TPS-EJCPD Alveograph for detecting the rheological property(viscoelasticity, extensibility and baking properties) of dough

short description:

E-Alveograph is special test instrument on determination of rheological properties of dough…This instrument inspects and analyses the viscoelastic, extensibility and baking performance of the dough by simulating the dough deformation condition in laboratory fermentation and baked stage. E-Alveograph mainly is mainly used for wheat breeding, processing and distribution of wheat quality evaluation of wheat and flour, especially suitable for low-gluten flour.

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Main Advantages

Using high precision electronic measurement technique, it tests the change of tension in the dough inflation process with good repeatability and reproducibility.
Using electronic data collection method, it read data quicklyaccurately conveniently and high efficiency.

Using universal computer and special data processing software for data processing, it is easy to operate and reduce the cost.
The data is traceability because it can analyze data automatically and print test results.
Adopting PLC control system, it has high temperature control accuracy.
The detection method accords with GB/T14614.4ISO5530-4ICC121 and AACC54-30.