Working principle of a farinograph [closed]

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 ?

bread dough

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How does a farinograph work?

The farinograph is a recording dough mixer that measures and records the torque developed by the action of the mixer blades on the dough during mixing. It is used to estimate the water absorption of flours, the relative mixing time, the stability to overmixing, and rheological properties of the dough during mixing.

What is the principle behind the formation of dough?

The basic properties of dough are established by the characteristics of the storage (gluten) proteins in the flour. These characteristics, however, are modified by other flour components, both soluble and insoluble, as well as the additional ingredients added to dough.

How the stability of the dough that can be increased in the farinograph?

Wheat flour is heat treated by suspending it in a heated carrier gas having an outlet temperature of 70\xb0-145\xb0C for 5-8 seconds to increase farinograph stability and net bake absorption of the flour.

What do you interpret from the results of farinograph and Extensograph?

Farinograph is mostly used for evaluation of dough strength and dough stability whereas Extensograph is for determination of dough energy and dough extensibility. The indicator line for evaluating of rheological properties according to Farinogram and Extensogram is Brabender 500 unit line.

Farinograph AACC Method 54 21

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