The Adapted hydration method: a powerful tool NOW standardized for the Alveograph - ICC webinar

The Alveograph has been used for a century to assess dough’s rheological properties, like tenacity and elasticity, and is effective for all wheat flours. Traditionally, it requires constant hydration, which can under-hydrate high-absorption flours. A new method with adapted hydration, now standardized under ICC Method No.188, offers a more accurate simulation of baking conditions. This presentation explains ICC 188, showcasing the method’s results, benefits, and limitations to help professionals make informed decisions about flour quality.