Alveograph Series: The Science Behind Dough Rheology
The Alveograph® Series Dough Rheology Analyzers are the industry-standard tools for measuring the rheological properties of dough. Originally conceptualized nearly a century ago, the Alveograph® has continuously evolved, offering new protocols and fully adjustable testing conditions - including speed, time, and temperatures - to meet the demands of modern baking and milling industries.
Why Rheological Properties Matter?
Rheological properties of dough are critical for understanding how it will perform during production. These properties include:
Machinability
Stickiness
Shape retention
(whether the dough will spread or shrink)
Development during fermentation
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Key Features of the Alveograph® Series
- Universal Measurements: Accurately measures tenacity, extensibility, elasticity, and baking strength (P, L, W, and I.e. values).
- Model Options: Available in two models—Alveolab and AlveoPC.
- Versatility: Suitable for testing both soft and hard wheat varieties.
- Advanced Testing: New whole wheat test protocol and customizable testing options (Alveolab® only).
- Compliance: Meets international AACC and ISO standards.
- Temperature Control: Automatic temperature control with Alveolab®; external chiller option for AlveoPC.
- User-Friendly Interface: Easy-to-use interface for seamless operation.
- Data Integration: Standardized data export for easy integration into a LIMS.
STANDARDIZED MEASUREMENTS
The Alveograph® test works by blowing air into a thin dough patty to create a bubble, simulating the release and retention of gas (carbon dioxide) during dough fermentation and baking. The results are given in five standard industry values.
- P: Tenacity - Measures the dough's ability to resist deformation. At a given hydration, it shows the dough's consistency, indicating whether the dough is hard or soft.
- L: Extensibility - Measures the maximum volume of air the dough can hold. It depends on the quantity and quality of proteins and shows the dough's capacity to retain gas.
- Ie: Elasticity Index - Represents the dough's ability to stretch and return to its original shape.
- W: Dough baking strength - Measures the dough's overall strength, depending on protein quality and quantity, starch damage, enzymes, and their interactions. It is shown as the area under the curve or energy value.
- P/L: Curve Configuration Ratio of tenacity (P) to extensibility (L).
Stress/strain, first derivative, and consistency recording during mixing: New parameters in the Alveolab®. These features enhance its ability to differentiate and predict dough behaviour better than other models.
FIND THE RIGHT FLOUR FOR YOUR PRODUCTION
No flour is "better" than another; it depends on your production process and the product you are making. For example, you might need low tenacity flour for cookies and wafers, or higher tenacity flour for sliced bread and panettone bread, etc.
The Alveograph® test helps you identify the key dough characteristics needed for your final product.
COMPREHENSIVE AND INTUITIVE DATA
The Alveograph® software offers detailed and easy-to-understand information about tenacity, extensibility, elasticity, baking strength, and more. It automatically creates a standard analysis certificate for checking test results.
You can view test data live on your PC, and creates a backup for fulltraceability. Results are displayed in both graphical and table format, making it easy to assess dough behaviour quickly.
SIMPLE TESTING PROCEDURE
The Alveograph® test is simple and involves four steps:
- Mix the flour with salted water.
- Prepare five equal pieces of dough.
- Let these pieces of dough rest.
- Automatically inflate each dough piece until the bubble bursts.
You don’t have to wait until the end of the test to start a new one. As soon as the mixing bowl is available, you can begin the next test.
ACCESSORIES TO MAKE TESTING EASIER
The Alveograph® comes with several helpful accessories to make testing easier and faster for users:
Semi-automatic Cutter
For consistent patty size and easy processing.
Teflon™-Coated Resting Plates
To prevent sticking of dough and make cleaning easy.
Reference Flour
To ensure accurate testing (optional).
Dedicated CPU (MiniPC)
Runs on Windows 10 IOT for smooth operation.
The Alveograph® Series offers two versatile models, each designed to fit specific testing requirements:
Alveolab®: Automated & Fully Controlled Alveograph Test Conditions
Alveolab® is a user-friendly and flexible analyzer that automates testing of flour and dough properties.It is ideal for quality control, research, development, and testing new products. With its adaptable range of protocols, it meets international standards.
Features
- Versatile Hydration: Supports both constant and adapted hydration levels.
- Advanced Automation: Includes self-controlled cooling, automatic water injection, and automated dough processing (mixing, crushing, and blowing).
- Adjustable Settings: Operators can customize temperature, mixing speed, airflow, humidity, and timing.
- Whole Wheat Testing: Includes a new protocol for whole wheat flour.
- Customizable Protocols: Allows for tailored testing procedures.
- Suitable for All Wheat: Works with both hard and soft wheat.
- Automatic Temperature Control: Manages testing temperatures automatically.
- User-Friendly Interface: Simple, modern, and intuitive interface.
- Standardized Analysis: Complies with AACC 54-30, ICC 121, NF EN-ISO 27971, and GOST 51415-99 standards.
- Data Integration: Exports data in a standardized format for easy integration into a LIMS.
Whole Wheat Test (Alveolab® Only)
Adapted Hydration Test (Alveolab® with Alveo-AH Kit)
AlveoPC: For Quality Control
The CHOPIN Technologies AlveoPC is a benchtop analyzer designed for technicians who conduct standard Alveograph tests at constant hydration in laboratories where temperature and humidity are tightly controlled. It is a simplified version of the Alveolab®, meeting international standards for analyzing key dough parameters.
Features
- Consistent and standardized testing procedures
- Simple, modern, and intuitive user interface
- Provides universally recognized measurements for important rheological properties like tenacity, extensibility, elasticity, and baking strength
- Ideal for controlled lab environments
- Suitable for both hard and soft wheat
- Easy data export for integration into a LIMS