Industrial Application Areas
The amount and quality of gluten in flour used in bread, pastry, biscuits and pasta has a great effect.
It is obvious that the amount of wet gluten in flour strongly affects the bread volume, especially in bread production.
Higher wet gluten content and quality means higher bread volume. The main factor affecting the kneading properties of bread dough is known as gluten amount and gluten quality. The fact that the wet gluten ratio is over 28% in the flour to be used in bread making allows the production of good quality dough.
Gluten proteins ensure that most of bakery products have the desired appearance and crumb structure. Removal of gluten protein from the bread structure causes the demanded bread color not to be formed, a decrease in the volume of the bread, easy crumbly crumb structure and many quality defects.
Gluten washing device is essential for determining the amount and quality of gluten-specific to end products. Gluten quality is a factor that directly affects the cooking/baking quality of the products.
In cases where the amount of protein is high, there are cases where the amount and quality of gluten is not good. For this reason, it is essential to use a Gluten Washing device for real gluten quality and quantity.
BASTAK GLUTEN Q-System
Bastak Gluten Q-System; is used by thousands of flour, bread, pasta, biscuits, grain industry manufacturers, universities, research industries and grain quality control analysis laboratories around the world.
Gluten;
Gluten proteins, the most important parameter used in determining the quality and purpose of use of wheat flour, form the skeleton of the dough and are considered the most important quality criteria.
– kneading dough,
– processing
– gas holding capacity
– Formation of dough structure
– Determination of functional properties
– Elastic structure of dough
– Cooking and Baking quality
cause the bread to rise and have a porous structure.
Gluten amount and quality are accepted as quality determinants in wheat, and they also give information about the purpose for which the wheat used will be processed.
Wet Gluten
It involves forming a dough and washing the starch and water-soluble components from the dough. A wet and elastic substance formed remains, and the amount of this substance is an indicator of the amount of gluten.
Gluten Wash
It is a value in percentage (%) that gives information about the amount of gluten. The higher the gluten value, the higher the bread quality of the flour.
Gluten Index
For a good quality bread flour, gluten quality is as important as the amount of gluten. In fact, from time to time, gluten quality defects are a bigger problem. The strength of the bisulfite bonds between the amino acid molecules that make up gluten determines the quality of gluten. The stronger and more solid these bonds are, the better the quality.
Dry Gluten
Is a wafer-like substance obtained by drying wet gluten with a Gluten Washing Device.
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