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AACC International Approved Methods - AACC Method 54-30.02. Alveograph Method for Soft and Hard Wheat Flour(^1)

AACC International Approved Methods

Physical Dough Tests

AACCI Method 54-30.02
Alveograph Method for Soft and Hard Wheat Flour1

VIEW METHOD

Objective
The alveograph measures resistance of dough to extension and extent to which it can be stretched under the conditions of the method. In this method, a sheet of dough of definite thickness prepared under specified conditions is expanded by air pressure into a bubble until it is ruptured. The internal pressure in bubble is graphically recorded on moving paper or automated integrator.

A video demonstration accompanies this method.