Glutomatic for a double test The Glutomatic System measures the gluten quantity and quality in wheat. Gluten is the visco-elastic substance formed through the interaction between the wheat proteins glutenin and gliadin, wheat lipids and water under the influence of energy. Gluten is critical for the technological quality of wheat and durum. The Glutomatic test can be performed on both wheat flour and wheat whole meal. ICC No. 155 and No. 158, AACC No. 38-12. If a test shall be performed on whole grain a hammer type Laboratory Mill is used to grind the grain.

From the three different instruments in the Glutomatic System four parameters describing the gluten can be given, the Wet Gluten Content, the Gluten Index, the Dry Gluten Content and the Water Binding Capacity.

The Wet Gluten Content is the amount of gluten prepared with the standardised method in the Glutomatic gluten washer.