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One of the important indicators of the flour's quality is the content of wet gluten in the flour. The inspection method for gluten is mainly manual washing, which is labor-consuming and time-consuming, and the gluten analyzer has gradually been put into use in recent years. It simulates the function sequence of the human finger and stirs it into a dough and then rinses the starch. Then, the free water in the gluten is removed by 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. The application of the gluten analyzer also reduces the human losses caused by mistakes in the work, and the accuracy of the test results is also improved.
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. Hand washing test method: Put another test sample in a clean plastic bowl and add 5.0 ml of the same buffer, according to the method listed in GB55O6-85 standard, and get the gluten content in the hand wash method.
The automatic stirring time inside the gluten analyzer is adjustable. Different wet gluten content can be obtained by 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 experimental results showed that the wet gluten content determined by the instrument method was the closest to the hand-washing method when the mixing dough time set by the gluten analyzer was 205. By using the significance test, it is proved that the gluten content of the 2015 type gluten meter is in line with the current standard. It is reliable to use gluten inspection together with handwashing.
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. Hand washing test method: Put another test sample in a clean plastic bowl and add 5.0 ml of the same buffer, according to the method listed in GB55O6-85 standard, and get the gluten content in the hand wash method.
The automatic stirring time inside the gluten analyzer is adjustable. Different wet gluten content can be obtained by 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 experimental results showed that the wet gluten content determined by the instrument method was the closest to the hand-washing method when the mixing dough time set by the gluten analyzer was 205. By using the significance test, it is proved that the gluten content of the 2015 type gluten meter is in line with the current standard. It is reliable to use gluten inspection together with handwashing.
Jiangmen Wellway Houseware Co.,Ltd , https://www.wellway-hk.com