#baking science
- Alveogram — A diagram, curve, or chart recorded by an alveograph, visually expressing the structural behavior and tensile strength of a dough bubble as a function of time and pressure. The analysis of this curve allows the calculation of essential technological indices (P, L, G, W), used to evaluate the baking quality of flour.
- Amylogram — A diagram or graphic curve recorded by an amylograph, rendering the variation in viscosity of a flour or starch suspension in relation to temperature and time. This structural representation allows the precise determination of the gelatinization onset point, maximum viscosity, and enzymatic degradation rate of the analyzed paste.