AMYLOGRAPH-E 

Brabender Amylograph is the standard instrument worldwide for measuring the gelatinization characteristics and enzyme activity of flour. The baking properties of flour mainly depend on the gelatinization of the starch and on the enzyme activity (α-amylase) in the flour. The Brabender Amylograph-E applicable for wheat, rye, and rice flour.

文档

手册

公司

C.W. Brabender® Instruments, Inc. manufactures equipment designed for measurement of rheology, viscosity, laboratory scale compounding, processing development, extrusion, moisture of various polymers, mixing applications and testing of physical properties and qualities of ingredients. Brabender® machines offer reliability, easy handling and fast test execution for a variety of applications.

C. W. Brabender Instruments, Inc. - Food Division目前只在以下作出标识的区域展示其产品资料:

类别

设备/服务 Categories
本页显示的信息由UL从产品厂商处直接获得。UL始终在尽最大努力确保此数据的准确性,但是UL对于这些信息中涉及的数值或产品宣称不承担任何责任,强烈建议您在最终选择产品时,就所有信息与厂商进行验证。