GM Method Eng Final
GM Method Eng Final
GM Method Eng Final
It is a valuable tool for breeders, grain traders/handlers, flour mills, bakeries, pasta producers and vital wheat gluten manufacturers.
Glutomatic 2200
Breeding
By measuring the functional properties of protein at an early stage without having to extract flour - breeders can select the appropriate wheat classes for further breeding and refinement.
Flour Milling
Millers can blend flour to meet end-user demands while not selling high quality product at a low price thereby improving operating margins. With the Gluten Index, the Wet Gluten Content and the Falling Number analysis results available, millers can quickly predict the final baking quality, reducing the requirement for test baking.
Baking
The gluten properties and structure are important to: Form elastic dough Retain gas during fermentation and baking Allow expansion Carry expansion Retain the shape of loaf As baking quality is both related to starch and protein characteristics, a combination of the results from the Falling Number and Glutomatic tests can be used to predict the baking quality. With the Gluten quality and quantity information at hand, bakeries are able to use the most cost effective grade of flour while still meeting end user quality. Maximizing the use of high quality flour and minimizing addition of expensive vital gluten results in substantial savings.
Glutork 2020
For drying of gluten when determining the dry gluten content.
Accessories
Laboratory Mill 3100 or 120
Hammer type mills producing meal for quick and easy sample preparation for the Glutomatic tests as well as other analysis.
Gluten Index
Required Equipment
Gluten Index:
The only worldwide recognized test for gluten quality and quantity in wheat meal, wheat flour and semolina.
Gluten
Gluten is the functional component of protein and determines many dough and processing characteristics of wheat and wheat flour. Protein content is a purely quantitative analysis that may or 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 quality. These situations include: Variable Growing Conditions Yearly Growing Variation Wheat Varietal Variation Wheat or Flour Blends Heat Damage Bug Damage Enzymatic Addition
Definition:
The Gluten Index is defined as the percentage of wet gluten which remains on a special sieve when prepared and centrifuged according to the prescribed standardized method.
Principle: Wet Gluten is prepared from whole meal or flour by the Glutomatic 2200 gluten
washer. Gluten Index Centrifuge 2015 is used to force the wet gluten through a specially designed sieve cassette. The relative amount of gluten passing through the sieve indicates the gluten characteristics.The wet gluten is further dried in the Glutork 2020 for dry gluten content and water binding in the wet gluten calculation.
1. Weighing
10.0 g 0.01 g of whole meal or flour is weighed and put into the Glutomatic wash chamber with an 88 micron polyester sieve. When vital wheat gluten is measured, 1.5 0.01 g is weighed.
5. Centrifuging
Exactly 30 seconds after completed washing, the undivided wet gluten piece is transferred to the special sieve cassette and centrifuged one minute at 6000 5 rpm in Centrifuge 2015.
It is under these conditions when the reported protein content is not indicative of quality that another set of tests is required. The Glutomatic system is designed to measure protein quality for the following parameters: Wet Gluten Content Dry Gluten Content Water Binding of Gluten Gluten strength by Gluten Index
2. Dispensing
4.8 ml of salt solution is added to the meal or flour samples. No salt solution is added to vital wheat gluten samples.
6. Weighing
The fraction passed through the sieves is scraped off with a spatula and weighed.The fraction remaining on the inside of the sieve is collected and added to the balance. The total wet gluten weight is obtained.
3. Mixing
Meal or flour and the salt solution are mixed to form a dough during 20 seconds.
7. Drying
The total wet gluten piece is dried at min. 150C during four minutes in the Glutork 2020. After drying the gluten is weighed on the balance.
4. Washing
After termination of the mixing phase, the washing automatically starts and continues for five minutes. For wheat meal the sample is transferred to a chamber equipped with a coarse 840 micron sieve allowing bran particules to be washed out.
8. Calculation
The amount of gluten remaining on the centrifuge sieve in relation to total wet gluten weight is the Gluten Index.