laboratory powder quality meter

numerical control adjustable speed type JFZS350 powder quality meter is used for standard powder quality experiments at 63rpm. By changing the speed (0-200rpm), it is applied to the following purposes:
(1) Under the standard stirring speed (63r/min), the water absorption amount of dough, dough formation time, stabilization time, weakening degree, flour quality index and other indicators were evaluated to evaluate the strength of flour gluten.
⑵ By accelerating the stirring speed to enhance the stirring intensity, speed up the experimental process, shorten the experimental time.
(B) By changing the speed (0-200rpm) to change the stirring intensity, the rheological behavior of the dough at different stirring intensities was examined for further study.
By speeding up or slowing down the stirring speed to imitate the industrial stirring intensity, test and analyze the rheological properties of dough under the stirring intensity of industrial production, and formulate a reasonable processing technology.
(5) Monitoring and control of wheat and flour quality in flour mill milling process, determining the suitable use of wheat quality and flour, and determining the reasonable proportion of wheat and flour.