Chopin alveograph

A bread flour giving a strong and elastic dough Figure 1 Chopin Alveograph results for flour from NABIM group 1 wheat... 

Table 1 Typical results obtained with a Chopin Alveograph for flour milled from British wheat varieties (see text for NABIM group classifications )...

These important fundamental observations when combined with the operational ease of the instrument make the Chopin Alveograph an attractive candidate for dough research. 

The UK now exports approximately 20% of the wheat produced. British Cereal Exports have produced two brands to aid export of UK wheat ukp is prerrrirrm wheat for bread making and uks is soft wheat for a variety of rrrarkets. Grain is analysed using the Chopin Alveograph Test when selling into this market as it... 

If grain is to be stored for more than four months, maximum moisture content should be 14%. W and P/L values are from Chopin Alveograph Tests. Hagberg FN, Hagberg falling number. 

The Chopin Alveograph uses air pressure to inflate a bubble of dough until it bursts. The instrument continuously records the air pressure and the time that elapses before the dough breaks (Figure 4). 

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