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.

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Cyclodextrins (CDs) are cyclic oligosaccharides that have found widespread application in numerous fields. CDs have revealed a number of various health benefits, making them potentially useful food supplements and nutraceuticals. In this study, the impact of α-, β-, and γ-CD at different concentrations (up to 8% of the flour weight) on the wheat dough and bread properties were investigated. The impact on dough properties was assessed by alveograph analysis, and it was found that especially β-CD affected the viscoelastic properties. This behavior correlates well with a direct interaction of the CDs with the proteins of the gluten network. The impact on bread volume and bread staling was also assessed. The bread volume was in general not significantly affected by the addition of up to 4% CD, except for 4% α-CD, which slightly increased the bread volume. Larger concentrations of CDs lead to decreasing bread volumes. Bread staling was investigated by texture analysis and low field nuclear magnetic resonance spectroscopy (LF-NMR) measurements, and no effect of the addition of CDs on the staling was observed. Up to 4% CD can, therefore, be added to wheat bread with only minor effects on the dough and bread properties.

Background and objectives: Only a limited number of methods are available for the assessment of dough properties for doughs containing all the ingredients of a bakery product. The aim of this work was to analyze industrial samples of Danish pastry doughs with alveograph analysis. An adjusted protocol was developed, in which analysis conditions and data analysis were modified compared to the standard alveograph method for assessment of flour quality. A sampling and handling protocol for dough from the industrial production was also developed. Findings: The Danish pastry doughs analyzed with the adjusted protocol were more dependent on mixing time and extrusion order than the flour-water dough analyzed with the standard protocol. Two different types of industrial Danish pastry dough with similar recipes could be differentiated with the adjusted protocol. Conclusions: Industrial samples of Danish pastry dough and possibly also other full formula doughs can be analyzed with alveography using the adjusted protocol, if adjustments with respect to the mixing time are made. Significance and novelty: The findings in this work enables alveograph analysis of full formula dough, which might be used to evaluate the effects of different variables in an industrial setting.