日本進(jìn)口lotun超技小型臺(tái)式實(shí)驗(yàn)用家用面團(tuán)吹泡儀

 在醒面過程中，通過面皮雙向延展，沿著氣室（gas cell）變形－形成氣泡，因此任何面團(tuán)的流變測試都是設(shè)法預(yù)估其焙烤性能，在此條件下達(dá)到評估接近其焙烤產(chǎn)品的膨脹性。

 During the wake-up process, the dough is stretched bidirectionally and deformed along the gas cell-forming bubbles, so the rheological test of any dough is to try to estimate its baking performance, under this condition, the evaluation is close to its baked product Swellability.

 用以觀察面團(tuán)在膨脹時(shí)流變性質(zhì)的變化，例如彈性（Springiness）、黏著性（adhesiveness）、抗張力（toughness）等，以了解在烘焙、延壓、整形時(shí)面團(tuán)的特性。

日本進(jìn)口lotun超技小型臺(tái)式實(shí)驗(yàn)用家用面團(tuán)吹泡儀