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The Gluten Index is a measure of the quality and strength of gluten proteins in wheat. It indicates how well the gluten can form a cohesive structure when mixed with water and subjected to mechanical action, which is crucial for bread-making and other baked goods. A higher Gluten Index suggests stronger gluten, leading to better dough elasticity and gas retention, essential for achieving desired bread volume and texture. This index helps millers and bakers assess the suitability of wheat for specific baking applications.

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1w ago

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