Wheat and Flour Testing Methods - WHEATFLOURBOOK.ORG
Wheat and Flour Testing Methods - WHEATFLOURBOOK.ORG
Wheat and Flour Testing Methods - WHEATFLOURBOOK.ORG
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P value<br />
l value<br />
Weak Gluten <strong>Flour</strong><br />
P value<br />
l value<br />
Strong Gluten <strong>Flour</strong><br />
The alveograph test measures <strong>and</strong> records the force<br />
required to blow <strong>and</strong> break a bubble of dough.<br />
• P Value is the force required to blow the bubble of<br />
dough. It is indicated by the maximum height of the<br />
curve <strong>and</strong> is expressed in millimeters (mm).<br />
• L Value is the extensibility of the dough before the<br />
bubble breaks. It is indicated by the length of the<br />
curve <strong>and</strong> is expressed in millimeters (mm).<br />
• P/L Ratio is the balance between dough strength <strong>and</strong><br />
extensibility.<br />
• W Value is the area under the curve. It is a combination<br />
of dough strength (P value) <strong>and</strong> extensibility (L<br />
value) <strong>and</strong> is expressed in joules.<br />
Weak gluten flour has lower P values than strong gluten<br />
flour.<br />
Adapted from Method 54-30A, Approved <strong>Methods</strong> of the American<br />
Association of Cereal Chemists, 10th Edition. 2000. St. Paul, MN.<br />
0 <strong>Wheat</strong> <strong>and</strong> <strong>Flour</strong> <strong>Testing</strong> <strong>Methods</strong>: A Guide to Underst<strong>and</strong>ing <strong>Wheat</strong> <strong>and</strong> <strong>Flour</strong> Quality: Version 2
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