Complies with standards AACC 54-30.02 ICC 121 NF EN ISO 27971 GOST 51415-99 Alveo-Consistograph Measures the water absorption, tenacity, extensibility, elasticity and baking strength of flours Universal Analyzes hard, soft and durum wheat Simple A single apparatus for preparing and analyzing the sample Flexible Standard protocol at constant hydration (soft wheat), adapted hydration protocol (hard wheat) and specific protocols for durum wheat Improvement in the plastic quality of dough Conforms to specifications Standardized analysis for commercial transactions (standard protocol) Optimization of wheat or flour blends
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Alveo-Consistograph - · PDF filewith standards AACC 54-30.02 NF EN ISO 27971 ICC 121 Alveo-Consistograph Measures the water absorption, tenacity, extensibility, elasticity and baking
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Complies
with standards
AACC 54-30.02
ICC 121
NF EN ISO 27971
GOST 51415-99
A lveo-Consistograph
Measures the water absorption, tenacity, extensibility, elasticity and baking strength of flours
Universal
Analyzes hard, soft and durum wheat
Simple
A single apparatus for preparing and analyzing the sample
Flexible
Standard protocol at constant hydration (soft wheat), adapted hydration protocol (hard wheat) and specific protocols for durum wheat
Power supply : 220/240 V - 50/60 HzPower : 250 WNet weight : 25 KgDimensions (mm) : L 450 x P 320 x H 500Volume : 0,19 m3
Mixer
Power supply : 220/240 V - 50/60 HzPower : 1000 WNet weight : 35 KgDimensions (mm) : L 450 x P 500 x H 300Volume : 0,20 m3
Alveolink
Power supply : 220/240 V - 50/60 HzPower : 35 WNet weight : 7,4 KgDimensions (mm) : L 330 x P 220 x H 200Volume : 0,05 m3
Ordering information :901003 Alveo-Consistograph901004 Alveolink NG
Interpretation of the Alveograph curve
The curves obtained with the Alveograph are interpreted using the following parameters:
P : tenacity (maximum pressure on deformation)L : extensibility (length of the curve)W : baking strength (area under the curve)P/L : configuration ratio of the curvele = P200/P : elasticity (P200 : pressure at 4 cm from the start of the curve)
The Alveo-Consistograph measures the rheological characteristics of a dough during mixing as well as its deformation in the form of a bubble (tenacity, extensibility, elasticity, etc.)
Measurement principle
Benefits
Three-dimensional extension of a dough specimen to reproduce biologically or chemically driven gaseous deformation.
The Alveograph test has four steps:
> Flour is mixed with salted water> Five dough samples are prepared> The samples are left to rest> The dough samples swell under controlled test conditions.
The Consistograph records the pressure during mixing and from it deduces the water absorption of the flour.
The curve and the associated calculated parameters are handled automatically by the integrated Alveolink.
The main applications
Selection, control and classification of wheat and flour
Optimization of mixes (arithmetic rule)
Improvement of the plastic qualities of flours (ingredients, enzymes, etc.)
Numerous applications and publications available
SAFEYour tests are carried out with a single apparatus which meets current international standards. Integrated calculation saves you time and eliminates risk of error.
FLEXIBLEThe Alveo-Consistograph combines the performance of the Alveograph with that of the Consistograph. It allows you unrestricted testing of all types of wheat: hard, soft or durum.A special protocol allows you to detect wheat bug.
COMPREHENSIVEThe Consistograph measures the flour’s water absorption rate in 4 minutes, allowing you to test flours in the Alveograph based on their hydration capacity (adapted hydration protocol).
VERSATILEThe Alveograph adapts to your needs. The protocol can be customized with the help of CHOPIN Technologies Application Laboratory.
RELIABLEReproducible and standardized measurements.
Methods and equipment for controlling the characteristics of cereals and their derivatives