GLUTEN WASHING DEVICE

GLUTEN WASHING DEVICE

Gluten:
Gluten is a protein type, which is only available at the wheat. This protein type is very important from the bread quality point of view. The gluten value should be %27-32 from the laboratory values point.
Gluten consists of two proteins;
A. Glutenin
B. Gliadin
Gluten shall give the sticking and the Gliadin gives the elasticity properties. The Nitrogen based Albumin, 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 to obtain 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 be obtained as the result of enlarging of gliadin and glutenin of the gluten proteins due to the absorbtion 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 and resulted 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 quality criteria 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 the proteins 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 wet Gluten 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 the general 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 operates according 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 user by 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 V
Height : 32 cm
Depth : 31 cm
Width : 38 cm
TURKISH PATENT INSTITUTION - CERTIFICATE NO: 2000-02002
GLUTOMATIC
PROHIBITED TO IMITATE
INDUSTRIAL DESIGN CERTIFICATE - APPROVED

... .
	GLUTEN WASHING DEVICE Gluten: Gluten is a protein type, which is only available at the wheat. This protein type is very important from the bread quality point of view. The gluten value should be %27-32 from the laboratory values point. Gluten consists of two proteins; A. Glutenin B. Gliadin Gluten shall give the sticking and the Gliadin gives the elasticity properties. The Nitrogen based Albumin, 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 to obtain 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 be obtained as the result of enlarging of gliadin and glutenin of the gluten proteins due to the absorbtion 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 and resulted 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 quality criteria 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 the proteins 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 wet Gluten 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 the general 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 operates according 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 user by 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 V Height : 32 cm Depth : 31 cm Width : 38 cm TURKISH PATENT INSTITUTION - CERTIFICATE NO: 2000-02002 GLUTOMATIC PROHIBITED TO IMITATE INDUSTRIAL DESIGN CERTIFICATE - APPROVED