Chopin alveograph
The Chopin Alveograph is a tool for flour quality measurement.[1] 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. The resulting values show the strength of the flour, and thus its suitability for different uses.
It was developed in 1920 in France by Marcel Chopin, who named it the Extensimeter.[2]
References
- ↑ Edwards, W. P. (2007). "5: Flour testing". The Science of Bakery Products. Royal Society of Chemistry. p. 142. ISBN 978-0-85404-486-3.
- ↑ "Alveograph". Practically edible. 2009. Retrieved 2009-09-19.
External links
- OVGuide: Chopin Alveograph videos
- Chopin Alveograph manufacturer's leaflet
- Chopin Alveograph Guide from HGCA
- Alvéographe, par Nancy Edwards et Jim Dexter (in French) Last Modification: 2008-12-04
This article is issued from Wikipedia - version of the 11/7/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.