Cereal Chem 54:1042 - 1048.  |  VIEW ARTICLE
Use of the Chopin Alveographe as a Rheological Tool. I. Dough Deformation Measurements.

B. Launay, J. Bure, and J. Praden. Copyright 1977 by the American Association of Cereal Chemists, Inc. 

An alveographe has been modified in order to inflate dough bubbles at various constant air-flow rates and to record pressures with a better accuracy. The chronophotographic recording of bubble expansion allows a quantitative evaluation of dough extension in polar region and also in nonpolar regions located in the upper part of the bubble. The experimental results are compared with theoretical predications proposed by Bloksma: the agreement is generally good, and would probably be better with the use of small volumes and moderate air-flow rates.