Method of measurement of gluten content in a sample of flour

A method of measurement of a gluten content in a flour sample, the method comprising the steps of:

• 1) weighing 10 grams of a milled flour sample, passing the weighted flour sample to a hydrating mixer, and adding 5 ml of a saline solution;
• 2) mixing during 20 seconds until forming a sphere of cohesive material SCM.;
• 3) submerging the sphere of step 2 into a container with the saline solution for 30 minutes;
• 4) placing the sphere obtained in step 3 into a container of a washing machine and washing the sphere until a wash water loses turbidity;
• 5) placing the sphere obtained in step 4 in a centrifugal and centrifuge for 1 minute at 6000 RPM;
• and
• (6) weighing a wet gluten and calculating a percentage of wet gluten, drying the wet gluten for 2 to 15 minutes in a Teflon press at 150° C., weighing the dry gluten and calculating a percentage of dry gluten.

A method of measurement of a gluten content in a flour sample, the method comprising the steps of:

• 1) weighing between 10 grams of a milled flour sample, passing the weighted flour sample to a hydrating mixer, and adding 5 ml of a saline solution;
• 2) mixing during 20 seconds until forming a sphere of cohesive material SCM.;
• 3) wrapping the SCM in a filter paper wetted with the saline solution for 50 minutes;
• 4) placing the sphere obtained in step 3 into a container of a washing machine and washing the sphere until a wash water loses turbidity;
• 5) placing the sphere obtained in step 4 in a centrifugal and centrifuge for 1 minute at 6000 RPM;
• and
• (6) weighing a wet gluten and calculating a percentage of wet gluten, drying the wet gluten for 5 minutes in a Teflon press at 150° C., weighing the dry gluten and calculating a percentage of dry gluten.