The alveograph inflates a bubble until rupture and pressure versus-time is recorded using a pen on chart paper of dough from a flat circular sheet of dough clamped at its circumference.
Amylograph Measures the relative viscosity of a flour-water suspension as it is heated at constant rate. This test measures the change in viscosity as the ·starch granules gelatinize and swell during heating.
Test Baking This is a measurement of the baking performance of a given flour for its bread making quality is compared with standard control flours of known quality in terms loaf volume, loaf height and a subjective visual assessment of colour and texture by a trained expert. Although test baking gives accurate results, it is slow, expensive and time consuming, labour intensive and requires high trained staff and specialized facilities and equipment. The milling and baking industries demand small scale methods that yield rapid and accurate results.
Last modified: Thursday, 15 December 2011, 10:27 AM
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