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G. Inflating dough pieces
When the timer shows 28 minutes, the Alveolab will automatically power up
the air generator at the rate specified in the protocol, and will automatically
place the loading plate into the loading zone.
1.
Oil the loading plate and place the first piece of dough on it.
2.
Put a drop of oil on the dough.
3.
Press the button to start the test
4.
The loading plate raises the dough sample to the correct level and holds
it in place.
5.
The unit injects air into the dough and measures the pressure inside the
bubble that is generated. The graph appears on the screen. The test
ends when the bubble bursts, which the unit automatically detects.
6.
The plate is loosened and a scraper releases the dough into the retrieval
tray.
If the dough is stuck in place, pressing on the
scraper to make another pass.
If the door to the analysis chamber is open during a test, the test on the current dough sample will be stopped. The test
results will not include this dough sample.
Plate edges are sharp. Take great care when touching it.
H. Results
After the various processes have completed, the
software displays the average curve.
1. Selecting the type of graph to display
2. Protocol type
3. Show tolerances
4. Timer
5. Custom settings
6. Test cancellation
7. Export test results
8. Print test results
9. Save
10. Select a graph format
11. Select files to display
12. Test counter
H
(mm)
100
75
l.e.
50
P
25
W
0
0
25
50
.
key allows the
75
100
125
150
L
(mm)
L
1
5
Reminder:
The Alveolab measures the rheological characteristics of dough:
- P: dough tenacity (deformation resistance)
- L: dough extensibility (maximum volume of air that the bubble
is able to contain)
- P/L: the gradient of the curve, i.e. the elasticity index i.e. =
P200/P (P200: pressure at 4cm from the beginning of the
curve)
- W: dough baking strength (area beneath the curve)
4
6
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