Measurement of dough characteristics during kneading and quality of protein and starch
Easy creation of custom protocols to test different types of cereal, whole wheat flour or dough directly extracted online.
The standard "Chopin +" protocol allows to analyze:
1. The behavior during kneading (humidity, development time, stability, etc.)
2. The quality of proteins
3. The gelatinization of starch
4. Amylase activity
5. Retrogradation of starch

Please note that this description may have been translated automatically. Contact us for further information. The information of this classified ad are only indicative. Exapro recommends to check the details with the seller before a purchase

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Worked hours
Hours under power
State like new
At local norms yes
Status visible
Client type User – small or medium company
Active since 2021
Offers online 1
Last activity Aug. 2, 2023

Description

Measurement of dough characteristics during kneading and quality of protein and starch
Easy creation of custom protocols to test different types of cereal, whole wheat flour or dough directly extracted online.
The standard "Chopin +" protocol allows to analyze:
1. The behavior during kneading (humidity, development time, stability, etc.)
2. The quality of proteins
3. The gelatinization of starch
4. Amylase activity
5. Retrogradation of starch

Please note that this description may have been translated automatically. Contact us for further information. The information of this classified ad are only indicative. Exapro recommends to check the details with the seller before a purchase


Specifications

-------------------
Worked hours
Hours under power
State like new
At local norms yes
Status visible

About this seller

Client type User – small or medium company
Active since 2021
Offers online 1
Last activity Aug. 2, 2023

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