What You Need to Know
In baking, a farinograph measures specific properties of flour. Its underlying principles were first introduced in 1912 by Hungarian chemist Jenő Hankóczy, and the instrument was later industrialized and launched in 1928 by Carl Wilhelm Brabender in Germany. 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.
Steps
- 1.
French Baguette (France): Determines optimal water absorption for crust development
- 2.
Chinese Steamed Buns (China): Assesses flour strength for proper dough elasticity
- 3.
Italian Ciabatta (Italy): Evaluates dough extensibility for open crumb structure