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The Farinograph Handbook,

Edition 4 Advances in Technology, Science, and Applications

Editors: Edited by Jayne E. Bock and Clyde Don

Publication Date: 10 May 2022

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The Farinograph Handbook: Advances in Technology, Science and Applications, Fourth Edition, highlights the instrument’s 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 instrument’s 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.

Key Features

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

About the author

Edited by Jayne E. Bock, Technical Director at the Wheat Marketing Center, Portland, OR, USA and Clyde Don, Managing Director of the FoodPhysica R&D Laboratory, The Netherlands

ISBN: 9780128195468

Page Count: 270

Retail Price :

9780081005293; 9780081007198; 9780123944375

Farinograph users, dough rheologists, cereal scientists, food (specifically, bread) scientists, millers, grain developers, academics, researchers, and students