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.

The alveograph is a modified version of the extensometer which was invented by Marcel Chopin in 1920. The instrument was used to prove that the baking properties of bread were essentially dependent on the quality of wheats. 2 The method applies to any type of wheat—from soft to hard—with a specific protocol for measuring Durum wheat flour.

Un alvéographe ou extensimètre est un appareil permettant de déterminer en boulangerie le comportement mécanique d'une pâte de farine, sa « force boulangère ». Il utilise pour cela leur déformation par pression d'air.

Read how the CHOPIN Alveograph® products are being used in the industry: Understand dough behavior to ensure consistency in appearance, size, aroma, and structure. The Alveograph® Series is used by millers and bakers all over the world to provide test results that serve as reference for grains and cereals.

The Alveograph is an instrument for measuring the properties of a bubble of dough as it is inflated. An Alveograph is always composed of two inseparable parts: the kneader and the Alveograph itself. The parameter W is called the deformation energy, as it represents the energy required to inflate the dough bubble until rupture.

Connaître les critères alvéographiques d’un blé ou d’une farine permet de déterminer sa valeur boulangère (force de la pâte). Avec ce test, il est possible d’optimiser le mélange de différentes variétés de blé et d’adapter sa farine aux différentes utilisations prévues.

The alveograph is an empirical tool used to assess the baking quality of wheat flour. The alveograph measures viscoelastic properties of a dough bubble while it is inflated, as the alveograph method attempts to mimic the bubble growth taking place during dough fermentation and in the beginning of baking 1.

Dec 30, 2005 · An Alveograph (aka “Chopin Alveograph”) is a tool used to help determine what a particular wheat flour is useful for. The Alveograph uses air pressure to inflate a thin sheet of dough, simulating the carbon dioxide bubbles that are present in bread dough, that cause dough to stretch when rising.

Understand dough behavior to ensure consistency in appearance, size, aroma, and structure. The AlveoPC is used by millers and bakers all over the world to provide test results that serve as reference for grains and cereals, both for quality control and developing new products. Typical applications include:

Technologie Boulangerie Pâtisserie- Bac pro 3 ans 1 Technologie Boulangerie Pâtisserie Thème: L’alvéographe de Chopin Classe : Terminale Bac Pro Date : Objectifs du cours :