Aleyrometer
Historical document, translated for reference. It reflects medical knowledge of the 1920s–30s and is not medical advice.
Summary
The aleyrometer is a device proposed by the Parisian baker Bolland to quantitatively determine the rising and baking capacity of raw gluten obtained from tested wheat flour. The increase in the volume of gluten when tested in the aleyrometer was intended to serve as a measure for evaluating the baking qualities of flour, though the instrument is now rarely used because its results often do not coincide with actual baking performance.
Encyclopedia entry (1928–1936)
ALEYROMETER (from the Greek aleuron meaning flour and metron meaning measure), an instrument proposed by the Parisian baker Bolland for the quantitative determination of the rising and baking capacity of raw gluten obtained from tested wheat flour. The increase in the volume of gluten when tested in the aleyrometer, according to the inventor, could serve as a measure for evaluating the baking qualities of flour. The instrument is now rarely used, because the results obtained with its aid often do not coincide with the results obtained in ordinary good bread baking.
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Cite this page
“Aleyrometer.” Soviet Medical Encyclopedia. English translation of Bolshaya Meditsinskaya Entsiklopediya, 1st ed. (Moscow, 1928–1936), ed. N. A. Semashko. https://sovietmedicalencyclopedia.pages.dev/article/aleyrometer/