Grain Quality The Importance of the Chopin

Alveograph in the Export Market

With almost a quarter of UK wheat production being exported,
the successful marketing of UK cereals is increasingly dependent
on an accurate and timely assessment of cereal crop quality.
When buying milling wheat, it is essential for millers to know the
quantity and quality of protein. The following help estimate these:
Protein % determines the quantity of protein
Hagberg Falling the enzyme level indicating dough
Number stickiness.
Chopin Alveograph indicates the quality of gluten, which is
hydrated protein. This is the substance
that holds the loaf together, enveloping
the starch: water matrix.
Other tests such as Brabender Farinograph, Extensograph and wet
chemistry tests such as Zeleny can also be used to provide an
assessment of protein quality.
The Chopin Alveograph indices, such as W and p/l (see next page)
are used by flour millers and others engaged in export markets,
to indicate the suitability of their offerings towards making
bread or biscuits. Nearly all overseas millers test wheat by
Chopin Alveograph to get early indications of the resultant flour
quality. The key measures used are the ratio of p to l and the W value
(see next page for more details).
When buying milling wheat, many overseas buyers will demand a
Chopin Alveograph specification in addition to the standard measures
of protein, Hagberg Falling Number, specific weight and moisture,
irrespective of its origin.
In general the protein quality, and thus the Chopin Alveograph values,
are inherent in a variety and are not greatly affected by environmental
conditions or crop treatments. This factor makes varietal purity at
sowing and varietal segregation in store of key importance when
supplying to meet overseas customers' requirements.
British Cereal Exports,
HGCA, Caledonia House,
223 Pentonville Road, London N1 9HY
Tel: +44 (0) 20 7520 3925 Fax: +44 (0) 20 7520 3902
Email: bce@hgca.com Web: www.hgca.com
How does the Chopin Alveograph work?
What the graph means
W=
baking strength of dough
(the area under the curve)
L= P/L = Five stages of the Alveograph
extensibility of dough dough strength and extensibility test take place over three days
(time taken for bubble to burst) (ratio of curve height to length)

High W = P= Low P/L = Stage 1

strong flour maximum pressure required very extensible and low strength Wheat conditioned to standard moisture
Stage 2
Typical characteristics of different wheat varieties Wheat milled and left to rest
nabim Group 1

Stage 3 & 4
Suitable for bread flour – makes Typical range
strong elastic dough and has
Dough produced and formed into a disc
excellent bread-making potential. P
Alveograph P/L 0.5 - 0.9 Stage 5
• high pressure (P) Alveograph W >200
W Air is pumped into dough to test
• long time (L) to burst resistance and elasticity
L
nabim Group 2

Suitable for bread and baking flours Typical range

– most varieties having bread-making
P Alveograph P/L 0.4 - 0.9
potential.
W
Alveograph W 170 - 310
• low P/L ratio important
L
nabim Group 3

Suitable for biscuit and blending flours –

makes extensible dough, good for biscuits Typical range
and blending with strong wheats. P Alveograph P/L 0.2 - 0.4
• low pressure (P) W Alveograph W 70 - 100
• long time (L) L
• area under the curve (W) less critical

Chopin Alveograph showing stage 5 -

air being pumped into dough
nabim Group 4

Suitable for animal feed only – Typical range

makes tough, inelastic dough
P Alveograph P/L 0.3 - 1.5 British Cereal Exports is the
• high pressure (P) Export Promotion
Alveograph W 60 - 140
• short time (L) to burst
W Department of the Home-
L Grown Cereals Authority