Multi-user equipment approved in grant 2017/50349-0: flour melt index (farinograph)

• Grant number: 18/20716-4
• Support Opportunities: Multi-user Equipment Program
• Start date: August 01, 2019
• End date: July 31, 2026
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Eloísa Elena Corrêa Garcia
• Grantee: Eloísa Elena Corrêa Garcia
• Host Institution: Instituto de Tecnologia de Alimentos (ITAL). Agência Paulista de Tecnologia dos Agronegócios (APTA). Secretaria de Agricultura e Abastecimento (São Paulo - Estado). Campinas , SP, Brazil
• Associated research grant: 17/50349-0 - Plan of institutional development in research of the Institute of Food Technology - ITAL (PDIp), AP.PDIP
• EMU web page: http://www.ital.agricultura.sp.gov.br/pesquisa/meu.php
• Type of equipment: Caracterização de Materiais - Propriedades Mecânicas - Reologia
• Manufacturer: Brabender GmBH
• Model: Farinógrafo-E

Abstract

Equipment used for wheat flour rheological analysis, and is appropriate for the measurement of the dough mixture resistance of wheat flour or mixtures with other flours and functional ingredients, during successive stages of gluten network development, resulting in important information such as water absorption parameters, development time, stability and mixing tolerance index. Composed of a compact unit of mixer for 50 g and 300 g, which allows to analyze small quantities of samples, automatic metering of water for the test and software for generation of farinograms. The farinograph provides reliable and reproducible results, as well as complementing the other rheological analysis required by the milling and bakery industries to ensure adequate flour qualities from the technological point of view and homogenous for the products they are intended for, as pasta and bakery products. The Farinograph has important characteristics such as allowing the overlapping of multiple flour graphics, mixing speed control and dough evaluation with high torque. Classical and complementary equipment for evaluation of wheat flour that has official methodologies in agreement with the main approving methods association, such as the American Association of Cereal Chemists International - AACCI 54-21.02, AACCI 54-22.01, International Association for Cereal Science and Technology - ICC 115/1, ICC 171, ISO 5530-1. The acquisition of this equipment is part of this PDIP's strategy to modernize the Institute's analytical capacity to study important properties for the development of products and processes in the area of flours and other cereals products. (AU)