click here for more information
An alveograph is a rheological tool used to assess the baking performance of flours used in baked products (bread, noodles, tortillas, biscuits, etc.). It is based on injecting air into a thinly stretched sheet of dough to form a bubble, simulating gas/carbon dioxide release and retention during dough fermentation and oven spring during baking.
Bakers use alveograph data to gain understanding of fluctuations in dough rheological changes by assessing:
- Baking strength
- Resistance of dough to deformation