Glutomatic system is the instrument that measures gluten index, dry gluten content, wet gluten content, and water binding of gluten.
Instruments for Testing Dough, Starch and Grains etc.
Falling Number is the alpha-amylase enzyme activity in grains and flour measurement. Alpha-amylase activity is essential for product quality of noodles, pasta, grains, bread etc. Therefore, by using falling number, enzyme activity in flour is able to be optimized.
Dough lab can determine water absorption of flour, dough development time and other dough mixing parameters. Water and flour can be adjusted and added while the instrument is mixing dough. Plus, dough lab has the sensor system that can detect and control temperature of water and dough along the process of testing.