The Alveograph is a tool that measures flour quality by inflating a bubble in a thin sheet of dough until it bursts. It was invented in 1920 in France and has since been modernized with automated features. The key measurements provided are dough intensity (P), extensibility (L), elasticity index (Ie), and baking strength (W). These measurements can be used to analyze how different factors like yeast, sugar, temperature, and salt influence dough behavior. The Alveograph works by calibrating the device, mixing dough with a calibrated amount of water, stretching test pieces of dough until they burst, and providing resulting data on measurements like P, L, Ie, and W.

1. Presentation on Determintion of
the flour quality by Alveograph
Md Ar Rafi Himel
2011337022

2. Introduction
• The Alveograph is a tool for flour quality
measurement. It measures the flexibility of
the dough produced from the flour, by
inflating a bubble in a thin sheet of the dough
until it bursts.
• It was developed in 1920 in France by Marcel
Chopin, who named it the Extensimeter.

3. AlveoLab

4. Machine Modernization History
• 1920 – Invented In France
• 1970 – Start using in Industrial purpose
• 1987 – Start using Industrially

5. Modern AlveoLab Features
• Automatic pump calibration.
• Automatic water injection.
• Dough cutter for better dough preparation.
• Automation in positioning in temp & humidity
control compartment.
• Inverted bubble which is more spherical.
• Dedicated software which provides analyzed
data.

6. Graphical Output

7. Key Measurements
• P = Dough intensity or Capacity to resist
Deformation.
• L = Max amount of air that a bubble can
contain or dough extensibility.
• Ie = Elasticity Index.
• W = Baking strength.

8. Application
• Extraction of dough loaves.
• Fresh yeast influence on dough behavior.
• Dry yeast influence on dough behavior.
• Glucose-Oxidase influence on dough behavior.
• Ascorbic acid influence on dough behavior.
• Hemicellulose influence on dough behavior.
• Gluten influence on dough behavior.
• Inactivated yeast influence in dough behavior.
• Sugar influence in dough behavior.
• Proteases influence in dough behavior.
• Temperature influence in dough behavior.
• Salt influence in dough behavior.

9. How It Works
Adjustment of device
18-22 deg c
Calibration of Alveograph
calibrate at 92 mm & 60 mm
Dough Mixing
mixer burette with distl water(Wg 250g of flour)
Stop mixture and remove lid
its done in 1 min
Preparation of test pieces
Stretching of test pieces
(Do the same another 5 times)

10. Resulting Data

11. Thank You