Farinograph Test
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Price
$225 per analysis
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Turnaround time 7 – 9 Business Days
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Rush Available
Technical data sheet
Print- 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.
- Acceptable matrices
White and whole wheat flours
- Unacceptable matrices
Any grains that do not contain gluten
- Equipment
Brabender Farinograph
- Method reference
AACC Method 54-21
- Reportable unit
Time in minutes, Brabender Units
- Sample size requirements
1000 g
- Information required by submitter
Please supply estimates
- 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).
Common Farinograph Test Testing Questions
We make every effort to keep our methods and detection limits up to date according to the latest standards and qualifications. If you have any questions regarding the limit of detection/quantification or method references, please contact our Customer Service team at 1-800-245-5615.
Our standard turnaround time is 10 business days for most assays. There are some assays that require a longer turnaround time. We also offer a RUSH service that is half the time of the standard turnaround time of the assay at double the cost of the assay. A few assays that we provide cannot be rushed due to the nature of the test. Please check the specific assay you are interested in regarding the ability to RUSH the turnaround time.
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