After the wheat is harvested, it enters the flour mill, is made into flour, and is sold on the line. Among them, there are many quality inspection procedures, and the professional inspection is inseparable from the scientific inspection instruments. The following agricultural instrument network brings you from breeding to raw grain acquisition. For the whole process solution from milling to flour quality and processing characteristics testing, for your reference.
1. Breeding and acquiring the best wheat
In order to ensure that the flour produced meets the quality requirements, it is first necessary to ensure that the acquired wheat is of good quality. At this stage, the grain and oil instruments are mainly used to determine the composition and functional properties of wheat. The main instruments used are:
Falling numerical instrument - germination damage detection;
Gluten--measurement of gluten quantity and quality;
Protein analyzer - measuring wheat protein content;
Grain moisture analyzer - measuring wheat moisture;
Electronic bulk density - measure wheat bulk density.
2. Optimize the milling process
Indicators such as moisture, ash, protein, and gluten determine the important processing characteristics of the product. The use of the near-infrared series of products allows for a good tracking of key parameters in the optimization process. The main instruments are:
Near-infrared grain analyzer - moisture in the wheat, ash in the flour, protein, moisture in the grain - moisture in the wheat, drop value meter - determination of fungal amylase, alpha-amylase or malt addition
3. Testing flour quality and processing characteristics
There are many definitions and test methods for the evaluation of flour quality. Whether in the production process or in the baking laboratory, we can provide the corresponding testing equipment.
The main instruments that will be used in the production process are:
Falling numerical instrument - the falling value of flour The gluten meter - the quantity and quality of gluten The near infrared analyzer - the moisture, ash, protein, gluten, broken starch content and water absorption of flour and special powder.
The main instruments used in the baking laboratory are:
Powder quality meter - standard to measure the water absorption rate, stabilization time, formation time, mixing time, stirring energy and other processing characteristics of flour and dough;
Food Volume Meter - Detects the volume, size, density and specific volume of baked products and noodles Texture Analyzer - Detects the texture properties of baked products and pastas such as hardness, viscosity, elasticity, and brittleness.
Rapid Viscosity Analyzer - Detects starch gelatinization properties and processing characteristics of flour and ready-mixed flour.
Near-infrared analyzer - surface products (such as baked goods) in water, ash, protein, fat, sugar and other components.
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