Farinograph assay

is Farinograph analysis a reference method in cereal rheology used to evaluate the technological quality of flours and their behavior during kneading.
This analysis measureswater absorption, resistance to mixing, dough stability , and rising time . These parameters are essential for ensuring consistent 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 performed according to ISO 5530-1 and AACC 54-21, ensuring optimal reproducibility.
A dough is prepared by mixing a sample of flour with a defined quantity of water until a target consistency is reached (generally 500 farinographic units).
The farinograph then records the dough's resistance 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 dough.
• Stability (min) : the 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 analysis is a key analysis for:

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

The results allow us to determine the protein content, baking strength , and kneading tolerance of the flours. They also help predict the flour's performance in cooking, extrusion, or fermentation processes.

Matrices involved

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

Related analyses

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

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

YesWeLab's expertise

YesWeLab provides access to its network of ISO 17025 and COFRAC accredited partner laboratories, specializing in rheological and technological analyses of cereal products.
Our experts support stakeholders in the agri-food, nutraceutical, and animal sectors in the characterization of flours, pastas, 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.