Flour is the most common food ingredient in our lives and occupies a very important position in our daily life. Flour can be used to make buns, noodles, breads, and cakes, but what many people don't know is that the flours used to make buns, noodles, breads, and cakes are actually different. There is a big difference between the quality. difference. This involves the gluten index, as well as the professional instrument - gluten index meter for measuring gluten index. The gluten index of flour is an important indicator to measure the quality of flour. Different gluten flours have different gluten content. In production, companies usually use gluten index meter to accurately determine and then accurately control. So take noodles as an example. What kind of flour is needed to make noodles? What are the effects of gluten index on noodles? We can use gluten index instrument to determine the analysis and tell us the answer. In general, the noodle making industry can pursue some strong gluten wheat with high water absorption. Therefore, when producing such flour, it is necessary to pay special attention to the gluten index. Wheat with a low gluten index, especially wheat with a quality below 75% is of poor quality. Therefore, in the production, we can quickly determine the quality of strong gluten wheat or low-gluten wheat through the gluten index instrument, and increase the wheat raw material that meets the requirements for the production of noodles. In addition, the use of gluten index instrument analysis found that the gluten index of the impact of noodles is also very obvious, mainly in the impact of the shape of the noodles, noodles color effect, noodles boiling resistance and impact on the bite, elasticity, etc. As a result, for example, if the gluten content is too high and the gluten index is too large, it will cause processing difficulties. After tableting and cutting, it will shrink, thicken, and have a thicker surface; the ash content is also relatively high, and the bran and wheat germs are relatively high. More often, the whiteness is reduced, and the dried noodle is dull and easy to darken; the noodles are hard to cook and have poor elasticity and discomfort; when the noodle is cooked, the degree of cooking is prolonged and the cooking surface is eroded by water to make the surface structure. Cracked, reduced in hardness, and poor appearance in cooking. If the gluten content is too low and the gluten index is too small, the noodles will be elongated, thin and break easily in the production process; the boiling resistance of the noodles is poor and the broken sticks are easy to paste; the noodles are easy to rheological, have poor toughness and bite . Transshipment System,Movement Flexibility Use,Limited Area Can Wokring,Customized Lay and Size Changzhou Fuku Precision Machinery Co., Ltd. , https://www.cfpmworkbench.com
