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121 Method for using of the Chopin Alveograph

Methods Type: Generic Methods
Key data
Number: 121
Analyte: Rheological Properties (Chopin Alveograph)
Matrix: Wheat Flour
Year of Approval: 1972
Year of Last Revision: 1992
Scope: The method is used to assess the rheological properties of a dough prepared from wheat flour using the Chopin-Alveograph. The method is applicable to flour from wheat (Triticum aestivum L.).

References

  • ICC-Standard No. 130, Sampling of milling products (semolina, flours, agglomerated flours and by-products); 1980
  • ICC-Standard No. 110/1, Determination of the moisture content of cereals and cereal products (Practical method); 1976
  • ISO 3696, Water for analytical laboratory use - Specification and test methods, 1987

Definitions

"Rheological properties of a dough" means the resistance of the dough to stretching and its extensibility, under the conditions of the method, until the moment when it begins to rupture.

 

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121 Method for using the Chopin-Alveograph [PDF]
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121 Untersuchungsmethode: Chopin-Alveograph [PDF]
121 Untersuchungsmethode: Chopin-Alveograph [Print]