#food technology
- 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.
- Aromatization — The act of flavoring or aromatizing and its result; a technological, industrial, or culinary operation where flavoring substances are introduced into a product. In petroleum chemistry, it denotes the conversion of aliphatic hydrocarbons into cyclic aromatic hydrocarbons.