Learn about the principles of dough elasticity, measuring it using the CHOPIN Alveograph, & achieving better product consistently.
Extensibility should not be confused with elasticity! These are two different concepts. Dough can be extensible and not elastic or extensible and very elastic.
Baking strength is measured using the Alveograph and is a key parameter for dough analysis; it’s the famous "W” of the Alveograph test result chart.
