BAKERpedia's video: Know Your Flour Quality with the Alveograph Ask Dr Lin Episode 40 BAKERpedia

In this episode we are going to navigate your flour quality using the alveograph! This tool provides bakers and millers data to gain understanding of fluctuations in dough rheological changes by assessing things like elasticity, baking strength, resistance of dough to deformation and more. Joining Dr. Lin in this episode is Arnaud Dubat, the Product & Applications Director at CHOPIN Technologies. Get in touch: https://chopin.fr/en/contact.html Some of the questions asked and answered include: - Can I substitute all-purpose flour with bread flour? What impact would it have on the Alveograph? (02:04) - What is the impact of using higher ash flour in bread making and can this be measured by the Alveograph? (03:52) - What is the Alveograph? How can it help me? (06:38) - Can the Alveograph be used for all types of flour? (08:05) - Is the Alveograph precise? Is it complicated to understand? (10:34) - Does the new Alveograph provide different data? (13:02) - Is the Alveograph capable of measuring other than white flour? (15:20) This video is brought to you by Chopin Technologies: www.chopin.fr Become a BAKER Academy member today to join interactive seminars: https://bakerpedia.com/academy/​ Need help with a specific problem? Get in touch with our team of consultants: https://bakerpedia.com/product/ask-a-baking-question/ And if in doubt, BAKERpedia it: https://bakerpedia.com/ Further Reading on Flour Quality: https://bakerpedia.com/processes/flour-quality/ https://bakerpedia.com/processes/protein-in-flour/ https://bakerpedia.com/processes/particle-size/ https://bakerpedia.com/processes/alveograph/