What is measured in Alveograph?
The alveograph, like the extensograph, is used to measure the stretching properties of a flour–water–salt dough.
How does the Alveograph work?
It is based on injecting air into a thinly stretched sheet of dough to form a bubble, simulating gas/carbon dioxide release and retention during dough fermentation and oven spring during baking. Bakers use alveograph data to gain understanding of fluctuations in dough rheological changes by assessing: Tenacity.
What is the W rating of flour?
Plain flour has a W index of between 180 and 250 and absorbs up to 65% of water.
What is a farinograph used for?
The farinograph is a recording dough mixer that measures and records the torque developed by the action of the mixer blades on the dough during mixing. It is used to estimate the water absorption of flours, the relative mixing time, the stability to overmixing, and rheological properties of the dough during mixing.
What is a Mixograph?
The mixograph is a dough testing equipment used to assess the baking quality of flours from soft, hard and durum wheat. It provides information on the mixing and absorption characteristics of flour.
How do I know my W flour rating?
Measuring the area under the curve and then multiplying it by another factor (6.54) affords the value of “W”. “W” is proportional to the baking strength of the dough. Values of “W” range from 45 for very soft flours to 400 for very strong, hard red wheat flours.
Why is 00 flour better?
The number refers to the fineness of the milling, and a 00 flour has an extremely fine texture that makes a very soft and flavorful thin crust. It is made from top-quality, all-natural soft wheat flour that has been milled slowly for ideal water absorption and yield.
What is farinograph quality number?
Farinograph quality number (FQN) is a conventional index introduced by BrabenderTM company. This rheological index, which is a resultant of all Farinogram indices, is used in wheat research studies.
What are the test that should be performed to know the quality of wheat flour?
The farinograph and mixograph tests measure the resistance of dough to mixing. The extensigraph test measures the resistance of dough to stretching. The alveograph test measures the resistance of a bubble of dough to expansion. The wet gluten test measures the amount of gluten protein in flour.
What is the best brand of 00 flour for pizza?
Caputo 00
While there’s no doubt that you can successfully make a tasty pizza using other types of flour, Caputo 00 is the superior choice for pizza dough. It is finely ground, has a lower gluten content than most other flours, and is made from a selection of the finest grains by the Caputo family.