An instrument used to measure the quality, strength, or content of flour by testing its physical and chemical properties.
From Greek 'aleuron' meaning flour combined with '-meter' meaning to measure. This scientific instrument developed with modern food chemistry to standardize flour quality for baking and industrial purposes.
Bakers and scientists use aleurometers to test whether flour will make good bread—it's like a report card for flour that measures things like protein content and elasticity that determine if your cookies will be perfect!
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