Quality Number

Views Updated: Dec 15, 2025

Abbreviation

Pronunciation

/kˈwɑləti ˈnəmbər/

The results indicated that the stability and farinograph quality number ( FQN ) of medium-strength wheat flour increased remarkably, the development time decreased when the addition was1 %.
Application of Farinograph Quality Number(QN) ( FQN ) in Evaluating Dough and Baking Qualities of Winter Wheat
The correlations between yield and water absorption, dough development time, dough stability time, and farinograph quality number were all negative and highly significant.
A new index ( Farinograph Quality Number(QN), FQN ) and its application in evaluation of flour quality is described in this paper.
The 1000 grains weight was negatively significant correlated to the gluten index, stability time and the farinograph quality number.

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