Farinograph to define ?
Many Source can get that Answer,but I'll get it Short.
• Water absorption.
• Dough viscosity, including peak water to gluten ratio prior to gluten
breakdown.
• Peak mixing time to arrive at desired water/gluten ratio.
• The stability of flour under mixing.
• The tolerance of a flour's gluten.
Explenation :
The points of interest on the graph are fivefold:
- Arrival Time (Absorption) - Absorption is the point chosen by the baking industry which represents a target water to flour ratio in bread. This ratio is marked atthe 500 BU line and is taken as a rule of thumb for desired taste, texture, anddough performance during proofing and baking. All other measurements are based onthis 500 BU standard. (For comparison, the accepted BU is 1000 or greater for noodles.[2] Thus on the graph above, Arrival time is the point on the graph where the top of the curve reaches the 500 BU point and indicates the rate of absorption (minutes/BU).
- Peak time - Peak time is reached at the highest point on the curve, and indicates when the dough has reached is maximum viscosity before gluten strands begin to break down.
- Mixing Tolerance Index (MTI) - MTI is found by taking the difference in BU between the peak time point (on the graph above 3 minutes, 30 seconds) and 5 minutes after peak time is reached. This is used by bakers to determine the amount that a dough will soften over a period of mixing. MTI may be expressed as a value in BU or as a percentage of BU lost over time ( ).
- Departure Time - Departure time is defined as the point at which the top of the curve goes below the 500 BU line. This point is generally considered the point at which gluten is breaking down and dough has become over mixed.
- Stability - Stability is the point between arrival time and departure time and generally indicates the strength of a flour (how much gluten a flour has and how strong it is). The graph above is a gluten rich bread flour, as its stability time is relatively long and the MTI is still above the 500 BU line. A weaker flour, such as a cake or pastry flour with a much lower gluten content would have a much steeper decline after peak time.
