The AlveoLab enables determination of the tenacity, extensibility, elasticity and baking strength of flour.

The AlveoLab test consists of producing a thin sheet piece of dough, which, under air pressure, turns into a bubble. This process reproduces the deformation of the dough when subject to carbon dioxide bubbles during fermentation, analysing the visco-elastic or rising properties of wheat dough that occur in the baking processes. 

The Alveograph indicates how pliable a dough a flour can make, by measuring how much pressure and how much time is necessary to cause and burst a large air bubble in the dough. From this test, bakers can decide on the best product to make with the flour. 

To use an Alveograph, a set amount of dough is mixed. The standard amount of flour usually used is 250 g (1/2 pound.) A liquid consisting of 97.5% water and 2.5% sodium chloride is added (how much liquid is added will depend on how moist or dry the flour used was.) The flour and water are mixed for 8 minutes, then the machine extrudes the dough in small sheets. The dough is allowed to rest, then it's moved to the Alveograph, which then inflates the dough until it bursts, and measures the point at which it burst. 

Different values are extracted from the analysis of the bursting point. To simplify the values:


  • P - stands for maximum pressure that was withstood. Shows how strong the dough was;
  • L - stands for the height of the bubble that was achieved, measured from where the slope of the bubble started to the top of the bubble. Shows how flexible the dough was;
  • P/L - for the ratio of P to L;
  • G - stands for the square root of the volume of air in the bubble that was possible before the bubble burst. Shows how flexible the dough was;
  • W - stands for the energy needed to make the bubble as big as it could before it burst. Shows the strength of the flour.


Click here to watch a demonstration.





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