Farinograph dosing

Farinograph dosing is a reference method in cereal rheology used to assess the technological quality of flours and their behavior during kneading.
This analysis allows the measurement of water absorption , kneading resistance , dough stability and development time . These parameters are essential for controlling the consistency of baking quality and optimizing industrial breadmaking processes.

The device called a farinograph records the consistency curve of the dough as a function of time, reflecting its plasticity and elasticity.

Experimental methods and protocols

The test is carried out according to ISO 5530-1 and AACC 54-21 , ensuring optimal reproducibility.
A dough is prepared by mixing a flour sample with a defined quantity of water until a target consistency is reached (usually 500 farinographic units).
The farinograph then records the resistance of the dough to the rotation of the mixing arms.

The parameters measured include:

• Water absorption (%) : Amount of water required to achieve standard consistency.
• Development time (min) : time required to obtain the most homogeneous paste.
• Stability (min) : duration during which the dough maintains its optimal consistency.
• Degree of softening (UF) : loss of consistency after a given time.

Applications and interpretation of results

Farinograph dosing is a key analysis for:

• The characterization of bread flours ,
• Adjustment of formulations (addition of gluten, enzymes, technological additives),
• Quality control in milling, industrial baking or animal nutrition,
• Varietal selection of cereals, particularly for agricultural research.

The results are used to determine the protein content , baking strength and kneading tolerance of flours. They are also used to predict the performance of flour in baking, extrusion or fermentation processes.

Affected matrices

• Soft or durum wheat flour,
• Bread mixes,
• Processed cereal products,
• Legume or alternative flours,
• Functional ingredients enriched with fiber or protein.

Related analyses

For a complete evaluation of the rheological and technological behavior of flours, YesWeLab recommends coupling this test with:

• Alveograph dosing to measure the elasticity and tenacity of the dough,
• Analysis of powder cohesion to characterize the handling of ingredients,
• Laser granulometry analysis to determine flour particle size,
• Vacuum humidity measurement to control the water content of raw materials,
• Study of starch gelatinization to understand the thermal behavior of cereal products.

YesWeLab expertise

YesWeLab provides its network of ISO 17025 and COFRAC accredited partner laboratories , specialized in rheological and technological analyses of cereal products .
Our experts support players in the agri-food, nutraceutical and animal sectors in the characterization of flours, pasta and cereal formulations , according to current international standards.

Thanks to the YesWeLab digital platform , you can:

• Order your analyses directly online,
• Track your samples in real time,
• Access your product performance reports and data.