Wheat School - How a Farinograph Tests for Dough Quality - CIGI

[@Spacetraveller901]

We are checking the blue line or green line on the graph?

[@phye5288]

Nice job thanks.

[@StephenSmith2009]

Very helpful information. Thanks

[@Optimumcare]

Excellent video

[@Maz70400]

very useful for exam study, thanks!

[@gesres]

I'm interested in how the graph would differ between a high protein and a low protein flour. My expectation is that there is a range of Brabender units that could be achieved with either flour, although it might take more time for a low protein flour to achieve that.

[@thuocnguyencao8478]

Good introduction

[@timocinaulumatua8940]

Great info

[@meghanbennet]

This is very useful! Thanks :)

[@salmaprocuisine-7430]

وترجمو لينا بالعربية😏🤨