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The main function of the gluten meter in flour testing is to determine the quality and quantity of gluten. It is an important quality indicator in the determination of flour quality. In the past, it was determined by hand washing, which is also the artificial method. Now With the development of science and technology, gluten meters are mostly used for measurement, that is, instrumentation. The final reason for choosing a gluten meter is the following:
1. Accurate use of manual methods to measure flour, the same sample double test repeat error of 1%, while the use of gluten meter repeat error is less than 0.5%, improve the accuracy and accuracy of the measurement, and use the instrument to automatically determine, effectively avoid the The error caused by human factors.
2. Fast The manual measurement of flour gluten takes about 40 minutes, while the use of gluten meter can measure two samples at the same time, the measurement time only takes 15 minutes, and the efficiency is increased by about 6 times.
3. Can correctly evaluate the quality of gluten Artificially determine the gluten quality is the use of stretching method, according to the length of gluten stretching and the person's sense of "force" to judge, there is a big error, and can not be quantitative, more disadvantages. The gluten meter is used for the measurement. Because it uses the centrifugation method to measure the gluten quality, it can correctly evaluate the quality of the gluten and has the advantages of reliable and quantifiable expression.
The application of gluten in recent years in major flour companies or testing departments further proves that the gluten meter has such advantages as good performance, convenient operation, rapidness, stability, and accuracy. Greatly improved the monitoring of flour and wheat quality, while reducing the labor intensity of the staff, quality and economic benefits are very significant, indeed, the inspector is a good helper for flour quality inspection.
In the flour products sold in supermarkets, we will see that the flour is divided into many types, some of which are high-gluten flour and low-gluten flour. Some show bun powder and cake flour. Although the name is different, but we understand the truth, that is not the same flour, but also need to detect the distinction, and the detection of the distinction between these flour is a gluten instrument.