In modern society, the demand for high-quality wheat is getting higher and higher. On the one hand, because of the improvement of people's living standards, more and more attention is paid to food quality, and on the other hand, the development of the baking industry requires more high-quality flour raw materials. In this context, it is increasingly important to strengthen the identification of high-quality wheat. In the wheat quality test, there is a scientific instrument- gluten instrument dedicated to the determination of wheat gluten quality. This instrument provides a scientific and effective measurement method for high-quality wheat identification, and promotes the development of wheat planting industry in a high quality direction.
High-quality wheat has such a characteristic that it is rich in wheat, rich in gluten, good in elongation, high in yield, high in bulk density, and relatively high in flour extraction rate. Although there are many parameters for evaluating wheat quality, the quantity and quality of gluten are One of the most insignificant indicators, the use of gluten meters to carry out strict quality testing of wheat raw materials, can ensure that the quality of the produced wheat flour meets the requirements, meet market demand, and help flour production enterprises to achieve quality and efficiency.
High-quality wheat can produce high-quality flour. This is the consensus of many modern flour manufacturers. In order to strengthen the detection of various parameters of raw wheat and achieve scientific quality management, many enterprises have established professional testing laboratories and testing equipment. Among them, gluten is more essential. After using the experimental mill to imitate the workshop process to grind the wheat into high-quality flour, the gluten meter is used to detect the quantity and quality of the flour in the wheat flour; the powder meter and the tensile tester are used to detect the stability time, water absorption, elongation and resistance of the flour; The αC amylase activity in wheat was measured using a falling numerical value meter to determine whether the wheat was aged or not, and whether there was bud wheat or the like. Through strict quality inspection, it not only strengthens the quality management of raw grain, but also promotes the continuous and steady improvement of flour quality.
In addition, in order to cultivate high-quality wheat varieties, it is also necessary to use gluten meters for analysis and analysis. It can be seen that these scientific instruments have played an important role in the development of the high-quality wheat industry.
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