Equipment for determination of gluten quantity and quality

Gluten is a rubber-like sticky solid mass that remains when wheat dough is washed; the starch and bran particles leave with the water.

The baking properties of wheat flour depend mainly on the gluten content and its deformability.

The quantity and quality of raw gluten washed out of wheat dough is influenced by: water temperature, the time the lump of dough and gluten rests.

The determination of the quantity of gluten must be accompanied by the determination of its quality, which characterizes its elastic properties. Measurement of the amount of deformation of a sample of gluten, based on measuring the movement of the punch, which by its mass for 30 seconds deforms a sample of gluten.