How does gluten quality affect food processing?

How does gluten quality affect food processing?

The impact of gluten quality on food processing is primarily reflected in the physical properties of dough and the taste, texture, and structure of the final product, as detailed below:

‌Gluten Quality and Dough Characteristics‌

‌Elasticity and Extensibility‌: The ratio of glutenin (providing elasticity) and gliadin (providing extensibility) in gluten directly influences the dough's stretchability and formability.

‌Water Absorption‌: High-quality gluten (e.g., high-gluten flour) absorbs water more effectively, forming a stable dough structure suitable for foods requiring fermentation expansion (e.g., bread).

‌Impact on Processing Techniques‌

‌Baked Goods (e.g., Bread)‌:

High-gluten flour (with good gluten quality) creates a strong gluten network, supporting dough expansion during fermentation, resulting in a soft, chewy texture.

Poor gluten quality (e.g., low-gluten flour) may cause dough collapse, leading to smaller bread volume and rough texture.

‌Noodles, Steamed Buns, etc.‌:

Medium-gluten flour balances elasticity and extensibility, ensuring noodles are firm when cooked and steamed buns are fluffy.

Insufficient gluten quality may cause noodles to break easily or steamed buns to collapse.

‌Evaluation Methods for Gluten Quality‌

‌Farinograph Testing‌: The international standard method quantifies gluten quality using indicators like peak time and stability time.

‌Wet Gluten Content‌: Reflects only quantity; must be combined with quality metrics (e.g., extensibility, toughness) for comprehensive assessment.

‌Other Influencing Factors‌

‌Temperature and Resting Time‌: Low temperatures or insufficient resting reduce gluten formation efficiency, requiring temperature control or extended resting for optimization.

‌Additives‌: Substances like sodium bisulfite can enhance gluten toughness and improve processing performance.

Gluten quality directly determines food processing adaptability and final product quality by influencing dough's physical properties (e.g., elasticity, water absorption). A holistic evaluation must integrate both quantity and quality indicators.

Remark：model ST007BP=ST007B+ST008+ST009

ST007B Double-head Gluten meter, composed of main processor, ST007B Double-head Gluten meter ST008 gluten index analyzer, and ST009 dryer three independent instruments, is used to determine the wet /dry gluten content in flour, gluten quality (gluten index) and gluten water holding rate. Especially suitable for customers with a versatile of samples.