Gluten Index TesterIt is a specialized instrument for dehydration and gluten index determination of wheat flour wet gluten. Its principle is to make dough from flour samples using sodium chloride buffer solution, wash and separate starch, sugar, cellulose, soluble protein, etc. in the dough using sodium chloride buffer solution, and then remove excess washing solution. The remaining gelatinous material is wet gluten. Under the action of centrifugal force, the wheat gluten is centrifuged to remove the water adhered to the surface and allow some wet gluten to pass through the sieve box orifice plate. After weighing and calculating, the wet gluten content and gluten index in flour or whole wheat flour can be obtained. After drying the wet gluten with a dryer, the dry gluten content and gluten water holding capacity can be obtained by weighing and calculating.

　　Gluten Index TesterThe components of:

1. Washing system: generally composed of a stirrer and a washing device. The mixer is used to mix a certain amount of flour with sodium chloride buffer to form a dough, and its speed is usually 120r/min ± 2r/min. The washing device is responsible for repeatedly washing the dough with sodium chloride buffer to remove starch, sugar, cellulose, soluble protein and other components, thereby separating gluten. Some instruments are equipped with dual washing heads, which can wash two powder samples simultaneously, improving detection efficiency.

2. Centrifugal system: mainly composed of components such as motor, turntable, sieve box, etc. The motor drives the turntable to rotate at high speed, causing the gluten in the sieve box to be centrifuged under centrifugal force to remove the water adhered to the surface, and allowing some wet gluten to pass through the sieve box orifice plate. The common centrifugal speeds are adjustable in two levels: 3000r/min and 6000r/min ± 5r/min. The centrifugation time can be set within the range of 1s-59s and 1min-9min. The aperture of the sieve box is generally 500 μ m, which can effectively screen out gluten.

3. Drying system: used for drying wet gluten to determine the content and water holding capacity of dry gluten. The working temperature of the dryer is usually between 100 ℃ -180 ℃, the relative humidity requirement is less than 90%, and the rated power is generally around 650W.

4. Control and display system: It adopts advanced microcontroller technology for control, with a digital display window that can display real-time parameters such as speed and time, making it convenient for users to operate and read data. Through touch sensitive buttons or operation panels, users can easily set various parameters such as mixing time, washing time, centrifugal speed, and time.