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İvedik OSB Mah. 1514. Cadde, No:3 Yenimahalle, Ankara, Turkey
+90 312 395 67 37
Glutomaks device is used to determine the amount of wet gluten. In gluten washing analysis, grain flour is washed with salt water to separate the starch and gluten. The amount of wet gluten resulting from the washing process is the most important parameter of the bread quality of the flour. Glutomaks has a capacity of two samples and two washing cells. Once the samples are placed in the device, all processes occur automatically. The design of the device was renewed by our engineers in 2017 and registered with the Turkish Patent Institute.
• Flour and whole wheat flour washing programs
• Adjustable washing time (1-500 sec.)
• Adjustable kneading times (1-100 sec.)
• Adjustable amount of washing water
• Waste collection containers with a volume of 1000 cc
Magnetic Cell System: Designed for easy removal and cleaning of wash cells
Double Water Pump: Each washing cell is equipped with separate water pump
ARM Processor:Control cards are powered by ARM technology
Safety: Sensors in perforated pans protect users from injury
Easy Calibration: Calibration is done with a single screw without opening the device case.
Power Supply: Protects the device against voltage changes between 100-240 V
The storage proteins found in wheat are called "gluten". When water is added to wheat flour and kneaded, viscoelastic dough is formed as a result of the gluten proteins "gliadin" and "glutenin" absorbing water and swelling. Gluten allows the capture of CO2 gas produced by yeast during fermentation and the creation of high volume bread. Gluten can only be obtained from wheat, among grains, through the washing process. When it comes to making yeast bread, the amount and quality of wet gluten are very important quality criteria. Gluten washing device is used to separate and determine the amount of wet gluten in wheat and flour samples. 10 g of flour sample is first kneaded with 4.8 ml of 2% salt water solution and turned into dough. This dough is washed with salt water solution for 5 minutes to remove starch, water-soluble proteins (albumins) and proteins (globulins) soluble in dilute water solutions, and a wet gluten sample is obtained.
Wet Gluten: It is the visco-elastic substance consisting of Gladin and Glutenin proteins. Gladin has the feature of stickiness and fluidity, while glutenin has the feature of flexibility and resistance to deformation.
Gluten Value:It is a value in percent (%) that gives information about the amount of gluten. As the gluten value increases, the bread quality of the flour increases. Flour samples defined as weak have low gluten value.
The ideal value of fresh gluten in flour is between 28-32, and in case of deficiency, the desired values can be reached by mixing it with good wheat or by adding dry gluten. Dry gluten has become an industrial raw material that was difficult for wheat starch producers to obtain until recently due to lack of technology, but today it is used in the flour industry, durable bakery products, and the feed industry, especially fish feed.
