The Farinograph Handbook: Advances in Technology, Science, and Applications

Description

The Farinograph Handbook: Advances in Technology, Science and Applications, Fourth Edition, highlights the instrument’s changes over the last three decades. This book outlines how different farinograph models work, how to properly run a standard test and interpret the results, and the standard and unconventional applications for the instrument. This fourth edition will familiarize readers with the farinograph instrument’s principles of operation and factors that affect its operation. This edition also contains new research on dough rheology, the use of results for process control in traditional bakery applications, and information on instrument maintenance and calibration. This handbook is ideal for dough rheologists, cereal scientists, food (specifically, bread) scientists, millers, grain developers, academics, researchers and students. 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 Back Cover