It is preferred that the kneading time is not long and the water absorption is high in the flours used for bread production. The farinograph properties of flour are closely related to the quality and quantity of gluten proteins. The problem of time loss and energy loss caused by the long kneading period is an undesirable feature. Farinograph, which is used in analyzes for this purpose, allows us to determine the kneading properties of dough and to have information about the breading properties of flour.
