GB/T 14607-1993 Determination of dry gluten in wheat flour

This standard specifies the method and principle for determining the dry gluten content of wheat flour, the instruments, utensils, operating procedures, result expression method and calculation of gluten water absorption. This standard is applicable to the determination of dry gluten content and gluten water absorption of various wheat flours and whole wheat flours. GB/T 14607-1993 Method for determination of dry gluten in wheat flour GB/T14607-1993 Standard download decompression password: www.bzxz.net

National Standard of the People's Republic of China
Method for determination of dry gluten in flour
Method for determination of dry gluten in flour1 Subject content and applicable scope
GB/T 14607-93
This standard specifies the method principle for determination of dry gluten content in wheat flour and the instruments, utensils, operating steps, result expression method and calculation of gluten water absorption.
This standard is applicable to determination of dry gluten content and gluten water absorption of various wheat flours and whole wheat flours.2 Reference standards
GB5497 Method for determination of moisture content in grains and oilseeds GB14608 Method for determination of wet gluten in wheat flour
3 Principle of the method
Dry and weigh the wet gluten obtained under the conditions specified in GB14608. 4 Instruments and appliances
4. 1 Filter paper 9~～11 cm
4.2 Electric oven can control temperature at 130±2℃
4.3 Dryer contains effective desiccant
4.4 Balance sensitivity 0.01g
4.5 Drying furnace (special equipment for gluten drying): equipped with two plywood coated with polytetrafluoroethylene layer, which can control temperature at 150±2℃. 5 Operating steps
5.1 Preparation of wet gluten
Wet gluten is obtained by the method specified in GB14608, and the weighing accuracy is 0.01g. 5.2 Drying and weighing
5.2.1 Filter paper method: Place the wet gluten on a dried and weighed filter paper (accurate to 0.01g) and spread it into a thin sheet. Then place it in a 130℃ electric oven for 30min, take it out and cool it in a desiccator to room temperature, weigh the total amount of dry gluten and paper to the nearest 0.01g, and the total amount minus the mass of paper is the mass of dry gluten.
5.2.2 Drying furnace method: After preheating the drying furnace (4.5) for 10min, place the wet gluten ball on the clamping plate of the drying furnace, cover it, dry it for 4min, take it out and cool it in a desiccator to room temperature, and weigh it to the nearest 0.01&. 5.3 Calculation of results
5.3.1 The dry gluten content is expressed as grams of dry gluten per 100g of wheat flour with a moisture content of 14%, % (m/m), see formula (1). W王
Thousand gluten=
×(100 )×100=W+×(10860 )
Approved by the State Administration of Technical Supervision on September 5, 1993 (1)
Implemented on July 1, 1994
Wherein: W+—mass of dry gluten, g.
GB/T 14607--93
M—moisture content in grams per 100 grams of sample, g
86—Coefficient for converting to 14% standard moisture content sample; 10—
mass of sample, g.
5.3.2 The water absorption of gluten is expressed in grams of moisture content in 100 grams of gluten, % (m/m), see formula (2). W#Wt × 100
Gluten water absorption (%) =
-wet gluten mass, nominal
-dry gluten mass.
6 Repeatability
The same test sample is used for two determinations. The difference between the two determination results of dry gluten shall not exceed 0.5%. The average value shall be taken as the determination result, and one decimal place shall be taken. bzxz.net
Additional remarks:
This standard is proposed by the Ministry of Commerce of the People's Republic of China. This standard is under the jurisdiction of the Grain Storage and Transportation Bureau of the Ministry of Commerce. This standard is drafted by the Chengdu Grain Storage Science Research Institute of the Ministry of Commerce. The main drafters of this standard are Qi Xianmei, Wang Xingjuan and Yang Haoran. This standard refers to the international standard ISO6645-1981 "Determination of Dry Gluten in Wheat Flour". 422
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