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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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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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