CN108169056A - A kind of gluten content method for measuring - Google Patents
A kind of gluten content method for measuring Download PDFInfo
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- CN108169056A CN108169056A CN201711264322.7A CN201711264322A CN108169056A CN 108169056 A CN108169056 A CN 108169056A CN 201711264322 A CN201711264322 A CN 201711264322A CN 108169056 A CN108169056 A CN 108169056A
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- gluten
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N5/00—Analysing materials by weighing, e.g. weighing small particles separated from a gas or liquid
- G01N5/04—Analysing materials by weighing, e.g. weighing small particles separated from a gas or liquid by removing a component, e.g. by evaporation, and weighing the remainder
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
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- Analytical Chemistry (AREA)
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- Investigating Strength Of Materials By Application Of Mechanical Stress (AREA)
Abstract
The present invention relates to a kind of gluten content methods for measuring；Step is：1) flour sample 10.00g is weighed；2) clear water of 5ml is added in flour sample；3) it is rubbed with hand into dough, until not gluing bowl, until tack-free；4) dough is stood into 20min at room temperature；5) it is gently rubbed in clean washbowl water；6) clean water is changed after often rubbing 10min, glues back the gluten that basin bottom is washed off on dough when changing water；7) basicity of water squeezed out in gluten is tested with PH test paper；8) step 6 and 7 is repeated, until PH test paper encounters the constant blue of water of extrusion；9) it is dried by washed gluten towel or with centrifuge, is weighed to obtain gluten weight W；10) according to formula：The percentage composition X of the wet gluten in 10.00g flour samples is obtained in X=W/10*100；The method of the present invention testing cost is extremely low, and to technology requirement than relatively low, easy to operate, detection error can meet daily bread production requirement, be adapted to the bread producer of most medium-sized and small enterprises.
Description
Technical field
The present invention relates to gluten content detection technique fields, and in particular to a kind of gluten content method for measuring.
Background technology
Gluten is vegetable protein, is made of gliadin and glutenin.Gluten content in flour is to flour
Most important for manufacturing industry, because the content highland of gluten directly affects the elastic texture of bread, therefore bread manufacturing industry needs
Gluten content measure is carried out to the flour of different cultivars, different types of bread is manufactured to choose suitable flour.In food
Manufacturing industry, it is general that gluten content detection is carried out using accurate gluten detector, but such equipment is expensive, and needs special
Technical staff operation, be all no small cost for medium-sized and small enterprises.
Invention content
In view of the defects and deficiencies of the prior art, the present invention intends to provide a kind of gluten content method for measuring,
It the specific steps are：
1) flour sample 10.00g is weighed, is put into clean evaporating dish；
2) clear water of 5ml is added in flour sample with pipette；
3) it is rubbed again with hand into dough after being stirred with stainless steel spoon, until not gluing bowl, until tack-free；
4) dough is put into the beaker for filling water, stands 20min at room temperature；
5) dough from beaker is removed, is placed on hand, is gently rubbed in clean washbowl water, to wash off on dough
Starch and wheat bran；
6) clean water is changed after often rubbing 10min, glues back the gluten that basin bottom is washed off on dough when changing water；
7) washed dough with hand is squeezed when changing water every time and is discharged, the basicity of water squeezed out with the test of PH test paper；
8) step 6 and 7 is repeated, until PH test paper encounters the constant blue of water of extrusion, obtains pure gluten；
9) it is dried by washed gluten towel or with centrifuge, is weighed to obtain gluten weight W；
10) according to formula：The percentage composition X of the wet gluten in 10.00g flour samples is obtained in X=W/10*100.
With the above structure, the present invention has the beneficial effect that：A kind of gluten content method for measuring of the present invention, it
The gluten content in flour can be accurately determined, testing cost is extremely low, to technology requirement than relatively low, operation letter
Single, detection error can meet daily bread production requirement, be adapted to the bread producer of most medium-sized and small enterprises.
Specific embodiment
Below will with specific embodiment come the present invention will be described in detail, illustrative examples therein and explanation only be used for solve
The present invention is released, but not as a limitation of the invention.
A kind of gluten content method for measuring described in present embodiment, it the specific steps are：
1) flour sample 10.00g is weighed, is put into clean evaporating dish；
2) clear water of 5ml is added in flour sample with pipette；
3) it is rubbed again with hand into dough after being stirred with stainless steel spoon, until not gluing bowl, until tack-free；
4) dough is put into the beaker for filling water, stands 20min at room temperature；
5) dough from beaker is removed, is placed on hand, is gently rubbed in clean washbowl water, to wash off on dough
Starch and wheat bran；
6) clean water is changed after often rubbing 10min, glues back the gluten that basin bottom is washed off on dough when changing water；
7) washed dough with hand is squeezed when changing water every time and is discharged, the basicity of water squeezed out with the test of PH test paper；
8) step 6 and 7 is repeated, until PH test paper encounters the constant blue of water of extrusion, obtains pure gluten；
9) it is dried by washed gluten towel or with centrifuge, is weighed to obtain gluten weight W；
10) according to formula：The percentage composition X of the wet gluten in 10.00g flour samples is obtained in X=W/10*100.
Further：The step 5, the temperature of the cleaning dough water described in step 6 and step 8 is 20-25 Celsius
Degree.
Further：The water of the cleaning dough is brine.
A kind of gluten content method for measuring of the present invention, it can accurately determine the gluten in flour
Content, testing cost is extremely low, easy to operate to technology requirement than relatively low, and detection error can meet daily bread production will
It asks, is adapted to the bread producer of most medium-sized and small enterprises.
The above is only the better embodiment of the present invention, therefore all constructions according to described in present patent application range,
The equivalent change or modification that feature and principle are done, is included in the range of present patent application.
Claims (3)
1. a kind of gluten content method for measuring, it is characterised in that：It the specific steps are：
1) flour sample 10.00g is weighed, is put into clean evaporating dish；
2) clear water of 5ml is added in flour sample with pipette；
3) it is rubbed again with hand into dough after being stirred with stainless steel spoon, until not gluing bowl, until tack-free；
4) dough is put into the beaker for filling water, stands 20min at room temperature；
5) dough from beaker is removed, is placed on hand, is gently rubbed in clean washbowl water, to wash off the starch on dough
And wheat bran；
6) clean water is changed after often rubbing 10min, glues back the gluten that basin bottom is washed off on dough when changing water；
7) washed dough with hand is squeezed when changing water every time and is discharged, the basicity of water squeezed out with the test of PH test paper；
8) step 6 and 7 is repeated, until PH test paper encounters the constant blue of water of extrusion, obtains pure gluten；
9) it is dried by washed gluten towel or with centrifuge, is weighed to obtain gluten weight W；
10) according to formula：The percentage composition X of the wet gluten in 10.00g flour samples is obtained in X=W/10*100.
2. a kind of gluten content method for measuring according to claim 1, it is characterised in that：The step 5, step 6 and
The temperature of cleaning dough water described in step 8 is 20-25 degrees Celsius.
3. a kind of gluten content method for measuring according to claim 2, it is characterised in that：The water of the cleaning dough
For brine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711264322.7A CN108169056A (en) | 2017-12-05 | 2017-12-05 | A kind of gluten content method for measuring |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711264322.7A CN108169056A (en) | 2017-12-05 | 2017-12-05 | A kind of gluten content method for measuring |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108169056A true CN108169056A (en) | 2018-06-15 |
Family
ID=62524396
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711264322.7A Pending CN108169056A (en) | 2017-12-05 | 2017-12-05 | A kind of gluten content method for measuring |
Country Status (1)
| Country | Link |
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| CN (1) | CN108169056A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102539427A (en) * | 2012-01-23 | 2012-07-04 | 黑龙江大学 | Automatic detecting device for flour wet gluten and detecting method |
| CN103424519A (en) * | 2012-05-15 | 2013-12-04 | 青岛天祥食品集团有限公司 | Inspection methods of wheat whiteness and wheat gluten |
-
2017
- 2017-12-05 CN CN201711264322.7A patent/CN108169056A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102539427A (en) * | 2012-01-23 | 2012-07-04 | 黑龙江大学 | Automatic detecting device for flour wet gluten and detecting method |
| CN103424519A (en) * | 2012-05-15 | 2013-12-04 | 青岛天祥食品集团有限公司 | Inspection methods of wheat whiteness and wheat gluten |
Non-Patent Citations (1)
| Title |
|---|
| 中华人民共和国国家质量监督检验检疫总局等: "小麦和小麦粉 面筋含量 第1部分：手洗法测定湿面筋", 《中华人民共和国国家标准GB/T5506.1-2008》 * |
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Legal Events
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|---|---|---|---|
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180615 |