Alveographs Data |
W |
200 / 220 |
P/L |
0,45 / 0,55 |
Chemical Data |
Humidity |
< 15,5% Max |
Ashes |
0,55% Max |
Gluten t.q. |
>7,5% |
Falling number |
>250 |
Protein |
>10,5% |
Area under the curve given by the P and L values (proportional to the total energy used to inflate the bubble, the higher the number, the more stable the dough).
The ratio of the stability (P – maximum pressure during the inflation of the bubble inside the dough) and the flexibility (L – maximum length or extensibility of the bubble before it implodes), higher ratio means more stable, lower ratio means more flexible dough.