheat breeder's needs
1.4. Hooke, Newton, Hogarth and Dough
1.5. Hankóczy's Farinograph
1.6. The Valorigraph-Still in production and use
1.7. The Hankóczy-Brabender relationship
1.8. Ongoing development and expansion for Brabender
1.9. Ongoing development and adoption of the Farinograph
1.10. The transition from chart paper to computer screen
1.11. The Breeder's and Researcher's needs-Very small-scale analysis
1.12. Dough in the ``real life´´ of the bakery
1.13. Beyond the recording of torque
1.14. Conclusion
References
Chapter 2: Principles of Farinograph operation and factors affecting performance
2.1. What influences Farinograph results?
2.1.1. The temperature factor
2.1.2. The water absorption factor
2.1.3. The operator factor
2.1.4. Instrumental factors
2.2. Communicating meaningful Farinograph results between millers and bakers
2.2.1. Communicating for decision making
2.2.2. Communicating for relevancy to a process
2.3. Putting it all together
Chapter 3: The Farinograph: Understanding Farinograph curves
3.1. Flour composition basics and beyond
3.2. Assessing flour quality
3.3. What does the Farinograph measure?
3.4. How do we read the Farinograph torque curve?
3.5. Using Farinograph parameters to classify flours
3.6. The double-peak conundrum
3.7. Comparing different Farinograph methods
3.8. The bottom line
Chapter 4: Dough rheology and the Farinograph: The mechanism underlying dough development
4.1. Dough rheological insights in the third edition
4.2. Dough development-The disaggregation of gel-protein
4.3. Developing dough-The interaction of glutenin aggregates
4.4. Dough physical properties-Glutenin polymer size or glutenin aggregates?
4.4.1. Observed changes in the SP fraction
4.4.2. Observed changes in the insoluble glutenin-gel fraction
4.4.3. Fate of the gel-proteins and functionality in dough
4.4.4. The mechanism underlying dough peak resistance in the Farinograph
4.5. Conclusions
Acknowledgments
References
Section B: Applications
Chapter 5: The Farinograph as a tool for wheat-milling operations: Current and potential uses
5.1. Introduction
5.1.1. Using the Farinograph to optimize mill input
5.1.2. Using the Farinograph to optimize in-process stream selection
5.1.3. Using the Farinograph to optimize final product flour blends
5.2. Limitations of Farinograph testing in wheat milling operations
5.3. Summary
Chapter 6: Using the Farinograph in daily bakery operations
6.1. Key elements of bread production
6.2. Dough consistency in bakery practice
6.3. Water absorption and recipe water level
6.4. Water absorption, recipe water level, and dough processing
6.5. Dough development and commercial dough mixing
6.6. Dough temperature
6.7. Alternate commercial uses for the Farinograph
6.8. Conclusion
References
Chapter 7: Using the Farinograph for soft wheat products
7.1. Soft wheat and its uses
7.2. Cracker processing
7.3. Flour-quality requirements for crackers
7.4. Making the Farinograph method relevant to cracker applications
References
Chapter 8: Farinograph applications for whole wheat flour: Exploring the influence of circulating water temperature and m ...
Chapter 9: Use of the Farinograph for gluten-free grains
9.1. Introduction
9.2. Use of the Farinograph for GF cereals
9.3. Pseudocereals
9.4. Pulses
9.5. Conclusions
Acknowledgment
References
Chapter 10: Using the Farinograph and other Brabender torque rheometers to measure the rheological properties of complex ...
10.1. Introduction
10.2. Equipment
10.2.1. Torque rheometer basics
10.2.2. Brabender torque rheometers and accessories in use in the food industry
10.2.3. Brabender torque rheometer modifications for high solids biomass research
10.3. Procedure
10.3.1. Calibration procedure
10.3.2. Fitting data with rheological models
10.3.3. Data collection
10.3.3.1. Mixing method for measuring rheology of wheat flour dough at peak development
10.3.3.2. Mixing method for measuring rheology of high solids biomass
10.3.4. Sample results
10.3.4.1. Calculation of rheological properties of wheat flour dough at peak development
10.3.4.2. Calculation of rheological properties of high solids biomass suspensions
10.4. Representative results from high solids biomass research
10.4.1. Rheology of suspensions of acid-hydrolyzed corn stover
10.4.2. Effect of rheological modifiers
10.4.3. Effect of biomass type
10.4.4. Effect of enzymatic hydrolysis
10.5. Conclusions
Appendices
Appendix I: Instrument calibration
Appendix II: Fitting rheological models
References
Chapter 11: Advanced research applications
11.1. Gluten and gluten subfraction contributions in dough development during mixing
11.1.1. Gluten protein classification and impact in wheat flour and dough
11.1.2. Gliadin and glutenin classification and contribution to mixing
11.1.3. Glutenin macropolymer behavior during mixing
11.2. Visualization of gluten proteins during dough mixing/development
11.2.1. Gluten and starch visualization at different mixing regimes through fluorescence fingerprint
11.2.2. Visualization of gluten with nano-fluorescent quantum dots
11.3. Visualization of gliadin during dough mixing using fluorescent nanoparticles
11.3.1. Quantum dots as tracers for cereal proteins with confocal laser scanning microscopy as a detection system
11.3.2. Imaging of gliadin subfraction during mixing and in baked bread
11.4. Current research in visualization of gluten subfractions during dough mixing
11.4.1. Immunofluorescent imaging of HMW and LMW glutenins through specifically developed antibodies
11.4.2. Detection of gliadins, HMW glutenins, and LMW glutenins in wheat dough with autofluorescence and nongluten controls
11.5. Distribution of extension rate and shear rate and prediction of maximum stable bubble size inside the C.W. Brabende ...
References
Section C: Appendices
Appendix A: Bowl cleaning and maintenance
Cleaning
Maintenance
Appendix B: Troubleshooting
Appendix C: Legacy information
I. Prefaces to Prior Editions
Preface to the third edition
Preface to the second edition
Preface to the first edition
II. The farinograph
Mixing bowl
Dynamometer
Lever system
Scale head (balance system)
Recording mechanism (kymograph)
Damping mechanism
Thermostat
Thermoregulator
Cooling coils
Circulating pump
Reservoir tank
Heating element
Buret
III. Theoretical aspects of the farinograph
Periodic variations of the deflection
Mechanics of the lever system
Energy and power
Time effects in temperature control
Contribution of dough surface properties to the deflection
Average rate of shear
IV. AACC Physical Testing Methods Committee farinograph collaborative study
Reading the farinogram
Flour storage
Certified bowls
Conclusions
V. Farinograph procedures of the AACC, ICC, and RACI
American Association of Cereal Chemists
Procedure
Adjustment of farinograph
Use of large and small mixing bowls
Large bowl
Small bowl
Large bowl
Small bowl
Interpretation
Notes
International Association for Cereal Chemistry
Method for using the Brabender farinograph
Procedure
Presentation of results
Remarks
The Royal Australian Chemical Institute
Operational procedures
Literature Cited
VI Selected References Concerning the Farinograph that have Appeared in Cereal Chemistry and Cereal Foods World
Cereal foods world
Cereal chemistry
Index
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