The Farinograph Handbook: Advances in Technology, Science and Applications, Fourth Edition, highlights the instruments changes over the last three decades. This book outlines how different farinograph models work, how to properly run a standard test and interpret the results, and the standard and unconventional applications for the instrument. This fourth edition will familiarize readers with the farinograph instruments principles of operation and factors that affect its operation. This edition also contains new research on dough rheology, the use of results for process control in traditional bakery applications, and information on instrument maintenance and calibration.
This handbook is ideal for dough rheologists, cereal scientists, food (specifically, bread) scientists, millers, grain developers, academics, researchers and students.
- Acts as an authoritative source for information regarding the farinograph and its use
- Provides full coverage of the principles governing the instrument, its operation and application of results
- Contains a troubleshooting section which addresses common issues encountered with the instrument
- Covers information on potential sources of error and how to avoid or control them
- Equips the reader to determine when an instrument requires maintenance and/or repair
Part One: Instrument 1. The Farinograph
2. Principles of Farinograph operation and factors affecting performance
3. Understanding Farinograph torque curves
4. Dough rheology and the Farinograph
Part Two: Applications
5. Using the Farinograph in daily operations
6. Hard wheat products
7. Soft wheat products
8. Whole wheat products
9. Specialty products (durum and gluten-free products)
10. Using the Farinograph/Do-Corder/Plasticorder as a torque rheometer for difficult to measure biological materials
11. Advanced research applications
Part Three: Appendices
A: Bowl cleaning and maintenance B: Calibration C: Troubleshooting D: Legacy information
Jayne Bock is the Technical Director at the Wheat Marketing Center and an adjunct professor at Oregon State University. She previously served as the Global Technical Leader of the Food Division for C.W. Brabender Instruments, Inc., and an adjunct professor at the University of Guelph. Her expertise is in grain and flour quality, baking science, gluten structure-function, and the influence of bran on product structure and quality in whole grain products. She works extensively with wheat breeders, agronomists, growers, millers, and food processors at the interface of academia and industry to find solutions for emerging quality issues in the global milling and baking industries. Jayne earned her B.Sc. and M.Sc. degrees from Kansas State University and her Ph.D. from the University of Wisconsin-Madison. Clyde Don studied chemical engineering in The Hague/Delft (BSc degree) and chemistry at the University of Amsterdam (MSc degree). He obtained his PhD degree in food chemistry from Wageningen University. He has worked in applied research and technology (e.g., TNO) and analytical service labs in various leadership functions. As an active member of AACCI he has chaired scientific initiatives and divisions, co-chaired courses, conducted workshops, and led technical committees and working groups. For IFT he is the co-founder and leadership team member of the IFT Protein Division (2015). Clyde is also currently a member of the AOAC Expert Review Panel on gluten methods. Since 2009 he has been the managing director of Clyde Don Consultancy FoodPhysica and, since 2016, director of the FoodPhysica R&D Laboratory, providing consulting and contract R&D services in sustainable food science and technology, bio-based products, processing and interactions, food machinery and NPD, protein functionality and applications, analytical chemistry, and food safety and quality.
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