How to increase the gluten index of wheat?

How to increase the gluten index of wheat?

To enhance the gluten index of wheat, comprehensive optimization is required across multiple aspects, including variety selection, cultivation management, processing techniques, and additive usage. The specific methods are as follows:

‌1. Variety Selection and Cultivation Management‌

‌High-gluten wheat varieties‌: Prioritize varieties with wet gluten content ≥30% (e.g., Jimai 22 can reach 36.2%).

‌Soil and fertilization‌:

Plant in fertile loam or clay loam to ensure sufficient organic matter.

‌Critical nitrogen application period‌: Apply urea from jointing to heading/filling stages to promote protein synthesis.

Use phosphorus and potassium fertilizers in combination to balance nutrition.

‌Watering and harvesting‌:

Ensure adequate water during heading/filling stages, control water in late maturity; harvest at full maturity to maintain protein quality.

‌Processing Technique Optimization‌

‌Gluten extraction and testing‌:

Use centrifugation methods (e.g., ICC 158 standard) to measure gluten index, with a sieve aperture of 88 μm and centrifugation at 6,000 rpm for 1 minute.

Wet gluten content should be evaluated alongside quality indicators (e.g., elasticity, extensibility).

‌Kneading and fermentation control‌:

Prolong kneading time (e.g., triple kneading and resting method) to increase gluten strength by ~30%.

Control fermentation temperature at 28-32°C to avoid excessive acidification (pH <4.5 may soften gluten).

‌Additives and Gluten Enhancement Methods‌

‌Natural gluten enhancers‌:

‌Vital wheat gluten‌: Add 20-50g per 500g flour to significantly strengthen the gluten network.

‌Salt (1%)‌: Promotes glutenin cross-linking, enhancing dough elasticity.

‌Chemical gluten enhancers‌:

‌Vitamin C (0.01%-0.03%)‌: Strengthens gluten structure through oxidation.

‌Alkaline substances (e.g., sodium carbonate)‌: Enhance protein solubility but require controlled usage to prevent yellowing.

‌Supplementary Measures‌

‌Low-temperature fermentation‌: Gradual temperature rise at 15°C to avoid gluten breakage.

‌Additive combinations‌: Use emulsifiers (e.g., monoglycerides) with vital wheat gluten to improve gluten dispersion.

Improving gluten index requires integrating variety selection, cultivation, processing, and additives. Prioritize high-gluten wheat varieties with scientific management, supplemented by vital wheat gluten or vitamin C, while optimizing process parameters.

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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.