Product Overview

Unlock the Secrets to Producing Superior Baked Goods

The CHOPIN Technologies Alveograph Series is the industry-standard tool used to measure rheological properties of dough, such as tenacity, extensibility, elasticity, and baking strength. With this data, millers and bakers can predict the performance of flours used for baked goods, noodles, biscuits, etc.

For millers, the Alveograph Series allows them to analyze and optimize blends of wheat and flour, or adapt them as needed for their customer. For bakers, the analysis data allows them to monitor incoming ingredients, test new recipes, control their production processes, and ensure high-quality final products.

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Features

  • New whole wheat test protocol (Alveolab® only)
  • Easy to use – simple, modern and intuitive interface
  • Standardized analysis – meets AACC 54-30, ICC 121, NF EN-ISO 27971, and GOST 51415-99 standards
  • Measures the main rheological properties – tenacity, extensibility, elasticity, and baking strength

Benefits

  • Monitor incoming wheat or flour to ensure you are starting with high-quality ingredients
  • Improve efficiency by conducting multiple tests throughout the day
  • Understand dough behavior for testing new recipes and controlling additives
  • Measure and adapt flour according to specifications
  • Understand dough behavior to provide consistent products for your brand
  • Use proven, industry-standard analysis for your testing procedures
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Applications

Internationally Recognized As The Industry Standard Reference for Grains & Cereals

The Alveograph Series is used by millers and bakers all over the world to provide test results that serve as reference for grains and cereals. Applications for the Alveograph include analysis of:

  • Wheat selection for baked goods or pasta
  • Wheat or flour blends
  • Vital gluten
  • Salt and sugar impacts
  • Durum wheat
  • Additives and ingredients (proteases, amylases, deactivated yeasts, etc.)
  • Insect contaminated wheat

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Product Lineup

The Alveograph Series is available in two configurations. Download the detailed comparison chart to determine which model is best for you.

Alveolab

Alveolab - Automated and Fully Controlled Testing

  • Temperature and hygrometry control
  • More data from a single test
  • Software displays comprehensive test data
  • All data is backed up to ensure perfect traceability
  • Additional protocols and standards, including NEW whole wheat flour test protocol
  • Intuitive and complete software including a blending law tool and assistance to select the most suitable additive to obtain target values
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AlveoPC

AlveoPC - For Use in Controlled Lab Environments

  • Smaller, cost-effective benchtop analyzer
  • Includes a mini-PC for data collection
  • Comprehensive test data
  • All data is backed up to ensure perfect traceability
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How It Works

Innovative & Efficient Functions Adapted for Many Protocols

The Alveograph is one of the most used quality control tools around the world. The devices are composed of two inseparable elements: a kneading machine to create a dough sample for testing, and the Alveograph itself, which measures the extension of a dough bubble formed by 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 Alveograph Data is Used to Understand Dough Properties

  • Tenacity – ability of the dough to resist deformation when being stretched
  • Elasticity – ability of dough to spring back when it is stretched
  • Extensibility – ability to stretch without breaking
  • Baking strength – global energy necessary to deform the dough into a bubble until rupture

The Test Involves Four 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


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System Components

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Details

Characteristic Curve and Measurements

The alveograph data is used to understand dough properties:

  • Tenacity – ability of the dough to resist deformation when being stretched
  • Elasticity – ability of a dough to spring back when it is stretched
  • Extensibility – ability to stretch without breaking
  • Baking strength – global energy necessary to deform the dough into a bubble until rupture
The Alveograph Curve

P: Tenacity (capacity to resist deformation) 

Tenacity depends on water absorption capacity:

  • Protein quantity and quality
  • Starch damage
  • Fibers (pentosans, ash content)

For a given hydration, tenacity represents the dough consistency (how hard a dough is)

L: Extensibility (maximum volume of air the bubble can contain)

Extensibility depends on:

  • Protein quantity and quality (mainly)
  • Extensibility represents the dough potential to stretch to hold gas (gas retention capacity)

P/L: Curve configuration ratio of tenacity and extensibility

Ie: Elasticity index, le = P200/P (P200: pressure at 4 cm from the beginning of the curve) 

  1. Elasticity represents the capacity of a dough to stretch and return to its initial position when stress ends
  2. It is measured 40 mm after the beginning of the curve (L = 40)
  3. At this instant, the quantity of air injected in the bubble is 200 ml.
  4. The bubble volume at this instant indicates the dough resistance to deformation. It is a way to evaluate the elasticity.

W: Dough baking strength (area under the curve) or Energy value

Baking strength depends on:

  • Protein quantity and quality
  • Starch damage
  • Enzymes
  • Interactions
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Software

The Alveograph Series software provides straightforward, comprehensive, and intuitive data. Information about tenacity, extensibility, elasticity, and baking strength allow the lab technician to make decisions about blends or additives. A standard analysis certificate is automatically generated for use in verifying the test results.

The Alveograph Series software provides straightforward, comprehensive, and intuitive data. Information about tenacity, extensibility, elasticity, and baking strength allow the lab technician to make decisions about blends or additives. A standard analysis certificate is automatically generated for use in verifying the test results.

The Alveograph Series software provides straightforward, comprehensive, and intuitive data. Information about tenacity, extensibility, elasticity, and baking strength allow the lab technician to make decisions about blends or additives. A standard analysis certificate is automatically generated for use in verifying the test results.

The Alveograph Series software provides straightforward, comprehensive, and intuitive data. Information about tenacity, extensibility, elasticity, and baking strength allow the lab technician to make decisions about blends or additives. A standard analysis certificate is automatically generated for use in verifying the test results.

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