1. Quickly determine gluten quality, say goodbye to experience judgment

It uses centrifugal separation technology to separate the wet gluten in wheat flour and calculate the proportion of high-quality gluten to total gluten (i.e. gluten index). The higher the index, the better the elasticity and toughness of gluten, which can withstand the stretching during fermentation and processing; The lower the index, the looser the gluten, making it suitable for foods that require a soft texture. Compared to traditional manual tactile judgment, instrument detection is more objective and has smaller errors, and results can be obtained in 3-5 minutes.

2. Guide flour processing and product adaptation

Flour mills can process flour with different gluten indexes according to the measurement results: flour with high gluten index (≥ 70) is suitable for making bread, Lamian Noodles and other foods that need strong gluten support; Medium index (40-70) is suitable for making Mantou and dumpling skin; A low index (≤ 40) is suitable for making cakes, cookies, and other pastries. This can accurately match product requirements, improve finished product taste and stability, and avoid raw material waste.

3. Control the quality of raw materials and hold the first hurdle of production

When purchasing grain, it can be used to quickly screen the gluten quality of wheat raw materials, determine the wheat grade, and avoid purchasing raw materials with insufficient or uneven gluten quality; During the storage process of flour, regular testing can also be conducted to monitor changes in gluten quality and ensure that subsequent production is not affected. For food companies, it is also possible to ensure stable product quality by testing suppliers' flour and unifying raw material standards.