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Application Note

Determination of Gluten Quantity and Quality Using the Perten Glutomatic 2000

Introduction

Wheat and flour quality information is used by the milling, baking and pasta industries to produce cost effective, fit-for-purpose products. Gluten contributes to dough characteristics and influences end-product quality. Its content and quality are equally important considerations for suitability of the wheat, semolina or flour for its intended use.