The electronic flour quality meter (KX-216) is an internationally widely recognized and most advanced testing instrument for measuring the strength of flour flour. It is a mixing rheology by measuring the dough of a certain viscosity produced after adding a certain amount of flour to water Characteristics (stirring resistance), the computer automatically plots and analyzes the collected data, and calculates indicators such as flour water absorption, dough formation time, stability time, and attenuation to evaluate the strength of the gluten strength and the amount of water absorption
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