The Farinograph Handbook

Advances in Technology, Science, and Applications

4th Edition

Jayne Bock, Clyde Don
Elsevier
270 pages
ISBN: 9780128195468
May 2022

ideal for dough rheologists, cereal scientists, food (specifically, bread) scientists, millers, grain developers, academics, researchers and students, 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 contains new research on dough rheology, the use of results for process control in traditional bakery applications, and information on instrument maintenance and calibration.