Portable Plant Spectrometer
The quality of wheat flour, wheat, rice, and cereal products directly affects processing performance, nutritional value, and final product quality. From raw grain procurement and storage to milling and food production, every stage requires scientific and accurate quality testing data as a foundation.
TOP Cloud-Agri offers a comprehensive portfolio of solutions covering sample preparation, dough rheological analysis, gluten quality evaluation, starch and enzyme activity testing, nutritional component analysis, rapid non-destructive testing, physical quality assessment, and microbiological safety testing. These solutions assist grain processing enterprises, quality inspection institutions, research institutes and universities, and food companies in establishing standardized quality control systems that comply with international specifications (e.g., ICC, AACC, ISO, AOAC, and Codex standards), thereby enhancing product consistency and market competitiveness.
The powder quality inspection process involved
Applications
Refined Flour Quality
Whole Wheat Flour Quality
Flour Milling Industry
Bakery Product Development
Noodle & Pasta Quality Evaluation
Food Research & Quality Inspection
Raw Grain Purchase
Accurate quality testing begins with standardized sample preparation. Whether for wheat, paddy rice, or milled rice samples, analyses of protein, gluten, starch, nutritional components, and safety indicators require standardized pretreatment steps—sampling → dehulling → grinding → weighing—to ensure accuracy and reproducibility of test results.
Paddy Dehulling and Milled Rice Preparation
For rice quality testing, paddy rice must first be processed into brown rice and then into milled rice.
- Small-scale husker → used for rapid removal of rice husks to obtain standard brown rice samples
- Small-scale whitener → further removes the bran layer and germ from brown rice to prepare milled rice samples that meet testing requirements, providing a basis for determining head rice yield, chalkiness, palatability score, and nutritional composition analysis.
- Rice mill → combines the “dehusking” and “whitening” steps into a single integrated machine.
Sample Grinding and Homogenization
To ensure uniform particle size and good reproducibility of test samples, cereals or milled rice need to be ground.
- Hammer cyclone mill → widely used; samples are pulverized into fine, uniform powder by high-speed hammers; used for gluten value, falling number, viscosity, fatty acid value, and near-infrared (NIR) analysis of protein
- Pneumatic grinding mill → prepares samples for aged-grain testing and wheat wholemeal gluten determination; used for gluten value, falling number, viscosity, fatty acid value, and near-infrared (NIR) analysis of protein
- Laboratory flour mill → a pretreatment instrument for dough rheological testing, serving as a front-end preparation device for farinographs, extensographs, and alveographs
TP-JLG-2018
Laboratory Rice Husker
TP-JBJ
Laboratory Rice Whitener
LTJM-2099
Rice Milling Machine
QY-1
Stainless Steel Grain Probe Sampler
QY-2
Grain Probe Sampler with Wood Handle
JXFM110
Lab Hammer Mil
FS-II
Laboratory Mill
JMFD
Laboratory Flour Mill
T20002N
Balance 0.01g
T3003N
Balance 0.001g
TA2004N
Balance 0.0001g
Dough rheological properties are important indicators for evaluating the processing performance of flour. By simulating the changes in dough during mixing, fermentation, and processing, these tests analyze flour’s water absorption, stability time, degree of softening, and extensibility.
Electronic Farinograph – Extensograph – Alveograph
- Electronic Farinograph
- The Electronic Farinograph is used to measure the rheological properties of dough during the mixing of flour with water. It is one of the most commonly used quality evaluation instruments in flour mills, baking enterprises, and research institutions.By recording the changes in dough resistance during mixing, it evaluates the water absorption capacity of flour and dough stability, providing a basis for recipe formulation and quality control.
- Extensograph
- The Extensograph is used to measure the mechanical properties of fermented dough during stretching, simulating the extensional behavior of dough during fermentation and processing.This instrument evaluates the strength and extensibility of the gluten network structure and is an important piece of equipment for quality evaluation of bread flour and high-gluten flour.
- Alveograph
- The Alveograph continuously inflates a dough film until it bursts, simulating the behavior of dough during fermentation and baking as gas expands.
- Widely used in European and international flour trade, it is an important tool for evaluating the quality of bread flour, baguette flour, and pizza flour.
| Instrument | Test Principle | Purpose | Key Parameters |
|---|---|---|---|
| Electronic Farinograph | Mixing/kneading | Water absorption capacity and stability | Water absorption, development time, stability time, degree of softening |
| Extensograph | Stretching after fermentation | Gluten strength and extensibility | Resistance to extension, extensibility, energy value |
| Alveograph | Fermentation expansion | Dough gas retention capacity | P value, L value, W value, P/L ratio |
HZF-150
Electronic Farinograph
HZL-350
Dough Tensile Analyzer
TPLab
Alveograph Product
Gluten is a key component that determines dough structure and processing quality. Gluten quality directly affects bread volume, noodle elasticity, and baking performance.
Our gluten testing system consists of three independent instruments: a Gluten Washer, a Gluten Index Centrifuge, and a Gluten Dryer. Together, they can simultaneously provide important indicators including wet (and dry) gluten content, gluten index, and gluten water retention capacity.
MJ-IIA
Single Head Gluten Tester
MJ-IIIA
Double Head Gluten Test
Starch properties and enzyme activity determine flour gelatinization behavior, fermentation characteristics, and the texture of final products. These tests are widely used in flour processing, grain trading, and food research and development.
Falling Number Analyzer
The Falling Number Analyzer is mainly used to determine α-amylase activity in flour or cereals. When grains undergo sprouting or become damp, α-amylase activity increases, accelerating starch degradation, which leads to poor dough structure, bread collapse, and reduced product quality. Therefore, falling number has become an important indicator in international grain trading and flour quality evaluation.
Amylose Analyzer
The ratio of amylose to amylopectin determines the texture, viscoelasticity, staling rate, and eating quality of food products.
- Rapid Visco Analyzer (RVA)
- The RVA measures viscosity changes during starch gelatinization by simulating the heating, holding, and cooling processes.
| Instrument | Test Principle | Purpose |
|---|---|---|
| Falling Number Analyzer | α-Amylase activity | Whether starch has been degraded by enzymes |
| Amylose Analyzer | Starch composition/structure | What starch is composed of |
| Rapid Visco Analyzer (RVA) | Starch processing behavior | How starch performs during processing |
FN-II
Falling Number Tester
DPCZ-II
Amylose Tester
PDJ Series
Rapid Visco Analyzer
Nutritional component testing is an important means of evaluating grain quality and meeting regulatory requirements, which can be used for labeling, quality certification, and scientific analysis.
| Instrument | Test Parameter | Main Indicator | Application Significance |
|---|---|---|---|
| Kjeldahl Nitrogen Analyzer + Digester | Protein analysis | Crude Protein | Evaluates flour nutritional value and gluten potential |
| Digester | Sample pretreatment | Organic nitrogen digestion | Provides digestion solution for Kjeldahl nitrogen analysis |
| Kjeldahl Nitrogen Analyzer | Nitrogen determination | Total Nitrogen | Converts to protein content |
| Soxhlet Fat Analyzer | Fat analysis | Crude Fat | Evaluates nutritional value and storage stability |
| Crude Fiber Analyzer | Fiber analysis | Crude Fiber | Evaluates quality of whole-wheat flour, bran, and cereals |
| Muffle Furnace | Ash analysis | Ash | Evaluates flour refinement degree and mineral content |
| Oven (130–133°C) | Moisture analysis (standard method) | Moisture | Determines storage stability and quality grade |
| Halogen Moisture Analyzer | Rapid moisture analysis | Moisture | For rapid quality control and on-site testing |
ZDDN-II
Kjeldahl Analyzer+Digester
ZDDN-III
Kjeldahl Nitrogen Analyzer
KDN-D/S
Kjeldahl Digestion System
SZF-06C
Soxhlet Fat Analyzer
CXC-06
Raw Fiber Analyzer
TM L5/12
Muffle Furnace
A spectrophotometer can quickly detect some components of flour, but it cannot fully reflect the processing quality of flour. For key indicators such as gluten quality, dough rheological properties, and starch gelatinization properties, it is still necessary to use professional equipment such as gluten analyzer, flour analyzer, tensile analyzer, RVA rapid viscosity analyzer, etc. for accurate measurement.
P721
Spectrophotometer
TPG-3020
NIR Grain Analyzer
TPG-1020
Portable Protein Analyzer
Physical properties are an important foundation for grain quality evaluation, directly reflecting raw material grade, processing performance, and market value.
Flour Sieve Shaker — SThe Flour Sieve Shaker is used to determine flour particle size and particle size distribution. It is an important tool for evaluating milling technology and flour uniformity
Whiteness Meter — The Whiteness Meter is used to measure the reflectance of flour to white light, evaluating flour whiteness in a digital format.
- Equipment: MicroscopeWhiteness Meter
Lovibond Colorimeter — The Lovibond Colorimeter is used to determine the color composition and overall color characteristics of samples, providing quantitative evaluation of flour color through a standard color scale system.
| Instrument | Test Parameter | Purpose |
|---|---|---|
| Flour Sieve Shaker | Particle size | Whether the flour is fine and uniform |
| Whiteness Meter | Whiteness | Whether the flour is white |
| Lovibond Colorimeter | Color/color shade | Whether the flour color is normal, or whether it is yellowish or reddish |
JYSY30X8
Flour Checking Sieve
WSB-V
Whiteness Meter
WSL-2
Lovibond Colorimeter
Rice quality testing runs through the entire process of breeding, procurement, storage, and processing, and is an important basis for ensuring the commodity value and edible quality of rice.
| Instrument | Test Parameter | Key Indicator | Purpose |
|---|---|---|---|
| Laboratory Rice Freshness Tester | Freshness | Freshness value, degree of aging | Whether the rice is fresh or aged |
| Fatty Acid Value Tester | Storage stability | Fatty acid value, free fatty acids | Whether oxidative rancidity has occurred, whether storage quality has declined |
| Rice Taste Meter | Eating quality | Taste score, protein, amylose, etc. | Whether cooked rice has good palatability and commercial value |
TPDG-1
Rice Taste Analyzer
TPZS-1
Rice Freshness Tester
During storage and processing, grains and flour may be affected by microorganisms, mycotoxins, and other contaminants. Safety testing is a crucial part of ensuring food quality and protecting consumer health.
Magnetic Metal Tester
Used for rapid determination of magnetic metal impurity content in flour and various grain powders, helping to assess the risk of metal contamination during processing and ensuring food safety and product quality.
Grain Heavy Metal Analyzer
Used for rapid detection of heavy metal contamination in grains and grain products, helping to ensure food safety and meet grain quality regulatory requirements.
Heavy Metal, Mycotoxin and Antibiotic Analyzer
A rapid food safety screening device based on colloidal gold immunochromatography and AI image recognition, designed for on-site detection of heavy metals, mycotoxins, and antibiotic residues in grains and food products.
JJCC
Magnetic Metal Analyzer
TPJS-S
Grain Heavy Metal Detector
NY-DB10B
Portable Heavy Metal & Mycotoxins Analyzer
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