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Dough and Gluten Strength Tests

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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 …
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Product Tests (A Guide to Understanding Wheat and Flour Quality)

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A.Pan Bread

Formula :
Procedure 1. Flour and other ingredients are mixed with a yeast suspension to form a dough. 2. The dough is mixed until it reaches optimum dough development. 3. The dough is rounded and placed into a fermentation cabinet at 30 degrees Celsius and 85 percent relative humidity for 105 minutes. 4. First Punch – The dough is passed through a sheeter, folded twice, and returned to the fermentation cabinet for 50 minutes. 5. Second Punch – The dough is passed through a sheeter, folded twice, and returned to the fermentation cabinet for 25 minutes. 6. The dough is molded into a cylinder shape and proofed in a pan for 62 minutes. 7. The dough is baked in a 215 degrees Celsius oven for 24 minutes and then cooled to room temperature.
Results 1. Pan bread is evaluated for processing characteristics, external and internal characteristics, and texture. The results are expressed as a numerical score based on comparison to a control sample. 2. Pan bread dough is evaluated during …
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Question and Flour Problems : Culvitation, Harvest and Wheat Supply

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1.Is there a connection between soil characteristics and the quality of wheat? Wheat needs good soils that ensure an adequate supply of nitrogen to the plant. Soil quality can be improved with suitable fertilizers and by the right choice of the preceding crop.
2. How do the weather and fertilization affect the properties of gluten? Nitrogen fertilization and cool weather increase the amount of the softening gluten component gliadin. In warm, dry conditions more glutenin is stored, and this results in short and dry dough properties.
3. What are the principles for storing freshly harvested wheat? At least the worst of the dirt and black dockage should be removed before the wheat grains are put into storage. The moisture content should also be measured so that excess water can be reduced by drying or regular turning over with the pneumatic system to prevent the growth of micro-organisms and other pests. The moisture content should be adjusted reliably to a level below 14%; then the wheat c…
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