The gluten content is an important factor in determining the quality of flour. Therefore, in the flour production and quality inspection, the determination of gluten content has always been an important content. The hand-washing method used in the past was used to determine the gluten content and was tested. After the rapid development and application of the instrument, it has gradually been replaced by a professional gluten measurement system. Compared with the traditional method, the gluten determination system is used to determine the gluten index, which is not only more accurate and efficient, but also can effectively save the measurement and determination. Time, but also can simplify the determination of the steps, more in line with the actual needs of modern industrial testing.
Although there are many benefits to using the gluten measurement system to determine the gluten index of flour, it is undeniable that the instrument is always just a tool for us to carry out efficient testing. In order to obtain accurate test results, there are still many in the actual operation process. The details need to be taken care of. For example, in the process of preparing a dough using a gluten determination system, the following should be noted.
In general, the gluten determination system is used to determine the content of wet gluten. The common practice is to pour the powder into a metal sieve with a fine mesh screen. Add sodium chloride solution, start the instrument, and mix the dough. Wash it. However, during the process of the manufacturer's operation, due to some reasons, many operations often result in pasting of the web soon after the start of washing, which results in failure of the determination. Through analysis, it has been found that the appearance of the pasty web is generally caused by the excessively fine screen mesh. Therefore, in order to avoid this phenomenon and improve the success rate of the determination, the correct operation should be Before pouring the powder into a metal screen with a fine mesh screen, to prevent the powder from leaking, first moisten the screen. However, it should be noted that it cannot be too wet, otherwise it will be prone to pasting.
It can be seen that with the development of scientific instruments, although many of the current testing projects are replaced by gluten measurement systems and other testing instruments, it does not mean that they can sit back and relax, as well as the training of instrument management and operation skills. Improvement has also become one of the important contents of improving the detection level.
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