Back Alveógrafo de Chopin Spanish Alvéographe French Alveografo di Chopin Italian Alveografia Portuguese Альвеограф Ukrainian
The Chopin Alveograph (originally named Extensimeter[1]) is an empirical tool for wheat flour quality measurement.[2][3] It measures the properties of the dough produced from the flour, by inflating a bubble in a thin sheet of the dough until it bursts. This process is supposed to simulate the natural bubble growth during the fermentation and in the early stages of baking. An analysis of the recorded graph of pressure vs. bubble volume yields about ten values that characterize the suitability of the flour for different uses.[2] As of the 2020s, the device is manufactured by Chopin Technologies (since 2016, a part of KPM Analytics[4]). A similar device for bubble inflation, D/R Dough Inflation System, is made by Stable Micro Systems.[2]
- ^ Dubois, Dubat & Launay 2016, p. 3.
- ^ a b c Jødal & Larsen 2021, p. 1.
- ^ Edwards, W. P. (2007). "5: Flour testing". The Science of Bakery Products. Royal Society of Chemistry. p. 142. ISBN 978-0-85404-486-3.
- ^ Union Park Capital 2016.