The alveograph is a dough test that inflates a sheet of dough into a bubble until it bursts, reporting strength (W), tenacity (P), extensibility (L) and the P/L ratio.
In trade practice
W ranks flour strength and P/L shows the balance between resistance and stretch. Bread, pizza and biscuit flours need different combinations. ISO 27971 covers the constant-hydration test; adapted-hydration curves are a different test.
In a specification
Give W and P/L bands per application and name ISO 27971.