Gluten Index
A measure of gluten quality: the proportion of gluten that resists centrifugation through a sieve, expressed as a percentage.
After wet-gluten extraction, the sample is centrifuged on a calibrated sieve. The Gluten Index is the share retained on the sieve: close to 100% for strong, tenacious gluten, lower for weak or degraded gluten (heat, sprouted wheat, cereal bug). Widely used on durum wheat (semolina, pasta), where the Alveograph is less relevant, it complements Protein Content in judging processing aptitude.
Have your flour analysed
Our laboratory measures the W, the P/L and the Falling Number of your flour and proposes a correction, with comparative trial baking.