The changes of gluten content and gluten index during dough rest

High-gluten flour,middle-gluten flour and low-gluten flour were taken as raw materials.The experiment is made under the condition that the temperature is 30℃,the humidity is 70%,the rest time is respectively 0min,18min,36min,54min,72min and 90min.The wet gluten content at each rest time was determined by washing gluten by hand.The dry gluten content and gluten index at each rest time was determined by dry gluten meter and gluten index meter.The change rules of the gluten content and the gluten index had been found,so this article provides the theory for noodle industry to choose optimum condition according to requirement of products.