Chopin alveograph

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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[edit]

  1. ^ Edwards, W. P. (2007). "5: Flour testing". The Science of Bakery Products. Royal Society of Chemistry. p. 142. ISBN 978-0-85404-486-3. 
  2. ^ "Alveograph". Practically edible. 2009. Retrieved 2009-09-19. 

External links[edit]