Matches in DBpedia 2016-04 for { ?s ?p "In baking, a farinograph measures specific properties of flour. It was first developed and launched in 1928. The farinograph is a tool used for measuring the shear and viscosity of a mixture of flour and water. The primary units of the farinograph are Brabender Units, an arbitrary unit of measuring the viscosity of a fluid. The farinograph is a variation of the Brabender Plastograph that has been specialized for the baking industry, and it is used around the world for the objective measurement of a variety of flours.A baker can formulate end products by using the farinograph's results to determine the following:Water absorptionDough viscosity, including peak water to gluten ratio prior to gluten breakdownPeak mixing time to arrive at desired water/gluten ratioThe stability of flour under mixingThe tolerance of a flour's gluten↑ ↑"@en }
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- Farinograph abstract "In baking, a farinograph measures specific properties of flour. It was first developed and launched in 1928. The farinograph is a tool used for measuring the shear and viscosity of a mixture of flour and water. The primary units of the farinograph are Brabender Units, an arbitrary unit of measuring the viscosity of a fluid. The farinograph is a variation of the Brabender Plastograph that has been specialized for the baking industry, and it is used around the world for the objective measurement of a variety of flours.A baker can formulate end products by using the farinograph's results to determine the following:Water absorptionDough viscosity, including peak water to gluten ratio prior to gluten breakdownPeak mixing time to arrive at desired water/gluten ratioThe stability of flour under mixingThe tolerance of a flour's gluten↑ ↑".
- Q1396728 abstract "In baking, a farinograph measures specific properties of flour. It was first developed and launched in 1928. The farinograph is a tool used for measuring the shear and viscosity of a mixture of flour and water. The primary units of the farinograph are Brabender Units, an arbitrary unit of measuring the viscosity of a fluid. The farinograph is a variation of the Brabender Plastograph that has been specialized for the baking industry, and it is used around the world for the objective measurement of a variety of flours.A baker can formulate end products by using the farinograph's results to determine the following:Water absorptionDough viscosity, including peak water to gluten ratio prior to gluten breakdownPeak mixing time to arrive at desired water/gluten ratioThe stability of flour under mixingThe tolerance of a flour's gluten↑ ↑".