References

• ICC-Standard No. 130, Sampling of milling products (semolina, flours, agglomerated flours, and by-products); 1980.
• ICC-Standard No. 110/1, Determination of the moisture content of cereals and cereal products (Practical method); 1976.
• ICC-Standard No. 114/1, Method for using the Brabender Extensograph; 1991.
• ISO 3696, Water for analytical laboratory use - Specification and test methods, 1987 4.

Definitions

For the purposes of this standard, the following definitions apply:

• Consistency
  The consistency is the resistance, measured as torque, expressed in arbitrary units (Farinograph Units, FU), of a dough being mixed in the Farinograph at a specified constant speed.
• Farinograph water absorption
  The farinograph water absorption is the volume of water, expressed in ml per 100 g of flour at 14.0 % moisture content, required to produce a dough with a maximum consistency of 500 FU, under the operating conditions specified in this standard.
  NOTE: This standard specifies the farinograph water absorption. The ICC Standard No. 114/1 specifies the extensograph water absorption, the definition of which differs from that of the farinograph water absorption.

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