Most Popular Products
Product Code : 1
Alveograph measures the essential rheological characteristics of the dough: - P : dough tenacity (aptitude to resist deformation) - L : dough extensibility (maximum volume of air that the bubble is able to contain) - P/L : configuration of the curve - I.e. : elasticity index, I.e.= P200/P (P200: pressure at 4cm from the beginning of the curve) - W : dough baking strength (surface under the curve).
Other Products in 'Benchtop Instruments' category