Wheat and Flour Testing Methods - WHEATFLOURBOOK.ORG

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The Mixograph Test measures and records the resistance of a dough to mixing with pins. • Peak Time is the dough development time, beginning the moment the mixer and the recorder are started and continuing until the dough reaches maximum consistency. This indicates optimum mixing time and is expressed in minutes. Weak Gluten Flour • Peak Time Mixing Tolerance Strong Gluten Flour • Peak Time • Mixing Tolerance is the resistance of the dough to breakdown during continued mixing and affects the shape of the curve. This indicates tolerance to overmixing and is expressed as a numerical score based on comparison to a control. Weak gluten flour has a shorter peak time and less mixing tolerance than strong gluten flour. Adapted from Method 54-40A, Approved Methods of the American Association of Cereal Chemists, 10th Edition. 2000. St. Paul, MN. Flora Engelmann, Laboratory Assistant Mixing Tolerance Wheat and Flour Testing Methods: A Guide to Understanding Wheat and Flour Quality: Version 2
Glutomatic Method 1. A 10-gram sample of flour or ground wheat is weighed and placed into the glutomatic washing chamber on top of the polyester screen. 2. The sample is mixed and washed with a 2 percent salt solution for 5 minutes. 3. The wet gluten is removed from the washing chamber, placed in the centrifuge holder, and centrifuged. 4. The residue retained on top of the screen and through the screen is weighed. Results • Wet gluten content is determined by washing the flour or ground wheat sample with a salt solution to remove the starch and other solubles from the sample. The residue remaining after washing is the wet gluten. • During centrifugation, the gluten is forced through a sieve. The percentage of gluten remaining on the sieve is defined as the Gluten Index, which is an indication of gluten strength. A high gluten index indicates strong gluten. • Wet gluten content results are expressed as a percentage on a 14 percent moisture basis; for example, 35 percent for high protein, strong gluten wheat or 23 percent for low protein, weak gluten wheat. n Gluten washing Glutomatic mixer. n Measures wet gluten content Why is this important? The wet gluten test provides information on the quantity and estimates the quality of gluten in wheat or flour samples. Gluten is responsible for the elasticity and extensibility characteristics of flour dough. Wet gluten reflects protein content and is a common flour specification required by end-users in the food industry. Adapted from Method 38-12A, Approved Methods of the American Association of Cereal Chemists, 10th Edition. 2000. St. Paul, MN. Wheat and Flour Testing Methods: A Guide to Understanding Wheat and Flour Quality: Version 2 3
Page 1 and 2:
Wheat and Flour Testing Methods: A
Page 3 and 4: Section 1: NAEGA Contract Terms Nor
Page 5 and 6: Section 2: Overview of U.S. Wheat I
Page 7 and 8: Wheat Production, Distribution, and
Page 9 and 10: Federal Grain Inspection Service Th
Page 11 and 12: All of these efforts are being take
Page 13 and 14: Automated Scale Systems Grain eleva
Page 15 and 16: Looking for Live Infestation the wh
Page 17 and 18: Foreign Material Foreign material i
Page 19 and 20: Protein can be specified by the buy
Page 21 and 22: Uniform Inspection Plan (Cu-Sum) An
Page 23 and 24: Official U.S. Standards For Wheat G
Page 25 and 26: (iii) Red Spring wheat. Hard Red Sp
Page 27 and 28: Grades and Grade Requirements for M
Page 29 and 30: 250 Grams Shrunken & Broken Kernels
Page 31 and 32: Section 3: Wheat and Milling Tests
Page 33 and 34: Ash Content Method 1. A sample of f
Page 35 and 36: Falling Number Method 1. A 7-gram s
Page 37 and 38: Sedimentation Method 1. A small sam
Page 39 and 40: Single-Kernel Characterization Syst
Page 41 and 42: laboratories to evaluate commercial
Page 43 and 44: Sifter Purifier Sifter Bran and Sho
Page 45 and 46: Falling Number Method 1. A 7-gram s
Page 47 and 48: Farinograph Method 1. A flour sampl
Page 49 and 50: Extensigraph Method Preparation 1.
Page 51 and 52: Alveograph Method 1. A sample of 25
Page 53: Mixograph Method 1. A sample of 35
Page 57 and 58: Sprouted Wheat Flour Sound Wheat Fl
Page 59 and 60: Solvent Retention Capacity (SRC) Me
Page 61 and 62: Pan Bread Formula Flour* 100 grams
Page 63 and 64: Hearth Bread Baguette Pre-ferment D
Page 65 and 66: Extruded Pasta Formula Semolina* 10
Page 67 and 68: Asian Noodle Color Analysis One met
Page 69 and 70: Sponge Cake Formula Flour* 100 gram
Page 72: 1. This publication was produced wi
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