doughLAB方法被AACCI批准为国标

AACCI方法,54-70采用doughLAB高能揉混技术检测面团的揉混特性。

cThe method improves prediction of bread flour processing requirements, commercial baking results and suitability for modern bakeries, produces a full dough mixing curve in 10 minutes and better emulates the high work rates commonly used in the dough mixers that are integral to modern, rapid bake systems.

Read more about the new method.