In flour production, there is a very important test item that is to use a gluten index meter to determine the gluten index of flour. The gluten index represents a value of the flour's strength, generally between 0 and 100%, and the instrument for measuring the gluten index is a gluten index instrument. In general, the greater the percentage, the higher the flour's gluten strength. According to this data, it can be judged which type of flour the flour belongs to (high, medium and low gluten), so that it can be used as a flour product in targeted selection. .
The use of gluten index meter to detect gluten content in wheat flour and whole wheat flour is now an important guideline for many flour manufacturers to produce special purpose powders for different purposes. Different gluten content will directly affect the processing characteristics of flour and determine what type of flour products it is suitable for. For example, bread production will choose high-gluten flour, taro and noodles production will choose medium-gluten flour, biscuits, cake production will be Choose low-gluten flour, only choose the right flour, in order to make a good pasta. In order to better meet the production needs of different surface products, enterprises need to distinguish them effectively during production. The application of gluten index instrument plays a key role in this process.
The gluten index meter is a rapid method for measuring the quality of gluten, and therefore it is very suitable for the processing and production of flour products. Therefore, the gluten index meter is widely used in food and flour processing, grain and oil research institutions, grain storage, etc. The production of flour and the improvement of flour quality have played an important role, and the gluten index instrument provided by Top Cloud Yunnong has withstood the test of the market in a large number of application processes and has received unanimous praise from industry personnel. If everyone needs, You can contact us to learn more about this product.
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