An Alveograph is a device used to measure the rheological properties of dough i.e. its strength and elasticity. It is widely used by grain millers and bakery suppliers to predict how dough will behave during factory processing and baking.

A sample of the grain is milled into flour and kneaded into dough which is then rolled out as a small ball and placed in the machine, which then inflates it with air and measures the pressure required to rupture it. This provides the required information on the dough's strength, elasticity & extensibility.

Video Source: Ciro Cascella