Cereal Chem 43:438 - 446.  |  VIEW ARTICLE

An Electronic Recording Dough Mixer. IV. Applications in Farinography.

P. W. Voisey, H. Miller, and M. Kloek. Copyright 1966 by the American Association of Cereal Chemists, Inc. 

The advantages of electronic recording methods have been shown in relation to recording pin-type mixers. The application of these methods to the farinograph are described here to show that the same advantages can be applied to farinography. Modification of a farinograph to record electronically is described. The new design is a more flexible research instrument than are previous designs. A wider range of sensitivities and greater accuracy are possible. Calibration is done by gravity weights; this simplifies standardization of the recording system. The damper is eliminated from the recording mechanism, and the width of the development curve is a precise measurement related to the physical properties of the dough. Typical development curves recorded with the new apparatus are shown, and a new technique for accurate absorption measurements is demonstrated.