UNCERTAINTY OF DETERMINATION OF RHEOLOGICAL PROPERTIES OF WHEAT DOUGH BY THE ALVEOGRAPH METHOD

Determination of Alveograph parameters (such as maximal overpressure - P, dough extensibility - L, deformation work - W etc.) has a key role in determination of end-use of wheat and wheat flour. Due to that fact determination of Alveograph characteristics is the integral part of wheat quality testing protocols worldwide and they are commonly included in purchase contracts. Analytical laboratories, especially those specializing in cereal analysis, routinely apply Alveograph tests. Knowledge of the uncertainty of Alveograph measurement is fundamentally important for laboratories, their clients and all institutions using these results for comparative purposes. Moreover, measurement uncertainty is an important factor to be considered in the case of Alveograph method especially where precise thresholds are set in regulations. The purpose of this study was to estimate the uncertainty of results obtained by Alveograph method, to identify the steps in the measurement procedure that may be targets for improvement, to improve the robustness of the method, and to propose the practical approach for evaluating an uncertainty budget for other rheological methods as well.