Cereal Chem 38:1 - 7. | VIEW
The Relationship Between Farinograph Mobility and Absorption.
J. B. Louw and G. N. Krynauw. Copyright 1961 by the American Association of Cereal Chemists, Inc.
Dough mobility bore a parabolic relationship to absorption in farinograph studies of a number of flours when tested over the dough consistency range from 200 to 950 Brabender units. The absorption equivalent to a given interval of farinograph consistency varied for different ranges of consistency and with different flours. The parabolic relationship provides a more satisfactory interpretation of dough behavior in the farinograph than the linear relationship previously reported.