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AACC International Approved Methods - AACC Method 38-12.02. Wet Gluten, Dry Gluten, Water-Binding Capacity, and Gluten Index

AACC International Approved Methods

Gluten

AACCI Method 38-12.02
Wet Gluten, Dry Gluten, Water-Binding Capacity, and Gluten Index

VIEW METHOD

Objective
Wet gluten is washed from whole-grain wheat meal or flour by an automatic gluten washing apparatus (Glutomatic) and centrifuged on an especially constructed sieve under standardized conditions. The weight of wet gluten forced through the sieve and the total weight of wet gluten (passed through and remaining on the sieve) are weighed. The total wet gluten is then dried under standardized conditions and weighed. The difference between the weights of total wet gluten and total dry gluten is calculated, which gives the water bound in the wet gluten, referred to as water-binding capacity. Total wet gluten and total dry gluten contents are expressed as percentages of the sample. The gluten index is the ratio of the wet gluten remaining on the sieve (after centrifugation) to the total wet gluten. This method is applicable to wheat meal (ground whole grain) and flour.