IMPACTS OF PROTOCOL MODIFICATIONS

- ALVEOLAB -
APPLICATION FAQs – 2019-062

Today, the Alveograph standard protocol (NF EN ISO 27971; AACC 54-30A; ICC
121…) is used internationally for flour quality control. This protocol was
developed almost 100 years ago. Today, the Alveolab (latest model in the
Alveograph family) allows for the modification of all test parameters which

N°: 2019-062 - Alveolab – Impact sof protocol modifications - June 2019

makes it more versatile that any of the previous versions.
This study demonstrates the impact of protocol modifications on
Alveographic results for 2 different flours (weak and strong).

Q1. ARE THE RESULTS IMPACTED BY ALL TEST CONDITIONS?

YES & NO. Some test conditions have a strong impact (Figure 1), a limited impact (Figure 2) or no
significant impact (Figure 3). Moreover, all parameters are not systematically impacted. It seems that
extensibility (L) and tenacity (P) are particularly sensitive to protocol modifications.

Q2. DO ALL FLOURS REACT THE SAME WAY TO PROTOCOL MODIFICATION?

NO. Each flour has a unique way in which it will react to protocol modification. For example, only the
strong flour is impacted by the resting time. It is therefore difficult to draw definitive and global
conclusions. This affirms that any flour of interest needs to be tested within a specific protocol to
conclude a useable result.

Q3. WHAT WOULD BE THE ADVANTAGE OF CHANGING THE CONDITIONS OF THE ALVEOGRAPH TEST?
To obtain new results and new analysis possibilities, to adapt to future challenges in the cereal
field (Clean Label, incorporation of pulses or ancient grains, wholemeal flour…). Moreover,
wheat quality has changed significantly since the standard protocol was developed (nearly
100 years ago). New Alveograph possibilities allows one to develop protocols which are better
adapted to future products and challenges.

Figure 1: Impact of hydration on Alveographic results

Figure 3: Impact of mixing speed on Alveographic results

Figure 2: Impact of mixing temperature on Alveographic results

This document is a part of a more comprehensive study which is accessible upon request at: labo.application@chopin.fr
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