Gluten water retention rate is a critical indicator of flour quality, significantly impacting flour processing performance and final product quality. Its effects are primarily manifested in the following aspects:
1. Impact on Gluten Physical Properties
Extensibility and Elasticity: Gluten water retention rate exhibits a highly significant positive correlation with gluten extensibility (correlation coefficient 0.782). Higher retention rates enhance gluten stretchability, making dough easier to shape and less prone to breakage.
Network Structure: High water retention (e.g., ≥60%) promotes full hydration of glutenin and gliadin, forming a denser gluten network that improves dough gas retention and stability.
2. Impact on Food Processing Performance
Dough Handling Properties:
High-water retention dough (e.g., bread flour) is softer and more extensible but stickier, potentially increasing mixer load.
Low-water retention dough (e.g., biscuit flour) is harder, requiring prolonged kneading to form gluten networks but prone to shrinkage and product deformation.
Water Absorption and Cost: High-water retention flour reduces per-unit flour usage, significantly lowering raw material costs in large-scale production.
3. Impact on Final Product Quality
Bread: High-water retention flour yields larger loaf volume, finer texture, and slower staling; low retention leads to smaller volume and dry texture.
Noodles/Dumpling Wraps: Flour with 40%-50% retention improves noodle boil resistance and reduces breakage; below 30% causes soupiness or breakage post-cooking.
Steamed Buns: High retention results in softer, moister products, while low retention leads to collapse and dense texture.
4. Correlation with Other Indicators
Protein Content: High-protein flour (e.g., strong flour) typically has higher retention (35%-40%), while low-protein flour (e.g., cake flour) shows lower retention (18%-22%).
Synergistic Effects: Salt (1%-2%) boosts retention by 15%, whereas sugar (>8%) inhibits gluten hydration.
5. Testing and Regulation Methods
Testing Standard: Water retention rate is calculated as:Retention Rate=Wet Gluten Content−Dry Gluten ContentWet Gluten Content×100%,Retention Rate=Wet Gluten ContentWet Gluten Content−Dry Gluten Content×100%,requiring evaluation alongside gluten elasticity and extensibility.
Regulation Strategies:
Select high-retention wheat varieties (e.g., Jimai 22).
Optimize dough water (60%-65%), temperature (25-28°C), and proofing time (40-60 minutes).
Conclusion: Gluten water retention rate directly influences dough processing and product quality, requiring precise management through variety selection, process optimization, and additive regulation.
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.
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