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XHP-PA-T Automatic Dough Bubble Tester

Product Description of XHP-PA-T Automatic Dough Bubble Tester

The XHP-PA-T automatic dough bubble tester is a specialized instrument used to test the rheological properties of dough. Flour is mixed with a certain amount of saline solution to form dough, which is then extruded into a sheet. The dough sheet is proofed in a constant temperature chamber. Under a certain pressure and airflow rate, the dough sheet is blown into a very thin bubble until it bursts. The bubble tester records the pressure changes inside the bubble throughout the entire blowing process, generating a bubble curve and providing indicators of dough properties such as tenacity, extensibility, and baking strength.


Test Standards of XHP-PA-T Automatic Dough Bubble Tester

GB/T14614.4ISO5530-4ICC121AACC54-30       


Product Features of XHP-PA-T Automatic Dough Bubble Tester

• System Cooling: Built-in electric cooling, no external water cooling system required;

 • Dough Water Addition: Automatic and precise water quantity and temperature control;

• Additive Guidance: Helps users select the most suitable additives to achieve the target bubble value;

• Virtual Storage and Powder Supply: Simulates placing each product into a silo and entering its corresponding price;

• Flour and Wheat Blending: Automatically selects blending ratios for up to 5 products to achieve the target bubble value;

• Traceability: Monitors and analyzes product quality from a specific supplier or customer over a certain period;

• Dough Sheet Blowing: Automatic dough sheet positioning and blowing, automatic temperature and humidity control in the measurement chamber, downward blowing method resulting in rounder bubbles, closer to the ideal experimental state;

 • Experimental Methods: New detection parameters: pressure/tension, first derivative, automatic calculation and display. Experiments such as "baking strength decay," "relaxation," and "comprehensive" (combinations of different experimental methods, such as "standard blowing" + "relaxation") are pre-installed in the software. Users can also set their own experimental methods, for example, by changing the kneading intensity and time. Therefore, the bubble meter can predict and analyze more performance characteristics that we want to understand;


Technical Parameter of XHP-PA-T Automatic Dough Bubble Tester

Model:

PA-T

Sample Weight:

250g

Test Indicators:

 P value, L value, W value, G value, P/L ratio

Dough Mixer Rotation Speed:

60±2 RPM

Airflow Rate for Bubble Formation:

 96±2 L/h

Dough Mixer Operating Temperature:

24.0±0.2

Proofing Cabinet Operating Temperature:

25.0±0.2


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