The Chopin Alveograph (originally named Extensimeter) is an empirical tool for wheat flour quality measurement. It measures the properties of the dough produced from the flour, by inflating a bubble in a thin sheet of the dough until it bursts.
The Chopin Alveograph (originally named Extensimeter) is an empirical tool for wheat flour quality measurement. It measures the properties of the dough produced from the flour, by inflating a bubble in a thin sheet of the dough until it bursts.
Source: Wikipedia "Chopin alveograph" · CC BY-SA 4.0
Share this article: X · Bluesky