日本进口lotun超技小型台式实验用家用面团吹泡仪
在醒面过程中，通过面皮双向延展，沿着气室（gas cell）变形－形成气泡，因此任何面团的流变测试都是设法预估其焙烤性能，在此条件下达到评估接近其焙烤产品的膨胀性。
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.
用以观察面团在膨胀时流变性质的变化，例如弹性（springiness）、黏着性（adhesiveness）、抗张力（toughness）等，以了解在烘焙、延压、整形时面团的特性。
日本进口lotun超技小型台式实验用家用面团吹泡仪