Gluten is the functional component of protein and determines many of the dough and processing characteristics of wheat and wheat ﬂour.
Gluten consists of the two specific proteins “Glutenin” and “Gliadin”. It is not until a dough has been made that they form gluten. This is why is is not possible to determine gluten in wheat without actually making a dough. Flour, water and kneading are all needed for gluten to form. I disulphide bond is then created between the glutenin and the gliadin.
The protein content is a purely quantitative analysis that may not be indicative of protein quality. While gluten content and protein content are correlated, there are situations during which protein content will not be indicative of gluten quality. These situations include:
It is under these conditions when the reported protein content is not an indicator of quality that another set of tests is required. The Glutomatic system is tailor made to measure protein quality for the following measures:
Wet Gluten is prepared from wholemeal or ﬂour by the Glutomatic 2200 gluten washer. Gluten Index Centrifuge 2015 is used to pull the wet gluten through a uniquely designed sieve cassette. The relative amount of gluten crossing the sieve indicates the gluten qualities.The wet gluten is further dried in the Glutork 2020 for dry gluten levels and water binding in the wet gluten calculation.
The steps are illustrated in the picture at the bottom of the page. Click the picture to enlarge it.
The Glutomatic System consists of
You also need a lab mill model LM 3100 or LM 120.
The Glutomatic System is used globally by thousands of grain traders, flour millers, breeders and pasta/noodle manufacturers, all of whom benefit from its features.
Determine gluten quantity and quality – Improve the quality of your finished products by making sure that your raw materials meet gluten requirements. Greater wet gluten content means greater bread volumes. Official world standard – For international wheat and flour trade, gluten quantity and quality by the Glutomatic System are normally specified. Make sure that buyer and seller are in agreement using the international standard. Approved according to the following standards:
Easy to use – Easy to operate by non-technical personnel. For flour and grain – Using Glutomatic you need not produce a flour to determine the gluten characteristics for a wheat. You save time and costs as the Gluten Index method can work both for flour and for ground wheat. Rapid analysis – A complete test can take under 10 minutes. Determines true gluten – While gluten is in correlation with protein, there are a number of cases where a wheat would have a high protein content, but no or very weak gluten. Glutomatic is a definite way to know for sure.
|GLUTOMATIC 2200, 230V 50Hz|
|GLUTOMATIC 2200, 115V 60Hz|
|GLUTOMATIC 2200, 230V 60Hz|
|For fully automatic gluten quantity and Gluten Index determination with pipette, pump system and electronic timer for dough-mixing and washing times, for double determinations.|
|CENTRIFUGE 2015, 230V 50-60Hz|
|CENTRIFUGE 2015, 115V 50-60Hz|
|High accuracy speed controlled centrifuge for the Gluten Index method. Operation 1 minute at 6000 +/- 5 rpm with electronic timer and safety locking for lid. Incl. 2 special sieve cassettes for Gluten Index.|
|GLUTORK 2020, 230V 50-60Hz|
|GLUTORK 2020, 115V 50-60Hz|
|For dry gluten determination from Glutomatic in 4 minutes at 150°C between teflon-coated heated plates incl. automatic contact breaker after 4 minutes.|
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