GLUTEN DRYER

GLUTEN DRYER

The stored proteins in wheat are called as 'gluten' By adding the water inro the wheat flour it is kneaded so the viscoelastic dough is obtained due to the swollen feature of "gliadin" and "glutenin", two of the gluten proteins that occulTed by absorbing the water. The device holds C02 which is produced by the yeast at the moment of gluten fermentation thus ensures high volume bread.

The wet essence is the substance features a viscoeleastic specification obtained as the result of the experiment executed with the gluten washing device. The wet essence involves approximately 60% water iii its structure since the gluten proteins absorb the water and get swollen. The rest 30% consist of the dry substance.

The following correlation should be present between the dry
essence and the wet essence

Dry essence - Wet essence! 3 - + - 1

Therefore the determination of the wet essence quantity controls the result of the gluten washing process. Even if the sensitiveness in gluten washing process is 0,01, the differences that may be resulted from the flour lumping during the washing, incorrect water feeding for kneading or the weighing mistake are removed by drying the wet essence then controlling the obtained dry essen quantity compared with the above correlation. Finally it is possible to say that to determine the dry essence quantity verifies the wet essence experiment. The dry essence quantity is parallel to the flour productivity. So the quantity of dry essence should be definitely determined following the index process. This is dry
essence quantity that should be determined in accordance with the regulations 4500 of
TURKISH STANDARDS INSTITUTE.

Technical Specifications :
Gluten dryer is supplied 220 volt the device is capable to achieve & complete automatic drying process for 4 minutes at a fixed temperature of 150 C degree. The audible signal is warned the user. The dry essence obtained from the device has 80 mm diameter and 1 mm thickness.
Length: 40 cm
Width : 25 cm
Height :10 cm

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	GLUTEN DRYER The stored proteins in wheat are called as 'gluten' By adding the water inro the wheat flour it is kneaded so the viscoelastic dough is obtained due to the swollen feature of "gliadin" and "glutenin", two of the gluten proteins that occulTed by absorbing the water. The device holds C02 which is produced by the yeast at the moment of gluten fermentation thus ensures high volume bread. The wet essence is the substance features a viscoeleastic specification obtained as the result of the experiment executed with the gluten washing device. The wet essence involves approximately 60% water iii its structure since the gluten proteins absorb the water and get swollen. The rest 30% consist of the dry substance. The following correlation should be present between the dry essence and the wet essence Dry essence - Wet essence! 3 - + - 1 Therefore the determination of the wet essence quantity controls the result of the gluten washing process. Even if the sensitiveness in gluten washing process is 0,01, the differences that may be resulted from the flour lumping during the washing, incorrect water feeding for kneading or the weighing mistake are removed by drying the wet essence then controlling the obtained dry essen quantity compared with the above correlation. Finally it is possible to say that to determine the dry essence quantity verifies the wet essence experiment. The dry essence quantity is parallel to the flour productivity. So the quantity of dry essence should be definitely determined following the index process. This is dry essence quantity that should be determined in accordance with the regulations 4500 of TURKISH STANDARDS INSTITUTE. Technical Specifications : Gluten dryer is supplied 220 volt the device is capable to achieve & complete automatic drying process for 4 minutes at a fixed temperature of 150 C degree. The audible signal is warned the user. The dry essence obtained from the device has 80 mm diameter and 1 mm thickness. Length: 40 cm Width : 25 cm Height :10 cm