- Chopin alveograph
It measures the flexibility of the dough produced from the flour, by inflating a bubble in a thin sheet of the dough until it bursts. The resulting values show the strength of the flour, and thus its suitability for different uses.
It was developed in 1920 in France by Marcel Chopin, who named it the Extensimeter. [N. Edwards & J. Dexter, 2008].
- ^ Edwards, W. P. (2007). "5: Flour testing". The Science of Bakery Products. Royal Society of Chemistry. pp. 142. ISBN 9780854044863. http://books.google.co.uk/books?id=oCVPjK0mSfkC&pg=PA142&lpg=PA142&dq=chopin+flour&source=bl&ots=fTY06B9b7T&sig=MgrTIZSx6aQeKXxIDcCewqC_Uf4&hl=en&ei=qIS0SoDdNJqG4gaY_7R8&sa=X&oi=book_result&ct=result&resnum=8#v=onepage&q=chopin%20flour&f=false.
- ^ "Alveograph". Practically edible. 2009. http://www.practicallyedible.com/edible.nsf/pages/alveograph. Retrieved 2009-09-19.
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