Farinograph, Brabender

In the case of imitative methods, the properties are measured under test conditions that simulate those in practice. There are several instruments that perform imitative tests on solid foods (e.g., butter spreaders, the General Foods Texturometer, and the Brabender Farinograph). 

The results of several independent studies based on the use of a monochromator in reflectance mode over the range 1100 to 2500 nm suggest that a standard deviation of differences between NIR and Brabender Farinograph of approximately 1% may be expected for flour (6,15,40,42). 

The Brabender Farinograph measures and records the resistance of dough to mixing as it is formed from flour and water, developed and broken down. This resistance is called consistency. The maximum consistency of the dough is adjusted to a fixed value by... 

Brabender, C. W., pp. 98-103. Evaluating the Quality of Flour by Means of an Automatic Machine—the Farinograph. 

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