Method for using of the Chopin Alveograph

Methods Type:

Generic Methods

Key data

Number:

121

Analyte:

Rheological Properties (Chopin Alveograph)

Matrix:

Wheat Flour

Year of Approval:

1972

Year of Last Revision:

1992

Scope:

The method is used to assess the rheological properties of a dough prepared from wheat flour using the Chopin-Alveograph. The method is applicable to flour from wheat (Triticum aestivum L.).

References

ICC-Standard No. 130, Sampling of milling products (semolina, flours, agglomerated flours and by-products); 1980
ICC-Standard No. 110/1, Determination of the moisture content of cereals and cereal products (Practical method); 1976
ISO 3696, Water for analytical laboratory use - Specification and test methods, 1987

Definitions

"Rheological properties of a dough" means the resistance of the dough to stretching and its extensibility, under the conditions of the method, until the moment when it begins to rupture.

Method for using of the Chopin Alveograph

References

Definitions

Main menu

ICC Journal

ICC Services

Projects

My account