Your dough and flour have a lot to say. And you need to listen if you want consistent quality and control in your product—especially if you’re developing a new one. Analysis equipment and tests are key for taking the guess work out of baking. Today, we’re going to look at the混搭.
本机评估水合谷物面粉的烘烤质量和性能。它用于表征面粉/水面团和淀粉/水混合物的流变行为和粘贴性质，当经受混合和热转移的同时作用时。
The mixolab helps millers and bakers to:
- Adjust dough mixing parameters
- Detect excessive enzymatic activity in wheat due sprout damage
- Evaluate starch damage
- Adjust flour’s alpha amylase activity
- 预测热处理期间的产品行为
- 评估淀粉和牙龈的冷/热功能
- Study the effect of dough conditioners on dough mixing properties
它是如何分析面团的工作？
Mixolab是一种具有加热和冷却能力的记录面团混合器。它使用两种混合刀片，该刀片沿相反方向旋转。该仪器可以在加热期间以7.2°F / min（4℃/ min）的速率在加热期间测量面团在86-194°F（30-90°C）的温度范围内的一致性。1,2,3
Evaluation of dough consistency over this temperature range allows the mixolab to determine complete characterization of the gluten-forming proteins and starch functionality in a single assay. These functions can be performed by measuring, in real time, sample resistance to mixing action of the kneading arms (i.e. torque in N·m), recorded by a computer software in a graph as changes in viscosity with time.
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