PA-T automatic bubbler Introduction
The bubble consistency meter is a specialized instrument for determining the quality of flour and the rheological properties of the dough. Different wheat and flour have different uses depending on the different characteristics of the dough. The bubbler can simulate the process of dough expansion and quantitatively determine the expansion and extension characteristics of the three-dimensional space of the dough, which is closer to the actual process. The bubbler places the rounded small piece after the face is placed on the bubbler, and is blown into a very thin facet under a certain pressure and flow rate of air until it breaks. The high-precision sensor measures the change in the internal pressure of the foam during the blowing process to form a bubble curve, which can be used to provide useful information on the characteristics of dough toughness, ductility and baking ability. The bubble consistency meter can quickly, accurately and efficiently determine the rheological properties of the dough, and objectively classify the wheat and flour by measuring the results, thereby controlling the quality of the purchased wheat raw materials and ensuring the quality of the final product. The bubble consistency meter can not only be used for the guidance of the proportion of different powders in the special powder production process, but also quantitatively measure the effect of the active gluten powder, emulsifier, vitamin C and other additives on the correction of flour, widely used in flour processing, food production, Seed breeding and promotion, grain storage, grain and oil research departments and other industries.
The circular facets used in the bubble blowing experiments were prepared from the consistency meter section of the bubble consistency meter. The mixing knife of the consistency meter mixes the dough when it is rotating, and when the product is reversed, the dough is extruded into a dough piece, and the extruded dough piece is flattened with a pressure roller, and then cut into small dough pieces for testing by a circular cutter. The consistency meter is also equipped with a high-precision sensor, which can accurately measure the resistance of the mixing knife when mixing the dough, thereby measuring the mixing and agitation characteristics of the flour. The measurement index has the water absorption rate, the stabilization time, the drop value, etc., which can provide more abundant information and more comprehensive. The ground reflects the quality of the flour. Features
Automated calibration, watering and bubble blowing, easy and convenient operation, and higher detection efficiency
The bubble blowing environment (temperature and humidity) is completely automatically controlled, the experiment is not affected by the external environment, and the result is more accurate.
Blow down to make the bubble more round, closer to the ideal experimental results
Anti-stick proofing sheet with coating and semi-automatic cutting knife make the preparation of experimental dough piece better and more convenient
Adjustable parameters, according to different needs, you can set your own experimental method Technical parameters
Model: PA-T
Sample weight: 250g
Detection index: P value, L value, W value, G value, P/L value
Noodle knife speed: 60±2RPM
Blowing air flow rate: 96±2 L/h
Dough mixer operating temperature: 24.0 ± 0.2 ° C
The proofing box working temperature: 25.0±0.2°C
Introduction
The bubble consistency meter is a specialized instrument for determining the quality of flour and the rheological properties of the dough. Different wheat and flour have different uses depending on the different characteristics of the dough. The bubbler can simulate the process of dough expansion and quantitatively determine the expansion and extension characteristics of the three-dimensional space of the dough, which is closer to the actual process. The bubbler places the rounded small piece after the face is placed on the bubbler, and is blown into a very thin facet under a certain pressure and flow rate of air until it breaks. The high-precision sensor measures the change in the internal pressure of the foam during the blowing process to form a bubble curve, which can be used to provide useful information on the characteristics of dough toughness, ductility and baking ability. The bubble consistency meter can quickly, accurately and efficiently determine the rheological properties of the dough, and objectively classify the wheat and flour by measuring the results, thereby controlling the quality of the purchased wheat raw materials and ensuring the quality of the final product. The bubble consistency meter can not only be used for the guidance of the proportion of different powders in the special powder production process, but also quantitatively measure the effect of the active gluten powder, emulsifier, vitamin C and other additives on the correction of flour, widely used in flour processing, food production, Seed breeding and promotion, grain storage, grain and oil research departments and other industries.
The circular facets used in the bubble blowing experiments were prepared from the consistency meter section of the bubble consistency meter. The mixing knife of the consistency meter mixes the dough when it is rotating, and when the product is reversed, the dough is extruded into a dough piece, and the extruded dough piece is flattened with a pressure roller, and then cut into small dough pieces for testing by a circular cutter. The consistency meter is also equipped with a high-precision sensor, which can accurately measure the resistance of the mixing knife when mixing the dough, thereby measuring the mixing and agitation characteristics of the flour. The measurement index has the water absorption rate, the stabilization time, the drop value, etc., which can provide more abundant information and more comprehensive. The ground reflects the quality of the flour.
