Alveograph®

• the mixer, equipped with a pressure sensor and an extraction passage
• the Alveograph
• the Alveolink

The mixer enables dough formation and extraction for dough ball preparation for use in the alveographic test.

The Alveograph section measures the tridimensional extension of a dough specimen which changes shape into a bubble under the effect of air pressure. This means of extension reproduces the deformation of the dough under the influence of gaseous pressure.

The Alveolink enables choosing of the tests which are to be carried out. It processes the data, curve displays and parameters for the different tests carried out.

Chopin Alveograph (or Extensograph) is used to assess the rheological properties of dough prepared from wheat flour. Those properties are stretching and extensibility and are measured by blowing a flattened dough piece with air pressure.

In this way, the Alveographic test is able to simulate the dough deformation produced by gases generated during the fermentation process.

Once applied the method, four parameters are obtained:

• Tenacity (P) or extensibility resistance: this measure, defined as the maximum pressure required for the deformation of the sample, is represented by the distance between the X-axis and the curve in the Alveogram.
• Extensibility (L or G): length of the curve depicted in the Alveogram.
• Baking strength (W): area under such curve.
• Ratio P/L: an index of gluten behavior. 
   

Standards – protocols:

• The Alveograph test is AACC 54-30A, ICC 121, ISO 5530/4, and AFNOR 03-710 approved.

 Advantages:

• 1 single device comprising the sample preparation and the test section.
• 1 single device for determination of flour tenacity, extensibility, elasticity and baking strength.
• 1 single test to be carried out.