A farinograph is usually used and can provide an approximate value for water absorption.
The test is based first on the determination of the optimal amount of water to achieve a consistent Brabender Unit value or BU. The amount of water required to produce this consistency is the water absorption of a flour. The analysis of the typical farinograph curve yields important quality parameters such as:
Arrival time to first achieve 500 BU
Optimum mix time, also called dough development time
Mixing Tolerance Index