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METODE DE ANALIZA

GLUTEN WASHING DEVICE

Gluten:

Gluten is a protein type, which is only available at the wheat. This protein type is very importantfrom the bread quality point of view. The gluten value should be %27-32 from the laboratory

values point.Gluten consists of two proteins;

A. GluteninB. Gliadin

Gluten shall give the sticking and the Gliadin gives the elasticity properties. The Nitrogen basedAlbumin, Globolin and starch are existed in the wheat. The starch and the Albomin shall be

diluted when washed by the normal water. It shall be washed with the salty water in order toobtain pure Gluten, because Globolin could only be diluted with the salty water.

Determination of the Wet Gluten amount:

It is called as "gluten" for the stored proteins. The dough with visco-elastic property shall beobtained as the result of enlarging of gliadin and glutenin of the gluten proteins due to theabsorbtion of the water, when the water is added into the wheat flour. The Gluten shall provide

the absorbtion of the CO2 gas created by the ferment during the fermentation process andresulted with the large volume bread. Gluten could only be received by the washing of the wheat

among all of the grains. The wet gluten amount and the quality are the most important qualitycriteria in case of the fermented bread production.

The general Gluten Washing Principles:It is the determination of the amount of the non-diluted metals (gluten), which is the residual

amount after the release of the starch, proteins(globolin) diluted in the salt solutions and the theproteins diluted in water(albomin), by the washing of the flour or broken powder of the wheat

and obtain a dough in consistency by washing with salt solution. The determination of the wetGluten amount of the flour and the semolina shall be done through the automatic washing

devices. However the gluten received shall not be pure but contains ash and oil.

The Technical Specifications of the Device:YUCEBAS MACHINERY GLUTEN WASHING DEVICE is operating in compliance with thegeneral washing procedure and operating automatically. The Device has two washing heads, as

left and right, which enables the device to wash two samples at a time. The Device operatesaccording to the general gluten washing procedure, which 20 seconds as kneading and 280

seconds for the washing in total 5 minutes and present the result of the sample and warn the userby a buzzer signal. The Device is operating with electric energy in 220 V. The Water Heater,

which is delivered together with the Device, shall arrange the temperature of the water

automatically.Voltage : 220 VHeight : 32 cm

Depth : 31 cmWidth : 38 cm

TURKISH PATENT INSTITUTION - CERTIFICATE NO: 2000-02002GLUTOMATIC

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PROHIBITED TO IMITATEINDUSTRIAL DESIGN CERTIFICATE - APPROVED