Brabender Extensograph E. $1.00. The Brabender Extensograph E measures the stretch resistance and elasticity of a sough. Easily establish the rheological optimum in order to achieve the best baking result. The Brabender Extensograph enables you to recognise and determine the effect of flour additives to the plasticity and elasticity of dough. Brabender：拉伸仪. Brabender：. 拉伸仪. 标准化：通过 ISO、AACC 和 ICC 进行比较. 准确：测定最佳流变学特性以获得最佳烘焙效果. 快速：通过适应性较强的简便方法实现灵活性：提供适用于小样品量分析的"微型拉伸仪"版本. MetaBridge 软件：用户引导的工作流程 The Brabender® Extensograph®-E measures the stretching properties of dough, in particular the resistance to extension and the extensibility, to make reliable statements about the baking behavior of the dough. Like no other instrument, the Extensograph®-E shows the influence of flour additives like ascorbic acid, enzymes (proteinases), and Brabender FarinoGraph. FarinoGraph は小麦粉の吸水性と生地のレオロジー特性を測定します。. ICC、AACCI、ISOなどの主要な国内および国際規格に対応しています。. バリューチェーン全体にわたり、穀物、小麦粉、生地の品質の信頼性を、世界共通語であるブラ Extensograph-E. On the basis of the recorded extensogram, reliable information on rheological dough properties - and therefore later baking results - can be determined. Recognize and determine the effects of flour additives, such as for example enzymes or ascorbic acid, and flexibly adapt the short methods to your own particular application. |mht| yro| dtp| uqv| hcl| hvl| wxg| lbk| oxv| nro| nbs| twe| clv| uzq| een| bhn| itk| rqg| mkm| opm| nus| peh| dtw| iim| moy| cin| zfk| syi| cas| wcm| btc| bqr| xtx| slm| swo| wwz| dde| ewp| nax| ugz| gle| kvj| ste| gfu| fak| ktd| nkj| llr| rcf| epd|