Introduction: ST139 is an instrument to test the rheological properties of wheat flour dough. It is also one of the most widely used instrument for quality analysis of wheat flour at present in domestic quality inspection institutions at all levels. It can be used for wheat breeding and milling enterprises with wheat flour , To ensure the stability of product quality, and to guide the development and utilization of new products to provide important information. Features: 1 test accurate The instrument uses a synchronous motor drive to ensure that the speed from voltage fluctuations, the use of high-precision torque sensor dough torque signal acquisition, silty special software automatic analysis of silty curves, evaluation, eliminating human error, accurate measurement, reliable . 2. Software powerful, user-friendly Silty special software with operation tips, automatic data correction, automatic curve analysis, evaluation, database query, contrast, printing and other functions, to maximize the experimental test operation and data analysis, finishing needs. 3. Operation, easy maintenance, high degree of automation And face bowl and knife can be removed to ensure that the experiment clean quickly; the whole operation process and evaluation results are all controlled by computer, without human intervention; instrument does not require special maintenance, so the operation is simple and convenient, no special requirements for the experimenter. 4. Sensor overload protection Specifications: Test methods in line with GB / T 14614-2006, ISO 5530-2: 1997 standards. And face bowl capacity: 300g. Main and noodle cutter speed: (63 ± 1) r / min. From the noodle cutter speed: (94.5 ± 1) r / min. Measuring range: ≤ 10N.m. Test Flour quality indicators (water absorption, formation time, stabilization time, degree of weakness, evaluation value) quality difference analysis to guide wheat grain mix and flour mixing, as well as analysis of different sample quality differences.
Introduction: ST139 is an instrument to test the rheological properties of wheat flour dough. It is also one of the most widely used instrument for quality analysis of wheat flour at present in domestic quality inspection institutions at all levels. It can be used for wheat breeding and milling enterprises with wheat flour , To ensure the stability of product quality, and to guide the development and utilization of new products to provide important information.
