Analysis via farinograph

Farinograph analysis allows for the evaluation of a dough's rheological behavior during kneading, measuring its resistance, elasticity, and hydration capacity. It is an essential method in the food industry for characterizing flours, optimizing cereal formulations, and anticipating technological performance in production. The farinograph provides a crucial technical signature for understanding flour quality and its response to manufacturing processes.

Industrial implications of farinograph analysis

The quality of flour directly influences the texture, volume, structure, stability, and success of the final products. Data from a farinograph allows for predicting dough behavior during kneading, adjusting recipes or processes, and ensuring consistent product quality from batch to batch.

This analysis is particularly useful for:
• selecting flours suited to specific applications (bread, biscuits, pasta, pastries)
• formulating bakery premixes or blends
• optimizing the addition of technological additives (enzymes, gluten, emulsifiers)
• anticipating natural variations in raw materials
• evaluating the performance of alternative or enriched flours

Analytical method: farinograph (ICC/AACC standards)

The farinograph measures dough resistance to kneading by recording its consistency over time. The test involves controlled hydration of the flour, followed by mechanical stress to obtain a specific curve (farinogram). The main parameters measured are:
• water absorption
• dough development time
• gluten network stability
• degree of softening
• kneading tolerance

These data constitute essential indicators for determining the baking strength of a flour, its mechanical stability and its ability to generate a homogeneous and efficient dough.

Matrices analyzed and applications

The test applies to a wide range of cereal products: bread flours, spelt or rye flours, alternative flours, premixes for bakery or pastry, functional ingredients intended to influence the rheology of the dough, technological additives or R&D formulations.

Areas of application include:
• industrial baking
• biscuit and pastry
making • pasta manufacturing
• development of enriched or gluten-free flours
• optimization of new cereal formulations

YesWeLab Support

YesWeLab collaborates with a network of expert laboratories specializing in rheological analysis and the characterization of cereal products. Most are ISO 17025/COFRAC certified or accredited, guaranteeing reliable and reproducible results. Our scientific team assists you in selecting test parameters, interpreting the farinogram, and adapting formulations to your industrial objectives.

Thanks to our digital platform, you benefit from centralized management of your analyses, transparent tracking of your samples, and simplified access to your reports. Since 2020, numerous bakery manufacturers, flour producers, and R&D professionals have trusted us to optimize the quality and performance of their cereal products.

Other analyses from the YesWeLab catalogue

• Rheological analysis of pasta