Price of the test:
$191 per analysis
Acceptable Matrices:
White and whole wheat flours
Unacceptable Matrices:
Any grains that do not contain gluten
Limit of Detection:
N/A
Sample Size Requirements:
1000 grams
Equipment:
Brabender Farinograph
Reportable Units:
Time in minutes, Brabender Units
Turn Around Time:
7-9 Business Days
Is Rush Available?
Yes
Method Reference:
AACC Method 54-21
Method Description:
This empirical test develops a wheat flour dough in the mixing chamber of the Brabender Farinograph. The dough is made by titrating water into the flour in the mixing chamber. The dough consistency is continuously measured as the torque against the mixing blades. The mixing parameters from the dough development curve are used as indicators of flour quality for bread baking.
Additional Information:
Several standard test results are determined from the Farinograph test. These include percent absorption, arrival time, peak time, stability, mixing tolerance index (MTI) and twenty minute drop (TMD).