scale_of 1. A sample of 60 grams or 250 grams of flour is mixed with a salt solution to form a dough. 2. The dough is sheeted, rested and inflated in the Chopin Alveograph, 2. Five 4.5 centimeter circular dough patties are formed and then rested in the alveograph in a temperature-regulated compartment at 25 degrees Celsius for approximately 20 minutes, 3. Each dough patty is tested individually. The alveograph blows air into a dough patty, which expands into a bubble that eventually breaks, 4. The pressure inside the bubble is recorded as a curve on graph paper. The alveograph determines the gluten strength of a dough by measuring the force required to blow and break a bubble of dough. The results include P Value, L Value, and W Value. ALVEOGRAPH determination AACC 54-30 A method_of acronym variable_of attribute entity