In the Alveograph test the water level added to the flour is fixed and after mixing the dough is extruded and shaped. After a resting period the dough is clamped over a metal ring and inflated by air pressure. The resistance of the dough to expansion and the point of rupture are recorded. Typically a curve is produced, the area of which is related to flour strength. The weakness of the Alveograph was the fixed dough water content which has now been replaced with an optimised water level in the Consistograph test but otherwise the procedure is similar.
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