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Dough and Gluten Strength Tests
1.Glutomatic
Wet gluten content is determined by washing the flour or ground wheat sample
with a salt solution to remove the starch and other solubles from the sample.
The residue remaining after washing is the wet gluten. During centrifugation,
the gluten is forced through a sieve. The percentage of gluten remaining on the
sieve is defined as the Gluten Index, which is an indication of gluten
strength. A high gluten index indicates strong gluten. Wet gluten content
results are expressed as a percentage on a 14% moisture basis; for example, 35%
for high protein, strong gluten wheat or 23% for low protein, weak gluten
wheat.
The wet gluten test provides information on the quantity and estimates the quality of gluten in wheat or flour samples. Gluten is responsible for the elasticity and extensibility characteristics of flour dough. Wet gluten reflects protein content and is a common flour specification required by end-users in the food industry.
2.Farinograph The farinograph determines …
The wet gluten test provides information on the quantity and estimates the quality of gluten in wheat or flour samples. Gluten is responsible for the elasticity and extensibility characteristics of flour dough. Wet gluten reflects protein content and is a common flour specification required by end-users in the food industry.
2.Farinograph The farinograph determines …
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