Wheat Ontology 
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Curators Rosemary Shrestha, CIMMYT Julian Pietragalla, IBP GCP
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Contributors CIMMYT - Carlos Guzmán, Hector González, Enrique Autrique, Javier Pena, Pawan Singh, Matthew Reynolds, Tom Payne, Velu Govindan INRAE - Cyril Pommier JIC - Luzie Winge Cornell Univ. - David Waring |
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Collaborators
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Navigation
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=Trait, 
=Method, and 
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Variables
Concept details
| Key | Value |
|---|---|
| method_id | CO_321:0000385 |
| method_name | ALVEOGRAPH determination AACC 54-30 A |
| ontology_id | CO_321 |
| ontology_name | Wheat |
| method_class | Measurement |
| method_description | 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. |
| formula | xxxx |
| language | EN |
| created_at | 2023-09-01-12:59:34 |