Role of the farinograph test in the wheat flour quality determination

Abstract

Abstract. Most objectively, the dough rheological methods can characterize the quality of winter wheat. The Farinograph test is the traditionally used one in Hungary, but the importance of other methods, such as Alveograph and Extensograph tests, are getting more widely known due to the interest and requirements of the industry and export markets. The Hungarian Standard on wheat quality follows the changes in the global markets; this is why the falling number appeared in the MSZ (Hungarian Standard) 6383 in 1998. As the interest in the results of other rheological test increased from our accession to the European Union, the evaluation of these parameters on different varieties has become an important issue of qualification and in 2012 limit values for Alveograph and Extensograph parameters appear in the Hungarian wheat quality standard. Additionally, while the baking value was the only evaluated parameter of the Farinograph test earlier, the standard was supplemented with limit values for water absorption capacity and stability too.In this study, we revised different diagrams of Farinograph tests again from the previous years to reveal whether the new limit values for these Farinograph parameters change the valuation of wheat flour samples, therefore whether the quality groups in which the samples were ranked change considering the new requirements.

Understanding the chapati making attributes of the Indian wheats – I: The physico-chemical basis

“…In population 'A' the gluten content of the parents was observed to be 10. (Diosi et al, 2015), Korea (Kang et al, 2014) and Egypt (ElPorai et al, 2013). The visco-elastic property of dough, which influences the baking quality of wheat, depends on the quality and quantity of protein.…”

Statistical analysis of wheat under different seed treatments: development of a discriminative model based on physicochemical and rheological properties

“…The farinograph analysis assesses flour quality taking into account its capability of absorbing water and resisting during the mixing step, as well as assessing water absorption, time to development and stability. The farinograph device provides measures of the dough by mixing at a constant speed and with a specified amount of water …”

Advancing the science of wheat quality evaluation using nuclear magnetic resonance (NMR) and ultrasound‐based techniques

“…The amount of flour required for quality characterization of wheat flour using the farinograph can be 10, 50, or 300 g, while the mixograph takes 2, 10, or 35 g of dry flour per test (Walker, Hazelton, & Shogren, 1997). There are numerous wheat quality research studies in which the parameters derived from these tests have been successfully utilized to characterize the performance quality of wheat (Di osi, M or e, & Sipos, 2015;N emeth, B anfalvi, Csendes, Kem eny, & T€ om€ osk€ ozi, 2018;Sapirstein, David, Preston, & Dexter, 2007;Tuhumury, Small, & Day, 2016;Xu, Hall, & Manthey, 2014). Parameters such as peak time (similar to DDT), peak height (resistance to extension applied by mixing pins), and mixing tolerance (resistance to breakdown) are derived from data recorded by the mixograph and have been used for quality characterization of wheat flour doughs (Boehm, Ibba, Kiszonas, & Morris, 2017;Graybosch, Ohm, & Dykes, 2016;Ma & Baik, 2018).…”

“…DoughLAB (AACCI 2014, Method 54-70.01) is another recording mixer that imitates the procedure employed in modern mixers (rapid increase in mechanical energy) with the ability of providing mixing properties similar to those determined using farinograph, for example, dough development time (DDT) and stability (Dang & Bason, 2013;Hackenberg, Jekle, & Becker, 2018). There are numerous wheat quality research studies in which the parameters derived from these tests have been successfully utilized to characterize the performance quality of wheat (Di osi, M or e, & Sipos, 2015;N emeth, B anfalvi, Csendes, Kem eny, & T€ om€ osk€ ozi, 2018;Sapirstein, David, Preston, & Dexter, 2007;Tuhumury, Small, & Day, 2016;Xu, Hall, & Manthey, 2014).…”