The quality of dough-based products such as breads, pasta or noodles is highly dependent on the gluten quantity and quality of the flour. This means that everyone in the wheat chain, from breeder to baker, benefit from analyzing and controlling gluten properties with the Glutomatic System.
By measuring the functional properties of protein at an early stage - without having to extract ﬂour - breeders can select the appropriate wheat classes for further breeding and reﬁnement.
Grain Trading and Handling
The ease of use and the speed of the method enable the user to classify the incoming wheat based on gluten quantity and quality, essential for maximizing trade margins and supplying products suitable for varying end-use purposes.
Millers can blend ﬂour to meet end-user demands while not selling high quality product at a low price thereby improving operating margins. With the Gluten Index, the Wet Gluten Content and the Falling Number analysis results available, millers can quickly predict the ﬁnal baking quality, reducing the requirement for test baking.
The gluten properties and structure are important to:
- Form elastic dough
- Retain gas during fermentation and baking
- Allow expansion
- Carry expansion
- Retain the shape of loaf
As baking quality is both related to starch and protein characteristics, a combination of the results from the Falling Number and Glutomatic tests can be used to predict the baking quality. With the Gluten quality and quantity information at hand, bakeries are able to use the most cost effective grade of ﬂour while still meeting end user quality. Maximizing the use of high quality ﬂour and minimizing addition of expensive vital gluten results in substantial savings.
Durum and Pasta
The Gluten Index is reported worldwide in crop reports as an important quality indicator. During pasta manufacturing, gluten has great inﬂuence in:
- Forming non-sticky dough
- Achieving desired processing characteristics
- Maintaining ﬁrmness and cooking stability
- Obtaining products with desired cooking characteristics