AlveoPC Bubble Blower-Global supplier

Room 804, Unit 2, Baiyun Era Building, Building 1, No. 5 East Lianhuachi Road, Xicheng District, Beijing

International standard methods for testing dough toughness, extensibility, elasticity, and baking power
Authoritative testing tools for breeding, grain harvesting, flour milling, food processing, trade, and official quality inspection
Compliant with AACC 54-30.02, ICC 121, NF EN ISO 27971, GB/T 14614.4 standards

working principle:
The bubble blower squeezes out the prepared dough to form a dough sheet. Under a certain pressure, the dough is blown into three-dimensional expanding bubbles.
During the fermentation process, a large amount of carbon dioxide is produced, causing the dough to deform and expand. The three-dimensional expansion mode of the bubble blower is reproduced
The deformation and expansion process of dough affected by carbon dioxide.

The four important indicators of a bubble blower are:
The P-value represents the toughness of the dough and the maximum deformation resistance of the dough during the blowing process
The L value represents the extensibility of the dough, reflecting its ability to stretch and hold air
I.e. value, representing the elasticity index of the dough
The W value represents the baking power of the dough

Application:
The new PC type bubble blower is connected to a computer, and the analysis software interface is stylish, simple, and intuitive.
Constant water addition experiment to test the viscoelasticity of wheat flour.

Screening and grading based on the intended use of wheat and flour
• Identify wheat that has been infected by insects and mold
Optimize the pairing of wheat and flour
• Choose the most suitable additives to improve the quality of the final product
Ensure that the final product meets the required specifications
Analyze the effects of gluten, protease, and active yeast on dough viscoelasticity