How to Measure the Rheological Properties of Dough and Determine Baking Performance
#foodquality #foodmanufacturing #alveograph #dough #doughquality
This video describes how to run a test using the CHOPIN AlveoPC analyzer.
The AlveoPC is an essential and standard tool used to measure rheological properties (tenacity, extensibility, elasticity, and baking strength of dough), and therefore baking performance of flours used for baked goods, noodles, biscuits, etc.
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