Grain Starch viscosity

Functions
Quality Testing Organization
Wheat Breeding Grain purchasing and storage enterprise Grain and Food Processing Enterprise,etc

Specifications
Features
* Accurate, speedy: adopting electric analyzing technology instead of mechanical testing power system, and its tested data is more accurate and quick.

* Reliable, steady: the result has good repeatability and recurrence
* High automation: computer to process the data, judge the result automatically, and is able to re-judge the tested result according to national standard and international standard.
Method
1. A flour sample of 50 or 300 grams on a 14 percent moisture basis is weighed and placed into the corresponding farinograph mixing bowl.
2. Water from a buret is added to the flour and mixed to form a dough.
3. As the dough is mixed, the farinograph records a curve on graph paper.
4. The amount of water added (absorption) affects the position of the curve on the graph paper. Less water increases dough consistency and moves the curve upward.
5. The curve is centered on the 500-Brabender unit (BU) line ±20 BU by adding the appropriate amount of water and is run until the curve leaves the 500-BU line
Results
• The farinograph determines dough and gluten properties of a flour sample by measuring the resistance of a dough against the mixing action of paddles (blades).
• Farinograph results include absorption, arrival time, stability time, peak time, departure time, and mixing tolerance index.
Technical parameters: