The biggest role of dry noodles is to make baked goods. Flour with low gluten content needs to be added with gluten to increase its strength and extensibility, thereby changing the structure of the dough. Bread is added with dietary fiber, germ, raisins, etc. Adding gluten is necessary. During the addition process, gluten must maintain its inherent activity to the maximum extent possible. Gluten activity usually changes bread volume, bread structure and color. Without using a baking test, the use of dry gluten can only be predicted by the process of decreasing gluten activity over time. At present, some countries use gluten swell characteristics as quotient and dissimilarity: the quality index of wheat flour and the simple determination of gluten index can indicate the dry gluten bread baking quality. The gluten index meter is an important instrument for measuring gluten content, and the result is very accurate, which is very helpful for the determination of flour quality.
The measurement results of gluten index meter on dry gluten show that when baking bread, the gluten bit stays and will produce a larger bread volume and a good bread evaluation score. Whole wheat flour bread, with the smallest volume of added gluten No. 7 sample, and the smallest volume with No. 3 sample added to dietary fiber. The gluten value is inversely related to the volume of bread (wrapped in dietary fiber) or uncorrelated (whole wheat flour bread). Similarly, the gluten value is not related to the total bread evaluation score. Whole wheat flour bread (same as fiber bread when gluten value exceeds 60%), gluten value is negatively correlated with dough fermentation time, ie, the higher the gluten value (high gluten viscosity), the faster the dough is fermented.
The analysis of gluten index instrument found that the effect of gluten increased with the increase of usage, while the gluten grain size and sodium content had a significant effect on gluten activity. In this study, the optimal parameters for making breads were chosen and kept constant, and there was no positive correlation between high gluten value and bread quality. However, if other factors affecting gluten activity are discussed at the same time, different conclusions may be obtained.
The measurement results of gluten index meter on dry gluten show that when baking bread, the gluten bit stays and will produce a larger bread volume and a good bread evaluation score. Whole wheat flour bread, with the smallest volume of added gluten No. 7 sample, and the smallest volume with No. 3 sample added to dietary fiber. The gluten value is inversely related to the volume of bread (wrapped in dietary fiber) or uncorrelated (whole wheat flour bread). Similarly, the gluten value is not related to the total bread evaluation score. Whole wheat flour bread (same as fiber bread when gluten value exceeds 60%), gluten value is negatively correlated with dough fermentation time, ie, the higher the gluten value (high gluten viscosity), the faster the dough is fermented.
The analysis of gluten index instrument found that the effect of gluten increased with the increase of usage, while the gluten grain size and sodium content had a significant effect on gluten activity. In this study, the optimal parameters for making breads were chosen and kept constant, and there was no positive correlation between high gluten value and bread quality. However, if other factors affecting gluten activity are discussed at the same time, different conclusions may be obtained.
Powder Fertilizer Water Soluble
Powder Fertilizer Water Soluble
Hebei Monband Water Soluble Fertilizer Co., Ltd. , https://www.wsfertilizer.com