The Alveograph (Chopin) test measures gluten strength, using a piece of dough that is inflated until it breaks. Dough is prepared and developed, and dough disks are cut and rested, after which each disk is inflated with air and the resistance to expansion is measured.
Information relating to elasticity and extensibility, which describe gluten quality as well as dough strength, can be derived from the Alveograph curve. Because dough is prepared at a constant rate of 50% hydration, flour with low WA capacity will produce more viscous dough. The Alveograph can therefore be used to measure WA.
The gas cells in dough expand in three dimensions during proving. The Alveograph measurement is based on a similar action, although measured on a sheet of dough rather than on individual gas bubbles, meaning that the results are relevant to dough behavior during fermentation and proving.
The Alveograph provides valuable information to predict dough behavior and baking quality for different applications, such as bread and confectionery, but flour millers and manufacturers also use Alveograph test results as part of flour specifications to ensure a consistent process that will yield a consistent product, such as the ratio between the dough resistance to deformation and extensibility, (Cereals and Grains Association.)
Related terms:
Alpha-AmylaseQuality ControlDough DevelopmentMaltingEndospermGrindingWheat FlourBread DoughDough QualityGluten
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