Learn to use the Alveograph effectively with help from this handbook!

An in-depth guide to the theory, practice, and operation of the Alveograph. Provides the information needed to make the most effective use of the instrument, including instructions on how to attain a permanent record of changes in dough characteristics during expansion.

Contents

1. The Chopin Alveograph
   • The Instrument
   • The Alveograph MA 82
   • The Relaxo-Calculator RCV4
   • Summary of Chopin Alveograph Specifications

2. Theoretical Aspects of the Alveograph.
   • Dough Deformation During Alveographic Measurements
   • Basic Rheological Terms and Rheological Behavior of Dough
   • Biaxial Extension in Rheological Studies
   • Stress Relaxation in Biaxial Extension

3. The Alveograph Procedure
   • Preparing the Instrument
   • Preparing the Sample
   • Testing Procedure
   • Evaluating the Alveogram
   • The Alveograph Procedure Using the Relaxo-Calculator RCV4
   • Appendix: Relaxo-Calculator RCV4 Commands and Function

4. Modifications of the Alveograph Procedure
   • Alveography with the Micromixer
   • Alveography of Durum Semolina
   • Alveography of Hard Winter Wheat Flour
   • Use of Alveography in the Chewing Gum Industry
   • Use of Alveography in Nonfood Industries

5. Interpretation of the Alveogram
   • Commonly Used Values
   • Alveogram Values and Baking Quality
   • Nonconventional Interpretations of Alveograms
   • Alveography and Structural Relaxation
   • Alveography and Stress Relaxation

6. Factors Influencing Alveograms
   • Operating Procedure
   • Constant Water Content Versus Constant Consistency
   • Flour Constituents
   • Baking Ingredients
   • Oxidizing and Reducing Agents
   • Flour Chlorination
   • Grain Irradiation
   • Dough Fermentation

7. Calibration and Maintenance
   • Daily
   • Weekly
   • Monthly
   • Quarterly
   • Annual

8. Troubleshooting
   • P Value
   • L Value
   • W Value
   • Cases
   • Selected References Concerning the Alveograph

Index

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