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From a series of experiments, it can be seen that among the five methods for determination of wheat gluten, the data measured by the Brabender's small experimental mill method is the closest to the actual gluten value of the flour, so it is the best assay. However, due to Brabender’s small experimental mills being more expensive, this method is difficult to promote. Wheat gluten was measured by the whole wheat flour method. Since the sample used in this method was a whole wheat flour and had a large amount of bran, the difference between the data measured by this method and the flour gluten was greatest. Therefore, the author believes that this method is the most inaccurate and not a very good method of measurement (Note: Nanjing Hengheng Flour Company has always used this method, because the crusher used to crush the sample is an imported crusher, and the price is probably several ten thousand yuan. The renminbi, so the measured value and the flour gluten value difference is not very big, generally lower than the flour gluten 2.0 ~ 2.5). The method for determining wheat gluten which is both economical and practical is the CB30 sieve method and the CB36 sieve method. Of course, the above-mentioned methods for measuring wheat gluten and flour gluten are only suitable for wheat with water content of 12.0% to 13.0%, because if the wheat water content is too low, the wheat bran is crushed when crushed by the JFS experimental mill. The gluten content of the 10g sample is used to determine the gluten content of the gluten and the gluten is not measured. Therefore, the measured wheat gluten is on the low side, and conversely, it is on the high side.
The determination of gluten analyzer must be based on the actual situation in the theoretical calculation process and have the flexibility to grasp the above calculation methods. Only in this way can it play a guiding role in actual production. Calls on the relevant national standard-setting departments to formulate a unified method for determining the national standard of wheat gluten as soon as possible so as to avoid disagreement on the quantity of wheat gluten in the grain-collecting party and the grain-producing party. Trouble.
With the improvement of living standards, the quality requirements for flour have also been continuously improved. This is particularly strict with respect to flour gluten. This is mainly due to the consideration of nutritional value and the demand for processing quality and food quality. To meet the needs of various flour gluten, you need to choose the right wheat. Since China has not yet issued a unified wheat gluten determination method, the wheat gluten determination methods of the flour manufacturers are different. As the method is different, the results of the determination will be different, but in the end it is based on the actual situation of their own manufacturers. Situation, from the number of wheat gluten in theory to calculate the gluten of flour, so as to play a role in guiding production. The gluten analyzer can effectively measure flour gluten and improve the basis for related applications.