Abstract:

【Objective】 The aim of the paper was to investigate the accuracy and precision of Farinographs and Extensographs in measured dough rheological properties from different laboratories. 【Method】 Seventeen Farinographs and 11 Extensographs were tested. Accuracy and precision of Farinographs and Extensographs in measured dough rheological properties were analyzed using three types of wheat flour such as high gluten wheat flour, medium and high gluten wheat flour, and weak gluten wheat flour. 【Result】 The accuracy of 72% Farinographs and the precision of 73% Farinographs were satisfied. There was no significant difference in accuracy of Farinographs among either Farinograph parameters or three types of wheat flour samples. However, the precision of Farinographs among both Farinograph parameters and three types of wheat flour samples was significantly different. The accuracy of 73% Extensographs and the precision of 95% Extensographs were satisfied. Accuracy and precision of Extensographs among extensograph parameters or accuracy of Dxtensographs among the three types of wheat flour samples were insignificantly different. However, the precision of Extensographs among the three types of wheat flour samples was significantly different. 【Conclusion】 The results of comparison show that more than 25% Farinographs can not meet the needs of high quality wheat detection, monitoring or evaluation in national technical standards.

Key words: Farinograph, Extensograph, ring test, accuracy, precision