AlveoPC

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

International Reference

• Water absorption (WA), tenacity (P), extensibility (L), elasticity (I.e.), baking strength (W)
• ISO 27971, AACC54-30.02, ICC 121, GOST 51415-99

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