Determination of wheat and flour gluten by gluten analyzer

People's demand for flour quality has increased with the continuous improvement of people's living standards. The gluten requirements for flour are even stricter. This is mainly due to the consideration of nutritional value, and also the demand for processing quality and food quality. Since China has not yet issued a unified wheat gluten determination method, the wheat gluten determination methods of the flour manufacturers are different. As the method is different, the results of the determination will be different, but in the end it is based on the actual situation of their own manufacturers. Situation, from the number of wheat gluten in theory to calculate the gluten of flour, so as to play a role in guiding production. The gluten analyzer plays an important role in the determination of gluten.

One hundred grams of wheat is weighed in a representative manner from an average sample and pulverized by a pulverizer. The pulverized sample is uniformly weighed to be 10 g. The following method is determined according to the method of 31,152 to 31,115 in the measurement method of GB5506-85 grain and oil gluten. The determination of the gluten meter found that there is a certain correlation between the wheat gluten and the flour gluten value, and the correlation degree is /20 for the result. Therefore, the empirical measurement of the wheat gluten value and the gluten value of the obtained flour measured by various methods is as follows: If the processed flour is to have a wet gluten content of 30%.

The relevant measurement factors of the glutenometer have found that the empirical calculation methods for wheat gluten and flour gluten are only applicable to wheat with water contents of 1210% to 13.0%, because if the wheat water content is too low, the wheat is crushed by the JFSD experimental mill. If the skin is brittle, the content of bran in the 10g sample for measuring gluten is large, and the gluten is not measured in the bran. Therefore, the measured wheat gluten is low, and conversely, it is high. Therefore, in the process of theoretical calculation, it is necessary to flexibly master the above listed calculation methods according to the actual situation. Only in this way can we play a certain guiding role in actual production.

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