Alveolab

Additional Protocols

The Alveolab® includes more protocols than the AlveoPC, including:

• Whole wheat test protocol
• Relaxation protocol
• Hybrid protocol
• Consistograph analysis
• Alveographic analysis - protocol at adapted hydration
• Creation of new specialized protocols (mixing, speed, duration, etc.)

Versatile System

With the wide range of wheat flours available around the world, analysis data is increasingly important for millers and bakers to characterize each and determine how they will perform for baking. With the Alveolab®, the operator can adjust temperatures, mixing speed, air flow, relative humidity, and test timing. This versatility allows millers and bakers to be ready for new challenges and to better approximate specific processes. An example of a new challenge is whole meal flour. Previously, it was not possible to analyze whole meal flour with the Alveograph classical method. Now, with the Alveolab®, whole meal flour can be analyzed. New baking innovations are happening all the time and the Alveolab® is built with the future in mind.

Standards

• ISO 27971, AACC54-30.02, ICC 121, GOST 51415-99
• + ICC 188
• + UNI 10453
• + ICC 188: Alveo AH
• + UNI 10453: Durum wheat semolina

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

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