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A Spanish technology center offers alveographic test on durum wheat and semolina


Profile Type
Technology offer
POD Reference
Term of Validity
7 February 2024 - 6 February 2025
Company's Country
Type of partnership
Commercial agreement with technical assistance
Targeted Countries
All countries
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General information

Short Summary
A Spanish technology center offers alveographic test to determine the viscoelastic (rheological) properties of doughs formed from wheat flour, hydrated with salted water.

It is usually made with white flour, to predict the behaviour of the doughs with which products such as breads, biscuits or cookies are made. There is a special method applicable to durum wheat semolina and flour, which is used by few laboratories.

The center is looking for commercial agreement with technical assistance.
Full Description
The Spanish technology center, founded in 1998, is focusing in agrifood sector, in special, in research and analysis of cereals.

This analysis is developed in the food field, within the area of cereal transformation (durum wheat flour-semolina) and production of derived products (pasta).

The characterization of raw materials in the food industry is essential to achieve a homogeneous product and avoid problems during the manufacturing process.

To predict and control the behaviour of raw materials, companies prepare technical sheets, where they reflect the analytical parameters to control, and delimit the range of acceptable values.

In the field of durum wheat flours and semolina, there are not as many tests as for white flours. However, it is possible to carry out an alveographic test, which will allow us to know the tenacity of the dough and the baking capacity.

There is a special protocol that allows obtaining the alveographic curve from these matrices with two main differences with respect to the standardized protocol for white flours:
Lower hydration of the sample and kneading stage is longer, which includes an intermediate rest inside the mixer.

The resulting graph with this protocol allows obtaining results of tenacity (P), extensibility (L) and strength (W) that represent the behaviour of the semolina in line.

The technology center is opened to commercial agreement with technical assistance with companies working in food field.
Advantages and Innovations
The most common tests allow the determination of physical and chemical parameters, such as the value of protein and ash. It is very interesting to obtain information beyond the physical and chemical characteristics, with analysis methods that allow a rheological characterization that provides information on the behaviour of the dough.

The innovation lies in expanding the field of application of the main test used in the characterization of flours and offering an important test for the semolina sector.

One of the parameters that we obtain with this test, tenacity, P, is the resistance that the mass offers to being deformed and is especially important because it guides the behaviour that it will have in line.
Stage of Development
Already on the market
Sustainable Development Goals
Goal 8: Decent Work and Economic GrowthGoal 3: Good Health and Well-beingGoal 12: Responsible Consumption and ProductionGoal 4: Quality Education

Partner Sought

Expected Role of a Partner
The offer is focused to any company or research centre that works with whole wheat flour, especially cereal processing companies (flour mills) and cereal-derived products industries (breads, cookies, biscuits, etc.).

The collaborator must provide the flours that they want to characterize and any other information that could be useful, such as what will be the product they want to elaborate or special conditions of the process.
Type and Size of Partner
Big companyOtherSME <=10SME 50 - 249R&D InstitutionSME 11-49University
Type of partnership
Commercial agreement with technical assistance

Call details

Coordinator required


Technology keywords
08003 - Micro- and Nanotechnology related to agrofood08002002 - Food Microbiology / Toxicology / Quality Control08001005 - Food Technology08001002 - Food Additives/Ingredients/Functional Food08002001 - Detection and Analysis methods
Market keywords
05008002 - Food and feed ingredients05009004 - Plant health05009001 - Food & feed ingredients09005 - Agriculture, Forestry, Fishing, Animal Husbandry & Related Products
Targeted countries
All countries