Indian Council of Agricultural Research
(Agricultural Knowledge Management Information System)

ICAR-Indian Institute of Wheat and Barley Research, P.B. No. 158, Kunjpura Road, Karnal 132001 Haryana (
Click Here to See Management Committee
Instrument Details
Instrument/Facility Name: Alveo-Consistograph
Make                                   : Chopin
Model                                  : Alveograph NG Consistograph
Specification   :The Alveograph enables determination of the tenacity, extensibility, elasticity and baking strength of flour

Click to ViewThe Alveograph is composed of three indissociable elements: the mixer, equipped with a pressure sensor and an extraction passage the Alveographthe Alveolink The mixer enables dough formation and extraction for dough ball preparation for use in the alveographic test.The Alveograph section measures the tridimensional extension of a dough specimen which changes shape into a bubble under the effect of air pressure. This means that extension reproduces the deformation of the dough under the influence of gaseous pressure. The Alveolink enables choosing of the tests which are to be carried out. It processes the data, curve displays and parameters for the different tests carried out

  Working Principles
Click to ViewThe alveograph determines the gluten strength ofa dough by measuring the force required to blow and break a bubble of dough. P Value is the force required to blow the bubble of dough. It is indicated by the maximum height of the curve and is expressed in millimeters (mm).L Value is the extensibility of the dough before the bubble breaks.It is indicated by the length of the curve and is expressed in millimeters (mm).P/L Ratio is the balance between dough strength and extensibility.W Value is the area under the curve. It is a combination of doughstrength (P value) and extensibility (L value) and is expressed in joules.Weak gluten flour has lower P values than strong gluten flour

  User Instructions
The Alveograph Test provides results that are common specificationsused by flour millers and processors to ensure a more consistentprocess and product.The alveograph is well suited for measuring the dough characteristics of weak gluten wheatsThe blade and the mixing chamber should be carefully cleaned after each sample. The sensor should not be damaged during cleaning.

  Contact Us
Contact No. 9416236739, 9416656556
Email Id,

  Alveo-Consistograph Charges
Procedure Name
National LAB/R&D
Dr. Sewa Ram, Dr. Sneh Narwal
6000 per s

Additional Rs 100/-towards postal charges if result are to be posted
The Demand Draft should be in favour of "ICAR- IIWBR, Karnal"
Letter, DD & Samples send to "PI, Quality & Basic Sciences, IIWBR, Karnal - 132001"