Gluten is a decisive factor that influences the quality of bread and biscuits. Therefore, gluten determination is one of the most important flour quality inspection items in the flour mill production test process. And we know that almost all flour mills use gluten meters to measure gluten, and handwashing gluten is rarely used. Why? Pictured: gluten The use of hand-washing method to measure gluten is relatively tedious and takes a long time. One sample takes 40-50 minutes, and the error is large. The accuracy rate is only 1%. The specific operation process is as follows: 1. Weigh 200 grams of high-gluten flour into the container. Whether it is from the perspective of efficiency or accuracy, hand-washing gluten measurement is not so suitable for flour mill testing. The gluten meter is a professional instrument for measuring gluten content and quality such as flour. The instrument overcomes the shortcomings of hand-washing, has good repeatability, and has a high degree of automation. Flour mills use this device to measure gluten, which can not only effectively improve work efficiency, but also improve accuracy. High, very good to meet the high requirements of the flour mill to strictly control the quality of flour, but also in line with the needs of the flour industry's industrial production, so the company to conduct flour gluten determination of course preferred gluten meter. Scissor Style Horizontal Band Sawing Machine Cutting Band Saw Machine,Metal Cutting Horizontal Band Saw,Automatic Band Saw Cutting Machine,Horizontal Metal Cutting Bandsaw Machine Zhejiang Hujin Machine Tool Co., Ltd. , https://www.hujinmachine.com
2, add 125 grams of water at room temperature, stirring flour and water to form a soft and hard right dough, then record the amount of water used is the flour's water absorption.
3. Wash the dough in a container. During the washing process, the water should be replaced. The starch and other water-soluble substances in the flour should be washed away. The remaining soft-gum black-gray substance is gluten.
4. Leach the wet gluten to the water, squeeze it by hand, shake off the excess water, and weigh to get the wet gluten content.
5. Place the wet gluten on a baking sheet and bake at 100 degrees for 2 hours. Allow to stand for 24 hours at room temperature and dry naturally. Obtain dry gluten.
6. Calculate the results based on the dry gluten weight and wet gluten weight obtained from the experiment.