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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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Wheat Milling Part 3 (Dampening and Tempering, The Second Cleaning Section)

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By : Novozymes and Buhler
5. Dampening and Tempering
Dampening and tempering of wheat helps : Make the bran tough and elasticMellow the endospermAchieve the correct flour moisture contentMaintain constant grinding conditions
During dampening, the grain enters the dampener through the front-end inlet. Together with the separately added  water, the grain undergoes an intensive intermixing and water penetration by the bi-rotor whirling system. The thoroughly dampened grain is discharged from the machine through the tangential outlet to the tempering bins. Selection of the moisture content of wheat at the 1st break depends on various factors. If we have to produce flour with low ash content, it would be better to run with higher moistures. This is especially the case with the hard wheat varieties. Here, we have a rather brittle bran layer and a harder endosperm and it is rather difficult to avoid too much bran breakage. By increasing the moisture content of the wheat, this problem can be s…
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Composite Flour

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1. What are composite flours (CFs)? What are they developed and produced for? Tuberous plants rich in starch such as cassava, yams and sweet potatoes that grow in the dry regions of the world are not suitable for making conventional baked products on their own, but they can be put to good use in combination with wheat flour. This encourages the growing of local plant species, saves on hard currency and improves the supply of protein to the population.
2. What is the difference between composite flours (CFs) and ready-mixed flours? Whereas ready-mixed flours contain all the durable ingredients of the recipe for a specific baked product, CFs are just a mixture of different flours from plants rich in starch and protein, with or without wheat flour, for certain groups of baked goods.
3. What baked goods can be made with CFs? In principle all baked goods can be made with composite flour, but the loss of quality with yeast-risen products is often considerable. Pastry goods, on the other hand,…
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