Tenacity (P), extensibility (L), elasticity (I.e.), baking strength (W))
Standardized analysis (AACC 54-30, ICC 121, NF EN-ISO 27971, GOST 51415-99)
for commercial transactions.
Easy to use
Comprehensive software with a simple, modern and intuitive interface.
The Alveograph test
The Alveograph test consists of producing a test piece of dough, which, under air pressure,
turns into a bubble.
This process reproduces the deformation of the dough when subject to carbon dioxide
The test involves 4 main steps:
1. Mixing flour and salted water
2. Preparing five calibrated pieces of dough
3. Putting these pieces of dough to rest
4. Automatically inflating each piece of dough until the resulting bubble bursts
The Alveograph measures the essential rheological characteristics of the dough:
- P : dough tenacity (aptitude to resist deformation)
- L : dough extensibility (maximum volume of air that the bubble is able to contain)
- P/L : configuration of the curve
- I.e. : elasticity index, I.e.= P200/P (P200: pressure at 4cm from the beginning of
- W : dough baking strength (surface under the curve)
Use within the cereal industry
For Storage Operators
Secure the buying and selling of wheat and flour using an international reference.
Monitor wheat quality upon reception.
Select and classify wheats according to their future use.
Detect insect contaminated wheat.
Optimize the blends of wheat and flour.
Adapt the flour for its final use by accurately measuring out additives and improvers.
Control the different flour fractions.
Use on durum wheat (Triticum durum): semolina protocol (standard UNI 10453).
Monitor the conformity of incoming flour.
Test new compositions.
Compare, select and classify the different batches of wheat available on the market
according to their future use.
Durum wheat (triticum durum)
The Alveograph evaluates the tenacity of semolina intended for making pasta and
determines the bread-making capacities of durum wheat flour (standard protocol UNI10453).
Wheat or flour blends
In milling, wheat or flour is blended to adapt quality according to the future use. With the
Alveograph, calculate the right blend for making high quality products.
Optimize their usage by measuring their effects (cysteine, ascorbic acid, yeast, glucose, etc.) on the plastic properties of the dough.
The hydrolysis of peptide bonds leads to a partial destruction of the gluten network.
These effects are clearly shown on the Alveograph results.
The effects that gluten has on dough are easily detectable with the Alveograph. For
example, excess gluten results in high dough elasticity, and poor extensibility.
Insect contaminated wheat
The Alveograph makes it possible to detect flour that has been produced with
Deactivated yeast has an effect on the dough plastic qualities, which are detectable with
Salt produces a reinforcement of protein structure. In bread making, this effect is
researched to avoid sticking after mixing. The effect of salt on dough rheology can be
measured with the Alveograph.
Key functions and innovations
Instruments linked to PC software
Test data is displayed live test after test.
A standard analysis certificate is automatically generated. Your company name and logo can easily be added.
All data is backed up to assure perfect traceability.
Extrusion and cutting of dough pieces
Resting plates have a high-resistance anti-adhesive coating to facilitate the preparation of dough pieces.
Dough cutter is semi-automatic and very easy to use.
The NF EN ISO 27971 describes the steps to follow in order to achieve a repeatable and
reproducible Alveograph test, starting from a sample of wheat. CHOPIN Technologies
offers equipment specifically developed for this:
– The EM10 oven or Infraneo: to measure moisture content.
– The MR2L mixer: to temper the wheat and mix flour.
– The CD1 mill : to make a representative laboratory flour.
Catalogue : PDF