Sd Cheq 15000

Instead of long and difficult analyzes to determine the damaged starch value, Bastak 15000 SD Cheq analyzes the amount of iodine absorbed by the starch granules with a very small amount (1 g) of sample using the electrochemical amperometric method.
Dough fermentation conditions, the amount of water removal of the dough, the rheological properties of the dough, the baking performance of the dough, the aroma formation of the final products, the production of standard flour, the breaking rate of biscuits, the prevention of aging of the rollers can be determined.
 
ADVANTAGES
-Determining the damaged starch amount in the flour by electrochemical method at a standard temperature of 35 ºC.
-Test with 1 g sample
-Fully automatic operation feature
-High resolution 5 inch color Touch LCD Display
-Computer connection
-User-friendly design and interface
-High test repeatability and reproducibility
-Operation Time: 2 minutes
-Analysis Time: 6 minutes
-Complies with AACC 76-33, ICC No.172, AFNOR V03-731 Standards
-Automatic self-calibration feature before each test
-Determination of damaged starch determination value of flours
-Determination of dough fermentation conditions
-Determination of the water removal amount of the dough
-Determination of rheological properties of dough
-Information about the baking performance of the dough
-Flavor formation of end products
-Standard flour production
-Determination of the breaking rate of biscuits
-Prevention of aging of roller mills
-Reducing energy consumption
 
The amount of starch damage has become an important quality parameter that is of interest to all sectors based on the production of grain products, especially in recent years.
After the inevitable effect of starch damage on the final product was revealed, it has become a routine analysis in many bread production industries and grain quality control laboratories.
Working Principle; Bastak 15000 SD Cheq performs the analysis in five steps. In the first stage, the analysis solution is automatically brought to the world standard temperature of 35°C. In the second step, the iodine content of the analysis solution is measured and the solution color starts to change from transparent to yellow. In the third step, the analysis sample is poured automatically. In the fourth stage, the amount of iodine absorbed by the starch granules is measured and the solution turns black. In the final stage, the damaged starch value is displayed in current as %AI and other special units (UCD, UCDc, AACC and Farrand) on the high resolution touch screen. The SDCheq device, which has the ability to automatically calibrate and clean itself before each test, complies with AACC 76-33, ICC No.172, AFNOR V03-731 standards.
Scope of application;
Industrial Application Areas;
The amount of damaged starch has an important place in the quality parameters for the pasta industry. Starches damaged during pasta making are substrates for amylase. They increase the amount of substance that passes into the cooking water by breaking down and cause turbidity. Semolina, which is a grinding product with low starch damage, is preferred in the pasta industry.
For the biscuit industry; Soft grain structure, lower protein and higher starch ratio form the appropriate quality feature. The amount of starch damage affects the cracking rate of biscuits. In the biscuit industry, semolina and flour, which are grinding products with low starch damage, are used.
Considering that different products are obtained by using different properties of wheat fractions in different ways, it is essential to determine the optimum damaged starch property in order to produce the product under optimum conditions.
Milling Application Areas;
Considering the high flour yield and grinding quality, the quality parameters for the millers who first process the wheat are; Making the distance adjustments of the rollers used in flour production, keeping the amount of damaged starch under control, which will constantly change due to factors such as various blending ratios in the raw material, tempering amount, tempering time, aging of the rollers, heating of the rollers, roller rotations, sample flow amount during production, by making continuous tests during production is necessary.