A/KIE 麵團拉伸測定裝置

A/KIE 麵團拉伸測定裝置
主要測定麵團或麵條的延展性(Extensibility) 和抗張力(Resistance)；樣品用量少測定方便，適用於觀察比較配方和制程上之差異性，並做為產品改善依據。

Parallel tests of dough and gluten can reveal particular characteristics arising from homogenisation, long relaxation times or from adding oxidants, salts, emulsifiers or enzymes. Only small samples are required (approx. 10g flour or 1-2g gluten) which is of particular interest to wheat breeders requiring information of rheological qualities at an early stage for the development of hybrids.