Farinograph
id:
farinograph-307-14370584
title:
Farinograph
text:
In baking, a farinograph measures specific properties of flour. It was first developed and launched in 1928. The farinograph is a tool used for measuring the shear and viscosity of a mixture of flour and water. The primary units of the farinograph are Brabender Units, an arbitrary unit of measuring the viscosity of a fluid. A baker can formulate end products by using the farinograph's results to determine the following: Water absorption
Dough viscosity, including peak water to gluten ratio prior
brand slug:
wiki
category slug:
encyclopedia
description:
Measures specific properties of flour
original url:
https://en.wikipedia.org/wiki/Farinograph
date created:
date modified:
2024-03-03T08:21:53Z
main entity:
{"identifier":"Q1396728","url":"https://www.wikidata.org/entity/Q1396728"}
image:
{"content_url":"https://upload.wikimedia.org/wikipedia/commons/a/ac/Farinograph_AT_2010.jpg","width":1000,"height":750}
fields total:
13
integrity:
15