I. Principle Certain flour or entire wheat flour add certain salt water, in the wash cup to mix *0s, then wash with the salt water, may obtain the gluten. Wet gluten content and gluten index can be calculated under the centrifugal action. Then the dry gluten content and gluten water retention rate can be calculated.
II. Technical parameters 1. Agitator rotation speed: **0±2r/min 2. Thin wash net code: GFIW0.**0/0.**5 (plain weave: **0mesh) 3. Thick wash net code: GFIW0.***0/0.**5 (plain weave: *6mesh) 4. Wash liquid flow capacity: ****6ml/min（adjustable） 5. Dough making time: ***9s (Set per second) 6. Wash time: **9min (Set per minute) 7. Centrifugal rotation speed: ***0±5r/min 8. Centrifugal time: 1min 9. Dryer temperature: **0±2℃ *0. Repetition *0.1 Gluten content: The difference between two testing results should less than 1.0% *0.2 Gluten index: Admissible error of two testing results should less than *1 unit in index *****0. Admissible error of two testing results should less than *5 unit under index *0. *1. Power: AC**0V±5% *0Hz *2.Work environment: temperature ***0℃; Relative humidity:≤*0%
