Electronic bubble dynamometer

1. Product Usage

Electronic bubble dynamometerIt is a testing instrument used to detect the rheological properties of dough. The instrument simulates the deformation of dough during the fermentation and baking stages in the laboratory, and analyzes the viscoelasticity, extensibility, and baking performance of the dough.Electronic bubble dynamometerMainly used for quality evaluation of wheat and flour in wheat breeding, wheat processing, and circulation, especially suitable for evaluating low gluten flour.

2. Performance characteristics

1）Using electronic detection technology to detect the changes in tension during the dough blowing process, the testing accuracy is high, and the repeatability and reproducibility are good.

2）Adopting electronic data collection method, data reading is fast, accurate, easy to test, and the detection efficiency is high.

3）We use general-purpose computers and data processing software for data processing, which is easy to operate and reduces the cost of use.

4）Automatically analyze data and print test results, with traceability of data results.

5）The temperature control system adopts PLC control, which has good temperature control effect.

6）The testing method complies with the requirements of GB/T14614.4, ISO5530-4, ICC121, and AACC54-30 standardsElectronic bubble dynamometer

3. Working principle

Under specified conditions, wheat flour is mixed to prepare a dough with a certain moisture content, and then the dough is made into a sample of a certain thickness, which is blown into bubbles using a bubble blower. Record the curve of the air pressure inside the bubble as a function of time using electronic detection methods. Evaluate the rheological properties of dough based on the shape and area of the curve.

4. Main testing indicatorsElectronic bubble dynamometer

1）P valueThe maximum pressure refers to the maximum resistance of the dough during foaming. The unit is mmH2O. The P-value is related to the toughness and consistency of the dough.

2) L value: The horizontal axis of the dough rupture point, which represents the extensibility of the dough. The unit is mm, which reflects the extension of the doughStretching ability and gas holding capacity of gluten network.

3) W value: deformation energy, which is the energy required for the dough to inflate and deform until it splits. Unit Wei J×10-4It reflects the gluten strength of the dough, and the W value is related to the volume of the dough.

4）G value: That isinflateIndex.The G value is obtained by converting the horizontal axis value L of the rupture point, which is the square root of the inflated volume（Excluding the volume of air used for sample debonding）.

5) P/L value: The ratio of curve shapes. Indicate the relationship between dough toughness and extensibility. P/L＞1， Indicating that the dough has excessive toughness but lacks extensibility. If the P/L is too small (<0.3), it indicates weak extensibility, which will affect the production of the dough.

5. Main specifications and technical parameters

Model: JCPD

Sample size: 250g

Speed of the dough cutter: 60 ± 2RPM

Working temperature of dough mixer: 24 ± 0.2 ℃

Working temperature of hair awakening box: 25 ± 0.2 ℃

Input power supply: 0.7KW 220V/50Hz