PM-T mixing experiment instrument / wheat flour quality inspection Introduction
PM-T is an instrument that can simultaneously study the characteristics of wheat flour gluten strength and starch gelatinization. It can comprehensively and scientifically and directly characterize the quality of wheat flour, and comprehensively evaluate the rheological processing properties of other cereal flours. Features
And the surface temperature is automatically set, accurate and reliable
Double material and enamel, aluminum/stainless steel alloy, durable and easy to clean
The tank is quicker and easier to disassemble, easier to clean
Anti-stick proofing sheet with coating and semi-automatic cutting knife make the preparation of experimental dough piece better and more convenient
Automatic water addition, higher efficiency, more accurate water addition (±0.02ml)
All inspection points (temperature and torque) can be calibrated, detection accuracy is higher, analysis software is simple to operate
Dough temperature index, assessing the temperature resistance of the dough (a new indicator other than the traditional smash-resistant index)
New experimental protocols can be established while varying temperature and speed
"Powdering" function, used to theoretically predict the mixing experiment curve after powder mixing
"Additive effect" function, directly visualize the effect of additive use and the best addition amount
The “predictive formula” function automatically calculates based on the detection results and displays relevant prediction results, such as predicting bread volume.
Fully automatic test to measure the water absorption rate of flour, less than 8 minutes Technical parameters
Instrument Name: Mixing Tester
Model: PM-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
PM-T is an instrument that can simultaneously study the characteristics of wheat flour gluten strength and starch gelatinization. It can comprehensively and scientifically and directly characterize the quality of wheat flour, and comprehensively evaluate the rheological processing properties of other cereal flours.
