JMLD150 Wheat Flour Quality Parameters Alveograph

This series is a reliable detection equipment strength flours and flour improver (gluten agent) improved Determination of the effect. It is by detecting the dough resistance to extension and extend the length of data collected by the computer to analyze and draw extended map, calculate the dough extensibility and resistance to extension, area under the curve, pulling ratio and other indicators to evaluate the quality and flour flour improver modification. And performance by extending the dough to stretch the dough curve different times represented by the guidance of bread, bread and other food processing, production, select the appropriate proofing time.
The main components by a kneading dough ball clamp, a rubbing, a, dough box, stretching device, consisting of a pressure sensor, data acquisition, computer, constant temperature water bath and other components.