The important indicators of the quality of flour are the parameters of the wet gluten content of the flour. Currently, the method for testing gluten is generally selected by a quick and accurate instrument, such as the application of the gluten determination system, which simulates the function sequence of the human finger and then stirs the dough into dough. The starch is then rinsed and the free water in the gluten is then removed using a centrifuge to obtain the wet gluten content of the sample. This method can test a sample as long as 6 ~ smin, greatly improving the inspection speed. In addition, since the instrument is carried out in a closed container during the stirring and rinsing process, human losses caused by mistakes in the work are reduced, and the accuracy of the test results is also improved. Scan the QR code below to watch the Top WeChat official WeChat (Also can be WeChat search: Top Instrument): Hand Pump Sprayer,Sprayer Perfume Bottle Cap,Plastic Spray Pump,Fine Mist Sprayer Pump Foshan Color Pump Plastic Product Co,.Ltd. , https://www.colourpump.com
Sample preparation: The experimental sample was deflated 509 samples, and then continue to shrink out three l (). 009 test sample, one for the instrument test, and the other for the hand wash test. The third backup. Remove one part of the test sample, lay it in a washing room with 80-mesh microsieve, and add 5.0 ml of sodium chloride buffer (concentration: 209/L, pH: 5.95). Press the START button, the instrument starts to work, the forming and rinsing process of the dough is performed automatically in sequence, and 205 is stirred. After smin is washed out, the gluten is taken out and the gluten is automatically discharged in the centrifuge, and the weighing is taken out.
The automatic stirring time inside the gluten determination system is adjustable. Different wet gluten content can be obtained from different stirring times obtained from the experiment. The longer the stirring time is within a certain range, the greater the content of wet gluten is. The experiment proved that the time of the mixed dough set by the instrument was 205. The wet gluten content measured by the instrument method was the closest to the hand wash method. 