Food Science

We represent a M/s. Yucebas a Turkish manufacturer for Instruments used in Wheat Flour Rheology.

For further details please contact us

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    Damaged Starch Analyser is based on working with an amperometric method in order to measure the starch damage in flour samples

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    Determines the gelatinization properties and enzyme activity of flour, whole flour meal, rice flour, maize, rye and barley etc.

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    With the device, constant pressure to inflate the dough with the resistance (P), extensibilty (L), energy (W) values can be determined

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    The device use for the determination of a wide variety data of the mixing and bread making properties of the flour

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    The device is use for the dough pieces weighed 150 gram, will be stretched special hooks of the equipment on 45 , 90 and 135 minutes respectively

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    The device determines the amylase activity in the flour and works as suitable for Classic (FN) and Fungal (FFN) Falling Number Method.

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    The device consists of two sections, Crushing is right side and has two collection container, Semolina . Reduction is left side and has one collection container.

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    Lab Mill to prepare the samples