Alveograph

An Alveograph is a scientific instrument used to measure the dough's properties during the bread-making process, particularly its elasticity and strength. By analyzing how dough stretches and expands when air is incorporated, bakers can determine how well it will rise and hold its shape. This information helps in selecting the right flour and optimizing recipes for various types of bread. Essentially, the Alveograph provides detailed insight into the quality of flour, ensuring that bakers achieve the desired texture and flavor in their baked goods.