The AlveoConsistograph helps you to classify, control, and select wheat and flour and optimize their blending for specific rheological properties. It measures the effects of improvers, ingredients, and other additives resulting in better control of dough on the production line and more consistent end-product quality.

The AlveoConsistograph Handbook, Second Edition provides an understanding of the technical data generated by the instrument and gives timely application examples. It explains the workings of the Chopin Consistograph and provides a deep insight into its coupling with the Chopin Alveograph. This is the first revision of this resource in 20 years and it explains major modifications and improvements of the Alveograph through new and completely revised chapters.

A new chapter on the Consistograph, the component that is used to determine the water absorption capacity of flour, includes test procedures, applications, differences from other devices, maintenance, and troubleshooting. Another new chapter discusses the debate surrounding the testing of samples, using either constant water content or constant consistency methods. This chapter gives useful insight into the adapted hydrated Alveograph protocol and its benefits for users of flour that will be part of formulations where gluten quality and performance is crucial. It covers the controversial subject in depth, the technical basis for the development of the debate, and compares the use of both methods on the same wheat.

In addition to wheat flour, the book provides guidance for using the Alveograph on additional products like durum wheat semolina or durum pasta. All chapters have been re-written to include the latest practices and will help users gain a better understanding of how this important technology is used in today’s food labs.

This large format, easy-to-read handbook includes two helpful appendixes: The first lists the main alveograph parts and the second lists selected references concerning the alveograph. The Alveoconsistograph Handbook will provide every user, all along the cereal chain, with up-to-date information helping them to get the most out of their daily use of this important technology. It will be especially useful for food scientists in the baking industry, quality control laboratories, suppliers of enzymes and additives, breeders, grain scientists involved with grain storage, as well as grain exporters.

Topics Covered Include:  

• Description of different alveograph types
• Theory of the alveograph       
• Description of the alveograph procedure      
• Modification of the alveograph procedure
• Interpretation of the alveograph results         
• Factors influencing the alveograph    
• Alveograph calibration
• Description of the consistograph
• Adapted hydration method for the alveograph           
• Troubleshooting         
  

The AlveoConsistograph Handbook, Second Edition

Part I. The Chopin Alveograph—Constant-Hydration Method

The Chopin Alveograph

The Instrument
The Alveolink Calculator
The AlveoExpert Software

Theoretical Aspects of Bubble Inflation and New Applications to Dough Rheology

Dough Deformation During Alveographic Measurements
Basic Rheological Terms and Rheological Behavior of Dough
Biaxial Extension in Rheological Studies
Pseudoplastic and Strain-Hardening Properties in Biaxial
Extension
Stress Relaxation in Biaxial Extension
Consequences of Dough Compressibility
Conclusion

The Alveograph Procedure

Preparing the Instrument
Preparing the Sample
Testing Procedure
Evaluating the Alveogram
The Alveograph Procedure Using the Alveolink Calculator
Appendix: Relaxo-Calculator RCV4 Commands and Functions

Modifications of the Alveograph Procedure

Alveography with the Micromixer
Alveography of Durum Semolina
Alveography of Hard Winter Wheat Flour
Alveography of Insect-Infested Wheat
Use of Alveography in Nonfood Industries

Interpretation of the Alveogram

Commonly Used Values
Alveogram Values and Baking Quality
Nonconventional Interpretations of Alveograms
Alveography and Structural Relaxation

Factors Influencing Alveograms

Operating Procedure
Constant Water Content Versus Constant Consistency
Flour Constituents
Baking Ingredients
Oxidizing and Reducing Agents
Flour Chlorination
Grain Irradiation
Dough Fermentation

Calibration

Controlling the True Value
Mechanical Calibration of the Alveograph
Alveograph Automatic Calibration

Part II. Recent Modifications of the Chopin Alveograph

The Chopin Consistograph

Presentation
Principles
Test Procedure
Main Differences from Other Devices
Applications
Maintenance and Troubleshooting

Adapted Hydration: A Modern Way of Understanding Alveographs

Overview of 80 Years’ Experience—And Debates 65
The Technical Basis of the Debate and Its Development
The Constant-Consistency Alveograph Method—How Does It Work?
Comparison of Results Obtained on the Same Wheat Using the Constant-Water-Content and Constant-Consistency
Techniques
Conclusions

Part III. Supplementary Information

Maintenance and Troubleshooting

Daily
Weekly
Monthly
Quarterly
Annual
Troubleshooting
Cases

“This handbook will be especially useful for food scientists in the baking industry, quality control laboratories, suppliers of enzymes and additives, breeders, grain scientists involved with grain storage, as well as grain exporters.”
—CABI

“…provides a solid starting point for the newcomer to the Alveograph technique and the experienced user should also benefit from the updated information about the latest practices, new applications, and troubleshooting tips … provides a rich source of references for research ideas and practical applications and will help to put into perspective the position this technique holds in the cereal food industry.”
—Journal of Cereal Science