# US 2014/0196533 A1 · Method of measurement of gluten content in a sample of flour

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- Number: US 2014/0196533 A1
- Document ID: US20140196533A1
- Status: Published application
- Kind: A1
- Application number: 13/743,859
- Filed: 2013-01-17
- Published: 2014-07-17
- Earliest claimed: 2013-01-17
- Assignees: Irene Susana Bordas
- Inventors: Irma SCHULTZ
- Web page: https://patentgrep.com/patent/US20140196533A1

## CPC

- G01N 33/10: Starch-containing substances, e.g. dough
- G01N: INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES (measuring or testing apparatus or processes other than immunoassay, involving enzymes or microorganisms C12M, C12Q)

## Abstract

The present invention relates to a method for measuring the gluten content in a flour sample. The method includes preparing the flour, sifting it, and adding water, then pre-hydrating with water in a pre-hydrating mixer for a few seconds, until a sphere cohesive material (SCM) is obtained. Then, the sphere SCM is submerged in a container with salt water for a few minutes, to allow the structuring of the gluten. Then, the sphere is washed in a washing machine to eliminate the water soluble substances, which are not gluten. Then, the gluten structured with excess water is centrifuged in a “centrifuge”, then removed from the centrifuge and weighed. The value that is read is the measurement of wet gluten. To obtain the value of the dry gluten, dry in a desiccation stove or a Teflon® dryer.

## Claims

### Claim 1

A method of measurement of a gluten content in a flour sample, the method comprising the steps of:
1) weighing between 5 to 30 grams of a milled flour sample, passing the weighted flour sample to a hydrating mixer, adding between 3 and 8 ml of a saline solution;
2) mixing during 14 to 30 seconds until forming a sphere of cohesive material SCM.;
3) submerging the sphere of step 2 into a container with the saline solution for 20 to 60 minutes or wrapping the sphere SCM in a filter paper wetted with the saline solution for 40 and 80 minutes;
4) placing the sphere obtained in step 3 into a washer 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 0.5 to 3 minutes at 6000 RPM; and
(6) weighing the sphere of step 5 to obtain 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. or at 105° C. in a laboratory drying oven, weighing the dry gluten and calculating a percentage of dry gluten.

### Claim 2

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.

### Claim 3

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.