The Alveolab and AlveoPC analyzers are internationally recognized as the essential and standard tool used to measure rheological properties (tenacity, extensibility, elasticity, and baking strength of dough), and therefore baking performance of flours used for baked goods, noodles, biscuits, etc.
The Alveograph devices are composed of two inseparable elements: a kneading machine equipped with an extraction passage enabling the development and extraction of the dough in preparation for testing; and the alveograph itself which measures the three-dimensional extension of a dough bubble formed by the air pressure.
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 during fermentation.
The test involves 4 main steps:
Mixing flour and salted water.
Preparing five calibrated pieces of dough.
Putting these pieces of dough to rest.
Automatically inflating each piece of dough until the resulting bubble bursts.