The influence of sodium chloride concentration on the determination of gluten in flour by the standard manual method
Session
Agriculture, Food Science and Technology
Description
Gluten is a family of storage proteins—formally known as prolamins—that occur naturally in certain cereal grains, such as wheat, barley, and rye. Many different prolamins fall under the umbrella of gluten, but they can be further classified based on the specific grains in which they are found. Gluten provides a variety of functional culinary benefits and is responsible for the soft, chewy texture that is characteristic of many gluten-containing grain-based foods. For the purpose of determination the wet gluten in flour the ISO 21415-1 principles are applied in testing procedure. ISO 21415-1 specifies a manual washing out method for the determination of the wet gluten content of wheat flour. Wet gluten is a visco-elastic substance, composed principally of two protein fractions (gliadin and glutenin) in a hydrated form, obtained as specified in this standard. Dough is prepared from a sample of flour and a solution of sodium chloride. The dough is left to rest for the gluten structure to develop. The wet gluten is seperated by hand washing the dough with sodium chloride solution, followed by removal of excess washing solution. The residue is weighted after prepared and analyzed the dough with different sodium chloride concentration.
Keywords:
Wheat and Wheat Flour, Wet Gluten, Semolina, Sodium Chloride, Potassium Iodine
Proceedings Editor
Edmond Hajrizi
ISBN
978-9951-550-50-5
Location
UBT Kampus, Lipjan
Start Date
29-10-2022 12:00 AM
End Date
30-10-2022 12:00 AM
DOI
10.33107/ubt-ic.2022.352
Recommended Citation
Laha, Fisnik and Zeqiri, Vesa, "The influence of sodium chloride concentration on the determination of gluten in flour by the standard manual method" (2022). UBT International Conference. 361.
https://knowledgecenter.ubt-uni.net/conference/2022/all-events/361
The influence of sodium chloride concentration on the determination of gluten in flour by the standard manual method
UBT Kampus, Lipjan
Gluten is a family of storage proteins—formally known as prolamins—that occur naturally in certain cereal grains, such as wheat, barley, and rye. Many different prolamins fall under the umbrella of gluten, but they can be further classified based on the specific grains in which they are found. Gluten provides a variety of functional culinary benefits and is responsible for the soft, chewy texture that is characteristic of many gluten-containing grain-based foods. For the purpose of determination the wet gluten in flour the ISO 21415-1 principles are applied in testing procedure. ISO 21415-1 specifies a manual washing out method for the determination of the wet gluten content of wheat flour. Wet gluten is a visco-elastic substance, composed principally of two protein fractions (gliadin and glutenin) in a hydrated form, obtained as specified in this standard. Dough is prepared from a sample of flour and a solution of sodium chloride. The dough is left to rest for the gluten structure to develop. The wet gluten is seperated by hand washing the dough with sodium chloride solution, followed by removal of excess washing solution. The residue is weighted after prepared and analyzed the dough with different sodium chloride concentration.