Investigation of the relationships between the alveograph parameters

Abstract Alveograph analysis is an established method for flour characterisation, and several alveograph parameters have been introduced over the years. Typically, ten parameters are found for every analysis from the air pressure curve in the modern versions of the alveograph, but the relationships...

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Autores principales:	Anne-Sophie Schou Jødal, Kim Lambertsen Larsen
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2021
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/eea22e41cda6488698291ac7a8674527
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spelling	oai:doaj.org-article:eea22e41cda6488698291ac7a86745272021-12-02T13:20:04ZInvestigation of the relationships between the alveograph parameters10.1038/s41598-021-84959-32045-2322https://doaj.org/article/eea22e41cda6488698291ac7a86745272021-03-01T00:00:00Zhttps://doi.org/10.1038/s41598-021-84959-3https://doaj.org/toc/2045-2322Abstract Alveograph analysis is an established method for flour characterisation, and several alveograph parameters have been introduced over the years. Typically, ten parameters are found for every analysis from the air pressure curve in the modern versions of the alveograph, but the relationships between the parameters and their potential redundancy are not well described in the literature. In this work, an overview of the parameters is provided, including how they are found and what they may represent, and the integral relationship between the parameters was investigated using Pearson correlation analysis of the parameters from 532 pressure curves. The parameters G (swelling index), Dmax (maximum of first derivative), SH (strain hardening index) and K (strength coefficient) exhibited very strong correlations with other alveograph parameters (r > 0.97), and these parameters do therefore not provide additional information. The parameters P (maximum overpressure), L (abscissa at rupture), W (deformation energy), P/L (configuration ratio), Ie (elasticity index) and Dmin (minimum of first derivative) on the other hand, represent a relatively basic set of parameters that uniquely characterises various parts of the pressure curves and thus the dough rheology/physics during dough inflation. Nevertheless, even between this basic set of parameters relatively strong correlations were found, signifying that they are interrelated, as they all are affected by changes in the dough constituents.Anne-Sophie Schou JødalKim Lambertsen LarsenNature PortfolioarticleMedicineRScienceQENScientific Reports, Vol 11, Iss 1, Pp 1-10 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Anne-Sophie Schou Jødal Kim Lambertsen Larsen Investigation of the relationships between the alveograph parameters
description	Abstract Alveograph analysis is an established method for flour characterisation, and several alveograph parameters have been introduced over the years. Typically, ten parameters are found for every analysis from the air pressure curve in the modern versions of the alveograph, but the relationships between the parameters and their potential redundancy are not well described in the literature. In this work, an overview of the parameters is provided, including how they are found and what they may represent, and the integral relationship between the parameters was investigated using Pearson correlation analysis of the parameters from 532 pressure curves. The parameters G (swelling index), Dmax (maximum of first derivative), SH (strain hardening index) and K (strength coefficient) exhibited very strong correlations with other alveograph parameters (r > 0.97), and these parameters do therefore not provide additional information. The parameters P (maximum overpressure), L (abscissa at rupture), W (deformation energy), P/L (configuration ratio), Ie (elasticity index) and Dmin (minimum of first derivative) on the other hand, represent a relatively basic set of parameters that uniquely characterises various parts of the pressure curves and thus the dough rheology/physics during dough inflation. Nevertheless, even between this basic set of parameters relatively strong correlations were found, signifying that they are interrelated, as they all are affected by changes in the dough constituents.
format	article
author	Anne-Sophie Schou Jødal Kim Lambertsen Larsen
author_facet	Anne-Sophie Schou Jødal Kim Lambertsen Larsen
author_sort	Anne-Sophie Schou Jødal
title	Investigation of the relationships between the alveograph parameters
title_short	Investigation of the relationships between the alveograph parameters
title_full	Investigation of the relationships between the alveograph parameters
title_fullStr	Investigation of the relationships between the alveograph parameters
title_full_unstemmed	Investigation of the relationships between the alveograph parameters
title_sort	investigation of the relationships between the alveograph parameters
publisher	Nature Portfolio
publishDate	2021
url	https://doaj.org/article/eea22e41cda6488698291ac7a8674527
work_keys_str_mv	AT annesophieschoujødal investigationoftherelationshipsbetweenthealveographparameters AT kimlambertsenlarsen investigationoftherelationshipsbetweenthealveographparameters
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Investigation of the relationships between the alveograph parameters

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