Gluten Index Tester
Measure gluten content and gluten index in wheat flour. Adjustable mixing, washing & centrifugation settings.
Louise Corscadden, PhD
Director of Science · ConductScience
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Key Specifications
Full details →- Agitator Rotation Speed
- 120 ± 2 r/min
- Fine-Wash Mesh Size
- 80 µm (200 mesh) metal sieve
- Coarse-Wash Mesh Size
- 800 µm (26 mesh) metal sieve
- Washing Liquid Flow Rate
- 50–56 mL/min
- Dough Mixing Time (adjustable)
- 1–59 s, digital, 1-second increments
- Washing Time (adjustable)
- 1–59 s; 1–99 min, digital
The Gluten Index Tester is a dedicated analytical instrument for measuring gluten content and gluten index in wheat flour. Millers and grain scientists use these indicators to assess flour protein strength, dough-forming potential and baking performance.
The instrument combines a dough-mixing stage, a controlled washing stage, and a centrifugation stage to isolate and evaluate the gluten fraction. Adjustable dough-mixing time (1–59 seconds), washing time (up to 99 minutes), and two selectable centrifugation speeds (3,000 and 6,000 r/min) give analysts the flexibility to match test parameters to specific flour types or standard protocols.
The tester is well suited to food processing facilities, flour mills, grain storage operations, and academic or government grain research laboratories.
Agitator Rotation Speed
- 120 ± 2 r/min
Fine-Wash Mesh Size
- 80 µm (200 mesh) metal sieve
Coarse-Wash Mesh Size
- 800 µm (26 mesh) metal sieve
Washing Liquid Flow Rate
- 50–56 mL/min
Dough Mixing Time (adjustable)
- 1–59 s, digital, 1-second increments
Washing Time (adjustable)
- 1–59 s; 1–99 min, digital
Centrifugation Time (adjustable)
- 1–59 s; 1–99 min, digital
Centrifugation Speed (adjustable)
- 3,000 r/min or 6,000 r/min ± 5 r/min
Centrifuge Mesh Box Aperture
- 500 µm
Centrifugation Acceleration
- 2,000 g
Dryer Temperature Range
- 150–200 °C
Working Voltage
- AC 220 V ± 5%, 50 Hz
Working Environment
- Temperature 0 to 40 °C, RH below 80%
What parameters does this instrument measure?
The Gluten Index Tester measures gluten content (the amount of gluten present in the flour) and gluten index (a measure of gluten strength or quality).
Are the mixing, washing, and centrifugation times adjustable?
Yes. Dough mixing time is digitally adjustable from 1 to 59 seconds (in one-second increments). Washing time and centrifugation time are each independently adjustable from 1 second up to 99 minutes. Centrifugation speed can be set to either 3,000 or 6,000 r/min (±5 r/min), giving analysts control over test conditions to match specific protocols.
What are the sieve and mesh specifications used in the washing stage?
The system uses two metal sieves: a fine-wash mesh with an 80 µm aperture (200 mesh) and a coarse-wash mesh with an 800 µm aperture (26 mesh). The centrifuge mesh box has a 500 µm aperture. These standardized sieve sizes ensure consistent gluten fraction separation.
What power and operating conditions does the tester need?
It runs on AC 220 V ± 5%, 50 Hz, at 0 to 40 °C and below 80% relative humidity.
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