Automatic Reograph (ALVEOGRAPH)

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This is a high-tech laboratory device for comprehensive analysis of the rheological properties of dough and assessment of flour quality. The device automatically determines the optimal conditions for inflating the dough blank and calculates the key parameters that characterise the behaviour of the dough under pressure. Control is carried out using a built-in touchscreen PC, which completely eliminates the operator’s influence on the measurement results, and all the data obtained is stored in a convenient PDF format.

The device consists of two main modules: a mixer for kneading dough and a section for its fermentation and inflation in the form of a bubble. During the test, the dough is fed with air at a constant speed until it ruptures, and the system records the “pressure-volume” curve for further analysis.

 

What the device can measure

  • Resistance (P) — the maximum pressure that the dough can withstand before deformation begins; this indicator characterises its elasticity and strength.
  • Elongation (L) — the length of the curve until rupture, reflecting the dough’s ability to stretch under air pressure.
  • Energy (W) — the total energy of deformation, which determines the baking strength of the dough and its potential during baking.
  • P/L ratio — an indicator of the balance between resistance and extensibility, which allows you to evaluate the ratio of elastic and plastic properties of the dough.
  • Elasticity index (Ie) — a relative indicator that characterises the ability of dough to return to its original shape after deformation.
  • Swelling index (G) — determined as the relationship between air volume and breaking point, reflecting the gas-retaining capacity of dough.

 

Advantages and applications

  • Fully automated mixing, proofing and analysis without operator intervention.
  • High accuracy in determining rheological parameters for flour and dough quality control.
  • Ability to compare flour batches, optimise recipes and predict dough behaviour during fermentation and baking.
  • Used in mills, bakeries and confectioneries, quality control laboratories and research institutions.