I am thinking of building a farinograph, not as accurate as the ones used in lab, for my friend's project. I know that a farinograph measures the torque at the blades and estimates the viscocity of the dough. I have the following questions on the working principle:
- What is the relation between torque measured and Barbender units?
- I am looking for a more detailed explanation of working of a farinograph, what I know is very crude and does not help me build one. Please can anyone provide me with any literature which explains the working (more on the technical side).
- Is it really true that by just measuring the torque, one can understand the quality of the produced dough ?