#flour quality

• Aleurometer — A laboratory apparatus used in agronomy and the baking industry to measure the quality of gluten in flour and determine its capacity to rise and expand during baking. The device evaluates the viscoelastic properties of dough under high temperatures, providing essential technological indices for the qualitative classification of grain batches.
• Alveograph — A laboratory apparatus or instrument used in the baking and milling industry to measure the rheological properties of wheat flour dough (elasticity, extensibility, tenacity, and resistance to deformation). This device operates by blowing air under a controlled pressure into a dough bubble until it bursts, recording the structural dynamics of the internal pressure.
• Alveogram — A diagram, curve, or chart recorded by an alveograph, visually expressing the structural behavior and tensile strength of a dough bubble as a function of time and pressure. The analysis of this curve allows the calculation of essential technological indices (P, L, G, W), used to evaluate the baking quality of flour.
• Amylogram — A diagram or graphic curve recorded by an amylograph, rendering the variation in viscosity of a flour or starch suspension in relation to temperature and time. This structural representation allows the precise determination of the gelatinization onset point, maximum viscosity, and enzymatic degradation rate of the analyzed paste.