THE DETERMINATION OF HUMID GLUTEN CONTAIN AND THE DEFORMATION INDEX FOR GLUTEN IN PANIFICATION AUTUMN WHEAT

Abstract

The gluten determination method is based by principle to transform analyzed flour in dough. The dough will be washed, in special conditions, with water or with some solution. Obtained results were influenced by special condition and also by solution used for washing. For choosing the suitable method it is necessary to considerate the maximum dough consistation (gluten is fully developed); using one saline water solution (2%) for washing gluten will anulate the influence of different mineral composition for drinking water; the dough report before washing must not be prolonged to reduce proteolytic activity at minimum.

Keywords

• gluten
• substance protean