In wheat flour quality testing, there is a very important test content, that is, the use of gluten analyzer to determine the gluten content of wheat flour, and these measured data is an important basis for the flour processing, but also to improve the quality and nutritional value of wheat flour An effective way, therefore, the application of gluten analyzer in industrial production is very extensive, and almost all flour producers will be equipped with gluten meter. So how does the gluten analyzer measure the gluten content of wheat flour?
The basic process for determining the gluten content of wheat flour is to obtain wet gluten by washing with water, and then to weigh the quality of these wet gluten, which is obtained from the wheat flour using the method specified in this standard, mainly a gliadin protein and a gluten protein. The composition has an elastic-plastic colloidal hydrate. The measurement principle of the gluten analyzer is that a sample of wheat flour is made into a dough using a sodium chloride buffer solution, washed with a sodium chloride buffer solution, and the starch, sugar, cellulose and soluble protein in the dough are separated, and the excess washing liquid is removed. The remaining gelatinous material is wet gluten.
In the past, the determination of the gluten content of wheat flour was mostly carried out by manual washing, which was not only inefficient but also had a large work force for the measurement personnel. Now that a gluten meter has been used, mechanical washing can be used to perform more efficiently. Work, greatly save the time of gluten determination, improve work efficiency, and accurately determine the gluten content of wheat flour, and these changes and improvements are of great significance for industrial production. Therefore, the current gluten determination work is generally completed with a gluten meter, which is widely used in food and flour processing departments.
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