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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