Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
registered by the Federal Inspectorate Service for Communication, Information Technologies and Communication Media

September 2015 (published: 17.09.2015)

Number 3(25)

Home > Issue > Comparative analysis of methods for the determinationof gluten concentration in wheat flour

UDC 663.5

Comparative analysis of methods for the determinationof gluten concentration in wheat flour

Barakova N.V., Ustinova A S, Nazarova V.V., Martynenko V.E.

For specialists of baking and milling industries it is important to conduct the analysis of gluten concentration in wheat flour with the least time and labour-consuming method. In the article the comparative analysis of various methods for determining the amount of gluten including the one described by state standard GOST 27839-2013 "Wheat flour. Methods of determination of quantity and quality of gluten” and the one based on the ability of wheat flour gluten to bind the moisture contained in the flour, and on release of the bound moisture as result of the heating process, which is described in Patent  № 2526187 of Russian Federation from 20.08.2014. A determination of the amount of gluten has been performed for wheat flour samples obtained from the not peeled andpeeledw heat with the degree of peeling 25%. The comparability of results of analysisperformed by two different methods has been assessed by the statistical homogeneity of obtained datawhich was defined with displacement of standard deviations of measured values and their variance. Mathematical processing of the obtainedresult sallowed to establish that the methods of gluten concentration analysis described in GOST 27839-2013 and in the patent № 2526187 are comarable.
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Keywords: methods of determination gluten content, comparative analysis of methods for the determination of gluten, statistical homogeneity of data, variance of the set of numbers, standard deviation of the measured values.

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