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SDmatic Damage Starch Tester
Functional components of flour and grains
Product details
flour
• Detect and control flour quality
The degree of starch damage depends on the inherent characteristics of wheat (hard or soft) and the degree of grinding of flour by the grinding roller.
SDmaitc can detect whether the grinding roller is adjusted properly, whether it is flat, etc
flour products
• Control flour water absorption, fermentation characteristics, rheological properties, and final product appearance and taste
Adjust water absorption rate to increase dough output
Starch containing grains
• Monitor the relationship between the quality of flour, Rice noodles, corn, millet and starch products and the content of damaged starch
Compliant with standards: AFNOR V03-731.01, AACC 76-33.01, ICC 172, and ISO17715:2013
Product video introduction, please visit http://www.chopinchina.com/tech_detail.aspx?ID=78
If the damage to starch content is too high, it will lead to:
-Excessive water absorption and sticky dough
-Volume decreases, color darkens
-The density and diameter of the cookies are abnormal, and the surface cracks
working principle:
Amperometry (Medcalf&Gilles method):
Detect the iodine absorption rate of flour diluent, that is, the more starch damage, the more iodine absorption
characteristic:
Simplicity: Fully automated analysis, no need for complex enzymes
Quick: Complete the test within 10 minutes
Parameters:
Voltage: 220V 50/60Hz
Power: 170W
Net weight: 6kg
Size (LxWxH): 25x37x39cm
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