Farinographic and Extensographic Analyses of Flour

The farinographic properties of all samples were determined in a farinograph (Farinograph-E, Brabender, Duisburg, Germany) [7 (link),10 ]. The time of analysis was 15 min. The parameters evaluated were flour water absorption (WA) [%], dough development time (DDT) [min], dough stability [min], degree of softening [BU] and farinographic number. In addition, the extensographic characteristics were analyzed in a Brabender extensograph (Extensograph-E, Brabender, Duisburg, Germany) [7 (link),11 ]. In this study, dough energy [cm²], resistance to extension [BU], extensibility [mm], maximum [BU] and ratio number were determined.

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Pycia K, & Juszczak L. (2023). Rheological Characteristics of Wheat Dough Containing Powdered Hazelnuts or Walnuts Oil Cakes. Foods, 13(1), 140.

Publication 2023

Farinograph-E Extensograph-E

Corresponding Organization : Rzeszów University

Other organizations : University of Agriculture in Krakow

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Variable analysis

independent variables

No independent variables explicitly mentioned

dependent variables

Flour water absorption (WA) [%]
Dough development time (DDT) [min]
Dough stability [min]
Degree of softening [BU]
Farinographic number
Dough energy [cm^2]
Resistance to extension [BU]
Extensibility [mm]
Maximum [BU]
Ratio number

control variables

Farinograph (Farinograph-E, Brabender, Duisburg, Germany) used for determining farinographic properties
Brabender extensograph (Extensograph-E, Brabender, Duisburg, Germany) used for determining extensographic characteristics
Time of analysis: 15 min

controls

No positive or negative controls explicitly mentioned

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