您指尖的优质工具和研究！

当我绊倒这个行业的宝石时，我喜欢它。如果你还没有去过小麦营销中心（WMC）您最后一次在波特兰，请确保下次下降。该中心位于Alber的Mill Building，拥有一支经验丰富的科学家团队和一系列面粉和谷物检测设备。

Well known for their research and publication in the noodle industry, Dr. Gary Hou, Technical Director, and his team have the ability to run any food science research in this well-maintained research center. How did I find this out? A recent client of mine required bread analysis and I reached out to Dr. Hou. I was amazed to find an array of quality tools and research instruments. So here are a few that I’d like to share:

This moisture meter is a monster! No kidding, it’s fast, the results are replicable, and you do not need to train anyone to measure moisture in your bread/cake/cookies..e.t.c. Yes, gone are the days staring at that drying oven and waiting for your samples to cool in the desiccator. I’ve experienced many moisture meters, and this is the best performing one yet. Short on staff in your QA department? This is the meter to use!

不要让这个r2d2型看机器欺骗你。当我了解到了时，我被地板了C细胞在WMC。如果你认识我，我是一个用于定量分析的吸引力。该工具完全摇滚了量化鼠屑分析。它甚至可以告诉你一片面包上有多少个细胞（近10,000个细胞！）。

为什么这是重要的？好吧，只因为泡沫越多，产品打火机。此外，气泡的均匀铺设（这种仪器还测量），配方/加工方法越稳定。该仪器可用于QA水平以快速量化产品缺陷。它甚至衡量侧壁的洞穴（是的，当你没有稳定的内部结构时巨大的问题）！

需要帮助量化发芽？分析受损的淀粉或面粉分析？WMC实验室服务还将帮助您进行测试以验证或协助您的QA计划实施。侯博士和他的团队可以帮助您执行以下测试：

• 小麦碾磨和分析
• Flour water absorption (Farinograph)
• 面粉质量（水分，灰，蛋白质，造粒）
• Product texture
• Damaged Starch
• 颜色分析
• 下降号码
• Crumb分析
• 粘度
• pH / TTA.
• Solvent retention capacity (SRC)
• Alveograph
• 扩展仪
• Mixolab
• Starch pasting analysis (RVA or Viscograph)
• Risograph（气体测量）
• 其他产品测试等烘焙试验和评估（面包，汉堡包，饼干，玉米粉饼，饼干，蛋糕，工匠面包，扁面包，百吉饼，层压面团等）;亚洲面条和馒头;冷冻面团

正如您所看到的，WMC不仅迎合了面条行业，它也能够进行面粉，面团和面包测试。在我签字之前，我必须分享一些中心的照片，向您展示他们有一些闪亮的新事物：

一个龙卷风烤箱

A wood fired style oven

A vacuum cooler