Chopin Alveograph During the mixing process, bubbles are formed in the dough due to the incorporation of air. During fermentation, CO₂ produced by yeast diffuses into these bubbles. As fermentation progresses, more CO₂ is produced, increasing the pressure inside the bubbles and causing the dough volume to expand gradually. For an individual bubble, rupture indicates poor gas retention. If a bubble grows from a small one to a larger one without rupturing, it indicates good dough elasticity and results in a larger bread volume. In contrast, stiff dough has a low expansion rate. The Chopin Alveograph simulates the expansion of dough bubbles during fermentation. It allows the dough to expand in multiple directions under air pressure (bubble blowing) and records the pressure changes in the air as the dough deforms until the bubble bursts. This data is used to analyze the dough's elasticity, extensibility, and baking performance.
During the mixing process, bubbles are formed in the dough due to the incorporation of air. During fermentation, CO₂ produced by yeast diffuses into these bubbles. As fermentation progresses, more CO₂ is produced, increasing the pressure inside the bubbles and causing the dough volume to expand gradually. For an individual bubble, rupture indicates poor gas retention. If a bubble grows from a small one to a larger one without rupturing, it indicates good dough elasticity and results in a larger bread volume. In contrast, stiff dough has a low expansion rate.
The Chopin Alveograph simulates the expansion of dough bubbles during fermentation. It allows the dough to expand in multiple directions under air pressure (bubble blowing) and records the pressure changes in the air as the dough deforms until the bubble bursts. This data is used to analyze the dough's elasticity, extensibility, and baking performance.
The instrument used to measure the rheological properties of flour and dough, particularly the elasticity and extensibility of the dough. This instrument provides a method for evaluating flour quality by simulating the expansion and rupture process that dough undergoes during the production of bread or other baked goods. If you are interested, feel free to contact us:
During the mixing process, bubbles are formed in the dough due to the incorporation of air. During fermentation, CO₂ produced by yeast diffuses into these bubbles. As fermentation progresses, more CO₂ is produced, increasing the pressure inside the bubbles and causing the dough volume to expand gradually. For an individual bubble, rupture indicates poor gas retention. If a bubble grows from a small one to a larger one without rupturing, it indicates good dough elasticity and results in a larger bread volume. In contrast, stiff dough has a low expansion rate.
The Chopin Alveograph simulates the expansion of dough bubbles during fermentation. It allows the dough to expand in multiple directions under air pressure (bubble blowing) and records the pressure changes in the air as the dough deforms until the bubble bursts. This data is used to analyze the dough's elasticity, extensibility, and baking performance.
The instrument used to measure the rheological properties of flour and dough, particularly the elasticity and extensibility of the dough. This instrument provides a method for evaluating flour quality by simulating the expansion and rupture process that dough undergoes during the production of bread or other baked goods. If you are interested, feel free to contact us:
