Cereal Chem 38:153 - 164.  |  VIEW ARTICLE

A Farinograph Technique for Macaroni Doughs.

G. N. Irvine, J. W. Bradley, and G. C. Martin. Copyright 1961 by the American Association of Cereal Chemists, Inc. 

A technique is described for studying the farinogram characteristics of macaroni doughs in the absorption range of 26.5 to 36.0%; this is the general range used in processing macaroni. With the 50-g. bowl attached to the farinograph, the balance linkage is set in the rear position (normal for 300-g. bowl), the instrument is zeroed, and the dampening is set to 0.8 seconds. Macaroni doughs prepared from various types of wheat may be distinguished from one another by the farinograph. Variation of durum wheat grade has a distinct effect on farinograms. Farinogram characteristics of semolinas produced from durum wheats grown in different years are quite similar for a given variety, provided that protein content does not change significantly. Variation of protein content, temperature, absorption, or particle size produces a distinct change in farinogram characteristics.