The Farinograph Handbook covers all aspects of Farinograph usage and includes new chapters on theory, special uses and techniques, precautions, modifications, dough rheology, and types of farinograph curves and the factors affecting them.

Contents:

1. The Farinograph
   • Mixing Bowl
   • Dynamometer
   • Lever System
   • Scale Head (Balance System)
   • Recording Mechanism (Kymograph)
   • Damping Mechanism
   • Thermostat
   • Buret

2. Theoretical Aspects of the Farinograph
   • Periodic Variations of the Deflection
   • Mechanics of the Lever System
   • Energy and Power
   • Time Effects in Temperature Control
   • Contribution of Dough Surface Properties to the Deflection
   • Average Rate of Shear

3. Types of Farinograph Curves and Factors Affecting Them
   • Effect of Location and Variety
   • Effect of Wheat Flour Blending
   • Effect of Baking Ingredient
   • Effect of Flour Constituents

4. Physical Factors Influencing Farinograms
   • Operating Procedures
   • The Farinograph Bowl
   • Temperature
   • Absorption
   • Variation in Farinographs

5. Interpretation of the Farinogram

6. Special Uses and Techniques
   • Cereal Grain Quality Evaluations
   • Gluten Properties
   • Carbohydrate Properties
   • Enzyme Activities
   • Baking Quality - Dough Ingredients
   • Special Flour Treatments
   • Composite Flours
   • Comparison of Farinograph and Other Dough-Testing Instruments
   • Farinograph Modifications for Special Studies

7. Dough Rheology and the Farinograph
   • Overview of Dough Rheology
   • Physical Properties of Doughs During Mixing
   • Effects of Processing Conditions and Flour Type

8. Precautions

9. Modifications and New Developments with the Farinograph
   • Microfarinograph
   • Do-Corder
   • Computer Evaluation of Farinograms

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ORDER NOW The Farinograph Handbook Third Edition edited by Bert L. D'Appolonia and Wallace H. Kunerth 64 pages • $69.00 + shipping Texas residents please add 6.75 % sales tax