Bread Mantou volume/specific volume tester

Bread Mantou volume/specific volume testerInstrument Features
JMTY bread volume meter is a measuring instrument for measuring the volume of bread, Mantou and various irregular solid foods. It has accurate measurement, fast speed, and easy operation. Its performance and technical requirements * conform to GB/T14611-2008 'GB/T14612-2008, QB1251-91 bread, SB/T10139 wheat flour for Mantou, SB/T10142 wheat flour for cake, GB/T 20981 wheat flour bread baking quality test method, GB/T17320-1998 Mantou quality evaluation method, etc. It is especially suitable for measuring the volume of bread and Mantou in flour baking and steaming experiments. This instrument is suitable for measuring the volume value of food with a volume less than 1000ml, and is widely used in departments such as grain and food.

Bread Mantou volume/specific volume testerTechnical Specifications
◆ Dimensions: 850 × 200 × 130mm;
Measurement range:
Scale I: 0-600ml;
Scale II: 400-1000ml;
◆ Filler: Rapeseed with a particle size of 1-2mm.
Accuracy: ≤± 1.0%
◆ Reproducibility: ≤± 0.8%

Operating Procedures
a. Weigh the bread to be tested (up to 0.1g);
b. Select a bread module with an appropriate volume (similar to the volume of the bread to be tested), place it in the bottom box of the volumetric instrument, cover it, and place the filling material from the bottom end of the volumetric instrument to the zero line of the ruler. After covering the ding cover, invert it several times to eliminate dead corners and gaps, and adjust the amount of filler added to the zero line of the ruler;
c. Take out the bread module and put in the bread to be tested. Pull open the plug to allow the filling material to fall naturally. Read the scale of the filling material on the ruler and take it as the measured volume of the bread.

Analysis and testing steps:
1. Weigh 25g of bread core, add 60ml of carbon dioxide free distilled water, crush with a glass rod, transfer to a 250ml volumetric flask, make up to the mark, and shake well.
2. Let it stand for 10 minutes and filter it with gauze or filter paper. Transfer 25ml of the filtrate into a 125ml or 200ml Erlenmeyer flask, add 2-3 drops of indicator solution, and titrate with 0.1N sodium hydroxide standard solution until the pink color persists for 1 minute.

Calculation formula of bread specific volume meter/volume meter/bread Mantou meter/bread specific volume meter:
N ×V N ×V × 1000 ……（2）
T= × 100 = W × 25 / 250 W
In the formula: T - acidity, ° T;
N - Equivalent concentration of 0.1mol/L sodium hydroxide standard solution;
V - volume of 0.1mol/L sodium hydroxide solution consumed, ml；
W - Sample quality, g。

Allowable deviation of bread specific volume meter/volume meter/bread Mantou meter/bread specific volume meter:
The difference between the two analysis results should be less than 0.1 °. The determination of yeast fermentation power is shown in Appendix A. The hygiene inspection shall be carried out according to the method specified in GB 5009.56

Bread specific volume meter/volume meter/bread Mantou meter/bread specific volume meter Calculation method:
P=V/W…………（1）
式中： P—— 面包比容， ml/g；
V - bread volume, ml；
W - Weight of bread, g. Allowable difference: The difference between two measured values should be 0.1ml/g. Moisture content: determined by the * method in GB 5009.3. Sampling is based on the center of the bread.

The measured volume of bread. Bread specific volume meter/volume meter/bread Mantou meter/bread specific volume meter acidity test:
1 Reagent and Instrument Sodium Hydroxide (GB 629 analytical grade): 0.1N solution, prepared and calibrated according to GB 601; *Indicator solution: 1% ethanol solution; Alkaline burette.
Bread specific volume meter/volume meter/bread Mantou meter/bread specific volume meter measurement steps
a. Weigh the bread to be tested (up to 0.1g);
b. Select a bread module with an appropriate volume (similar to the volume of the bread to be tested), place it in the bottom box of the volumetric instrument, cover it, and place the filling material from the bottom end of the volumetric instrument to the zero line of the ruler. After covering the ding cover, invert it several times to eliminate dead corners and gaps, and adjust the amount of filler added to the zero line of the ruler;
c. Take out the bread module and put in the bread to be tested. Pull open the plug to allow the filling material to fall naturally. Read the scale of the filling material on the ruler and take it as the measured volume of the bread.