Aleurometer

The aleurometer ( Greek flour knife) is a device invented by Bolland in Paris to test the suitability of flour for baking , e.g. B. of bread .

The principle of the apparatus is that the quality of a type of flour is determined by the degree of elasticity of the glue contained in the type of flour . The aleurometer is a cylinder closed at the bottom, the piston of which can be moved easily. In the lower part of this cylinder a certain amount of weight of the still moist glue isolated by washing the starch from the flour is introduced, after which the cylinder is heated to 150  ° C , which is considered the normal temperature for baking dough. The water in the glue turns into steam and expands the mass the more the tougher it is. This lifts the piston and shows the size of the expansion on the scale.