DETERMINATION OF GLUTEN CONTENT IN WHEAT

 DETERMINATION OF GLUTEN CONTENT IN WHEAT

The strength of flour depends, to a considerable extent, on the nature and amount of gluten present. Such proportion can be assessed by forming dough with water, washing out the starch and examining the remaining elastic mass. Crude gluten obtained in this way contains albumin, globulin, glutenin, gliadin and protease.

For complete File Download file form Here