Use of the Farinograph for gluten-free grains

Even though the Farinograph is known primarily for measuring the dough mixing properties and water absorption of gluten-based systems, it is also very useful in the determination of the rheology of gluten-free (GF) dough systems from grains such as corn, rice, pseudocereals, and pulses. Using the Farinograph, differences in dough rheology have been confirmed between different GF grains and their blends. It is important to note that the level of hydration of these GF dough systems significantly impacts dough properties. The Farinograph has been particularly useful in investigating the effects of the addition of hydrocolloids in GF systems. Preliminary studies conducted on pulses suggest a standard hydration level of 50% to enable users to pick out differences in the dough mixing properties of different pulses. The Farinograph has the potential to be used more extensively to measure the rheological properties of GF dough systems, especially in conjunction with the FarinoAdd-S300 GF accessory kit.