New & Updated Perten Glutomatic

 

The Perten Glutomatic has been setting the standard for Gluten testing for over 40 years with ICC, Cereals & Grains (AACCi) and ISO standards and methods

The new and updated Perten Glutomatic 2000 continues to set the standard with a modern and user-friendly system for gluten quality and determination.  The effect on gluten quality in flour used for baking (breads, crackers, pasta, cookies etc) is important to monitor.

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It is clear in the image above that the gluten quantity of flour strongly influences bread volume. Using the Glutomatic system you are able to determine the baking quality of wheat and flour easily and effectively to improve the overall finished product quality. 

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 Gluten consists of the two proteins "Glutenin" and "Gliadin". It is not until a dough has been made that they actually form gluten. This is why it is not possible to determine gluten in wheat without actually making a dough. Flour, water and the energy from the kneading are all needed for gluten to form. 

The protein content is a purely quantitative analysis that may or may not be indicative of protein quality. While gluten content and protein content are correlated, there are situations during which protein content will not be indicative of quality. 

It is under these conditions when the reported protein content is not indicative of quality that another set of tests is required. The Perten Glutomatic system is designed to measure protein quality for the following parameters:

·      Wet Gluten Content

·      Dry Gluten Content

·      Water Binding of Gluten

·      Gluten strength by Gluten Index

For more information on the new and updated Perten Glutomatic, see our product page or contact us on.
Perten Glutomatic Product Page
Email: info@calibrecontrol.com
Tel: 01925 860 401

Rachael Smith