Perten Glutomatic® 2000 System
The world standard for gluten quantity and quality determination. When baking bread and producing noodles or pasta, the flour gluten content and strength will determine the quality of the finished product. The Perten Glutomatic® System is the world standard for determination of gluten quantity and quality.
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.
It is clear in the side image 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.
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