According to the query analysis test encyclopedia, one of the important indexes of flour quality is the content of wet gluten, and the identification method of wet gluten is mainly through manual washing. This method of relying entirely on manpower is not only labor-consuming and time-consuming, but also causes unnecessary errors. Therefore, with the progress of science and technology, it is easier and faster to determine gluten by instrument inspection. Gluten tester is a kind of flour testing instrument put into use internationally in recent years. It imitates the functional order of human fingers, stirs the dough, then washes the starch, and then uses a centrifuge to remove the free water in the gluten to get the wet gluten content of the sample. This method only needs 6~smin to test a sample, which greatly improves the inspection speed. In addition, because the gluten tester is carried out in a closed container during the mixing and washing process, the man-made loss caused by mistakes in the work is reduced and the accuracy of the test results is improved.

The wet gluten content can be calculated according to the following formula: wet gluten content =W wet *8.6/( 100-M)* 100.