Cereals and bread based food systems consist of protein and starch, as well as water. The information and data gathered concerning function, functionality and interaction ability
of these three components during mixing, ripening, heating (baking) and storage of the final product are vital in determining the base for constant product quality. Through the
use of a Farinograph®, and following the protocol of AACC/ICC methods, information about the mixing stage of bread making water uptake, protein strength, and kneading
performance can be obtained.