The AlveoConsistograph Handbook, 2nd Ed

Michel Dubois, Arnaud Dubat, and Bernard Launay 
AACC  2008  

Softcover  88 pp  ISBN 9781891127564      £135.00
This handbook is essential for alveograph users. It helps you interpret results and modify procedures to improve product quality and consistency. The troubleshooting section alone is worth the price of the book.

The AlveoConsistograph helps you to classify, control, and select wheat and flour and optimize their blending for specific rheological properties. It measures the effects of improvers, ingredients, and other additives resulting in better control of dough on the production line and more consistent end-product quality.

The AlveoConsistograph Handbook, Second Edition provides an understanding of the technical data generated by the instrument and gives timely application examples. It explains the workings of the Chopin Consistograph and provides a deep insight into its coupling with the Chopin Alveograph. This is the first revision of this resource in 20 years and it explains major modifications and improvements of the Alveograph through new and completely revised chapters.

A new chapter on the Consistograph, the component that is used to determine the water absorption capacity of flour, includes test procedures, applications, differences from other devices, maintenance, and troubleshooting. Another new chapter discusses the debate surrounding the testing of samples, using either constant water content or constant consistency methods. This chapter gives useful insight into the adapted hydrated Alveograph protocol and its benefits for users of flour that will be part of formulations where gluten quality and performance is crucial. It covers the controversial subject in depth, the technical basis for the development of the debate, and compares the use of both methods on the same wheat.

In addition to wheat flour, the book provides guidance for using the Alveograph on additional products like durum wheat semolina or durum pasta. All chapters have been re-written to include the latest practices and will help users gain a better understanding of how this important technology is used in today€s food labs.

This large format, easy-to-read handbook includes two helpful appendixes: The first lists the main alveograph parts and the second lists selected references concerning the alveograph. The Alveoconsistograph Handbook will provide every user, all along the cereal chain, with up-to-date information helping them to get the most out of their daily use of this important technology. It will be especially useful for food scientists in the baking industry, quality control laboratories, suppliers of enzymes and additives, breeders, grain scientists involved with grain storage, as well as grain exporters.

Topics Covered Include:

  • Description of different alveograph types
  • Theory of the alveograph
  • Description of the alveograph procedure
  • Modification of the alveograph procedure
  • Interpretation of the alveograph results
  • Factors influencing the alveograph
  • Alveograph calibration
  • Description of the consistograph
  • Adapted hydration method for the alveograph
  • Troubleshooting


Preface to the Second Edition
Preface to the First Edition

Part I. The Chopin Alveograph€Constant-Hydration Method
The Chopin Alveograph -
The Instrument The Alveolink Calculator The AlveoExpert Software
Theoretical Aspects of Bubble Inflation and New Applications to Dough Rheology - Dough Deformation During Alveographic Measurements Basic Rheological Terms and Rheological Behavior of Dough Biaxial Extension in Rheological Studies Pseudoplastic and Strain-Hardening Properties in Biaxial Extension Stress Relaxation in Biaxial Extension Consequences of Dough Compressibility Conclusion
The Alveograph Procedure - Preparing the Instrument Preparing the Sample Testing Procedure Evaluating the Alveogram The Alveograph Procedure Using the Alveolink Calculator Appendix: Relaxo-Calculator RCV4 Commands and Functions
Modifications of the Alveograph Procedure - Alveography with the Micromixer Alveography of Durum Semolina Alveography of Hard Winter Wheat Flour Alveography of Insect-Infested Wheat Use of Alveography in Nonfood Industries
Interpretation of the Alveogram - Commonly Used Values Alveogram Values and Baking Quality Nonconventional Interpretations of Alveograms Alveography and Structural Relaxation
Factors Influencing Alveograms - Operating Procedure Constant Water Content Versus Constant Consistency Flour Constituents Baking Ingredients Oxidizing and Reducing Agents Flour Chlorination Grain Irradiation Dough Fermentation
Calibration - Controlling the True Value Mechanical Calibration of the Alveograph Alveograph Automatic Calibration

Part II. Recent Modifications of the Chopin Alveograph
The Chopin Consistograph - Presentation Principles Test Procedure Main Differences from Other Devices Applications Maintenance and Troubleshooting

Adapted Hydration: A Modern Way of Understanding Alveographs Overview of 80 Years€ Experience - And Debates The Technical Basis of the Debate and Its Development The Constant-Consistency Alveograph Method - How Does It Work? Comparison of Results Obtained on the Same Wheat Using the Constant-Water-Content and Constant-Consistency Techniques Conclusions

Part III. Supplementary Information
Maintenance and Troubleshooting - Daily Weekly Monthly Quarterly Annual Troubleshooting Cases

Appendix 1. Main Alveograph Parts
Appendix 2. Selected References Concerning the Alveograph

To find similar publications, click on a keyword below:
American Association of Cereal Chemists : analytical methods : baking : cereals : food science : handbooks

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