I am going to make a bread with different flour blends. In farinograph, standard sample absorbed 68.5% water, while X sample absorbed 65%. In the case where I use 200 mL water for standard sample, do I have to add less 3.5% water for X sample? Thank you very much.
Water absorption if goes below your standard sample that means the flour is weaker than the standard. We have done substantial work on beta glucan concentrate incorporated flour where water absorption increased significantly due ti excessive high water absorption shown by BG alone. You can consult our publication on farinograph, extensograph and oscillatory rheology. Feel free if you do need any support or help in this regard.
You should use just the amount of water based on the water absorption of your sample flour. Less than standard sample.
Farinograph water absorption (FWA) is primarily used to calculate the amount of water to add to a flour for baking. If your flour blend has a lower FWA than your base sample, you should add less water for baking. To determine how much less, use the same equation you used to determine 200 mL water addition for your base sample, and substitute the blend FWA. For example, if baking with 300g flour at 68.5% FWA, your total liquid added might use the equation (FWA-2) X 3 = 199.5 mL. Therefore for a flour at 65% FWA it would be 189 mL.
Water absorption of farinograph for 500 brabender line, shows that what percent water you should use for your flour sample to have dough with proper baking properties of standard breads
I agree with Denise. FWA is used to determine the amount of water to make an optimum dough. Some times you have to adjust water which is determined by farinograph, a little less or more depending on your process. You should use exactly the same equation to determine the absorption of your dough.
However, I you are determining the effect of other ingredients on absorption then determine absorption of flour and then your blend. I hope it will help you.
Thank you very much Khumar, Ahmed, Shahedi and Pleming. It is really helpful to me.
Water absorption is basically percentage of water to add in regards to flour.
For this case given equal amounts of flour as per my calculations which is 291.97
Your water to be used will be 189.78 for flour x
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