7/27/2019 GM Method Eng Final

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SPECIALISTS IN QUALITY CONTROL OF GRAIN, FLOUR, FOOD AND FEED

www.perten.c

Required Equipment 

Glutomatic 2200

Dual Glutomatic 2200 instrument, Glutork 2020 and Gluten Index Centriuge

2015.

Gluten Index Centriuge 2015Speed controlled Gluten Index Centriuge

2015 with two sieve cassettes or the Gluten

Index Test.

Glutork 2020For drying o gluten when determining the dry gluten

content.

Accessories

Laboratory Mill 3100 or 120Hammer type mills producing meal or quick and easy

sample preparation or the Glutomatic tests as well as

other analysis.

Balance: Required accuracy ± 0.05 g or better.

Benefts o the Gluten Index Test

The Glutomatic system provides important inormation o gluten

properties. It is a valuable tool or breeders, grain traders/handlers, our 

mills, bakeries, pasta producers and vital wheat gluten manuacturers.

BreedingBy measuring the unctional properties o protein at an early stage -

without having to extract our - breeders can select the appropriate

wheat classes or urther breeding and refnement.

Grain Trading and HandlingThe ease o use and the speed o the method enable the user to classiy

the incoming wheat based on gluten quantity and quality, essential or 

maximizing trade margins and supplying products suitable or varying

end-use purposes.

Flour MillingMillers can blend our 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 F alling Number 

analysis results available, millers can quickly predict the fnal baking quality,

reducing the requirement or test baking.

BakingThe gluten properties and structure are important to:

• Form elastic dough

• Retain gas during ermentation and baking

• Allow expansion

• Carry expansion

• Retain the shape o loa 

As baking quality is both related to starch and protein characteristics,

a combination o the results rom the Falling Number and Glutomatic

tests can be used to predict the baking quality. With the Gluten quality

and quantity inormation at hand, bakeries are able to use the most cost

eective grade o our while still meeting end user quality.Maximizing

the use o high quality our and minimizing addition o expensive vital

gluten results in substantial savings.

Durum and PastaThe Gluten Index is reported worldwide in crop reports as an important

quality indicator.

During pasta manuacturing, gluten has great inuence in:

• Forming non-sticky dough

• Achieving desired processing characteristics

• Maintaining frmness and cooking stability

• Obtaining products with desired cooking characteristics

7/27/2019 GM Method Eng Final

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Defnition: The Gluten Index is defned as the percentage o wet gluten which remains on

sieve when prepared and centriuged according to the prescribed standardized me

1. Weighing10.0 g ± 0.01 g o whole meal or 

our is weighed and put into the

Glutomatic wash chamber with an

88 micron polyester sieve. When

vital wheat gluten is measured, 1.5 ±

0.01 g is weighed.

2. Dispensing4.8 ml o salt solution is added to

the meal or our samples. No salt

solution is added to vital wheat

gluten samples.

3. MixingMeal or our and the salt solution

are mixed to orm a dough during

20 seconds.

4. Washing 

Ater termination o the mixing

phase, the washing automatically

starts and continues or fve minutes.

For wheat meal the sample is

transerred to a chamber equip-

ped with a coarse 840 micron sieveallowing bran particules to be

washed out.

The Gluten Index Me

The World Standard Test or Gluten Quality and Quantity

The World Standard Method

In many world markets, wheat and our quality is oten based upon protein content. While total protein content

is very important, it is only part o the inormation required to determine suitable wheat and our usage. Many

situations require additional inormation about the unctional properties and quality o the protein to predict dough

and baking properties.

GlutenGluten is the unctional component o protein and determines many

dough and processing characteristics o wheat and wheat our. Protein

content is a purely quantitative analysis that may or may not be indicative

o protein quality. While gluten content and protein content are

correlated, there are situations during which protein content will not  be

indicative o quality. These situations include:

• Variable Growing Conditions

• Yearly Growing Variation

• Wheat Varietal Variation

• Wheat or Flour Blends• Heat Damage

• Bug Damage

• Enzymatic Addition

It is under these conditions when the reported protein content is not

indicative o quality that another set o tests is required. The Glutomatic

system is designed to measure protein quality or the ollowing

parameters:

• Wet Gluten Content

• Dry Gluten Content

• Water Binding o Gluten

• Gluten strength by Gluten Index

The Glutomatic System UsesThe Glutomatic System helps users identiy wheat and our with the

properties necessary or particular products. Most breads and pastas

require high protein content with strong gluten. Cakes, crackers and

pastries require weaker gluten to produce high quality end products.

The Glutomatic System is rapid, easy to use, and the results are easy to

interpret. The test can be perormed at silos, by grain traders, our millers,bakers, pasta producers and any other our users. By setting a Gluten

Index specifcation on incoming materials, one o the more important

properties can become more consistent. Gluten quality does not only

eect end-product quality, but plays an important role in processing.

The Glutomatic Method provides a way or users to measure many gluten

properties in one test. The Gluten Index method is the only method to

determine gluten quality without frst extracting our. The method is

suitable or both wheat meal and our.