Planteome: Term Details for "wheat alveograph determination aacc 54-30 a method" (CO

Accession: CO_321:0000385
Name: wheat alveograph determination aacc 54-30 a method
Ontology: CO_321_wheat
Synonyms: None
Alternate IDs: None
Definition: 1. A sample of 60 grams or 250 grams of flour is mixed with a salt solution to form a dough. 2. The dough is sheeted, rested and inflated in the Chopin Alveograph; 2. Five 4.5 centimeter circular dough patties are formed and then rested in the alveograph in a temperature-regulated compartment at 25 degrees Celsius for approximately 20 minutes; 3. Each dough patty is tested individually. The alveograph blows air into a dough patty, which expands into a bubble that eventually breaks; 4. The pressure inside the bubble is recorded as a curve on graph paper. The alveograph determines the gluten strength of a dough by measuring the force required to blow and break a bubble of dough. The results include P Value, L Value, and W Value. Source: CO:curators
Comment: None
Subset: None
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wheat alveograph determination aacc 54-30 a method