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Your location: Home > Related Articles > Electronic Dough Stretcher Kneader Rotating Speed ​​Computer Interface

Electronic Dough Stretcher Kneader Rotating Speed ​​Computer Interface

Author:QINSUN Released in:2023-04 Click:21

Drawer type wake-up box, with spring and oil damping guide rails, opening softly and smoothly.
Closed arc shape, with dustproof, heat preservation function, beautiful appearance Stable and generous .
Simultaneously display up to 5 sets of strain curves for easy comparison.

The result is in Access database format, easy to check
Electronic sensor measures pull resistance, quasi-reliable
The program will automatically zero the calibration and start drawing automatically
Collecting and analyzing computer data, simple and efficient

Use a farinograph under specified conditions Wheat flour, water and salt to prepare the dough, divide 150g before use The rounder of the extensometer is rounded and the strip is rubbed with a mold to give it a standard form.
After a certain time, stretch the test block until it breaks and write it down by program desired elongation resistance. The shape and size of the resulting curves can characterize the physical properties of wheat flour dough that the baking jellyfishinfluence.

Technical parameters:
Sample weight: flour 300g+6g salt+distilled water
Kneader speed: 83±3r/min, stop after 20r
Strip speed: 15±1 r/min
Noodle hook speed: 1.45±0.05 cm/s
Tension measurement method: electronic pressure sensor

Computer interface: USB
Power supply: AC 220V, 50Hz
Instrument size: L92 W64 H95 cm

Weight: about 115kg
Evaluation parameters:
Stretch resistance R50; from the point where the noodle hook touches the dough, the height of the stretch curve where the printing paper moves 50mm, unit: EU
maximum strain resistance Rm: height of strain curve, unit: EU
Expandability E: the distance from the moment when the ramen hook touches the dough to the moment when the dough is broken, the abscissa of the stretch curve, unit : mm
Energy (curve area): the area enclosed by the stretched curve, unit: cm2
Draw Ratio (R/E): The ratio between draw resistance R50 and expandability E
Over 80% of crushed samples passed through a 40-mesh sieve

Animal and plant Amylases mainly include three types: α-amylase, β-amylase and glucoamylase.It is inevitable that these hydrolytic amylases will be broken down during the processing of food raw materials.The testerwith falling number can measure the activity of these endogenous enzymes. The size of the falling value is to ensure that the nutrition of the food is preserved as much as possible during processing. The amylase that hydrolyzes starch occurs in animals, higher plants and micro organisms.Therefore, when ripening, preserving and processing some food raw materials It is not surprising that starch is broken down. Since starch is an important component that determines the viscosity and texture of food, its hydrolysis is an important change during food storage and processing. Amylases include 3 main types: - amylase, beta-amylase and glucoamylase

Main parameters:
Detected varieties: rice, maize, wheat and other crops
Detection parameters: amylose content
OS: Windows 98/2000/ME/XP
Measurement time: about 1 minute
Power supply voltage: 220±1V
temperature: 20 ℃~ 30℃
Detected varieties: rice, maize, wheat and other crops
Detection parameters: amylose content
Unit: %
OS: Windows 98/2000/ME/XP
Measurement time: about 1 minute
Feedvoltage: 220±1V
temperature: 20℃~30℃