click here forĀ  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:

  • Tenacity
  • Elasticity
  • Baking strength
  • Resistance of dough to deformation
  • Extensibility