Gluten index meter guarantee special powder

In the supermarket, when we purchase flour products, we will see that the package has special flour for dumplings, special flour for bread, and special powder for buns. For our average consumers, they may not understand it and feel that the flour is not the same. However, for professionals in the baking field, the use of special powders is more conducive to improving the taste and appearance quality of foods. Therefore, special powders are very important for the production of flour products, and special flours must be guaranteed. Need to use a professional inspection instrument such as gluten index instrument for testing.

The gluten index meter is mainly used to determine the flour index, which is an important characteristic of flour, so how does the gluten index meter guarantee special powder? Taking the production of bread flour as an example, if the flour index is too high, the flour has too strong gluten, the gluten network structure is tight, the gas produced by fermentation does not easily expand to form a micro gas chamber, and the volume of the bread is limited, and the operation performance is poor. Therefore, it is not suitable to make bread. At the same time, the low flour index is also not conducive to the production of bread. This is because the dough has poor gluten in the dough and cannot maintain the gas generated during the proofing. This can easily result in poor internal structure and small size. . Therefore, to produce special flour for bread production, it is necessary to use a gluten index meter to precisely control the flour index.
Studies have shown that the ideal bread flour gluten index should be between 60% and 90%. This kind of flour is more manoeuvrable and effective when it is used to make bread, but it is not suitable when the gluten index is higher than 95% and lower than 30%. Make the ideal bread. Therefore, in the production process, only after measuring with a gluten index meter, the gluten index measured between 60% and 90% can be used as a bread flour, otherwise, the gluten index is not met. In addition, the steamed bread used to make steamed buns must also be required for gluten index. Only through the control of gluten index meter and meeting the requirements, can this kind of flour be able to make uniform and exquisite texture, good in onset, and moderate in aspect ratio.

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