Abstract

Is based on Standard No.106 of the International Assotiation for Cereal Science and Technology (ICC). The method consists inpreparing of dough from a sample of flour and a buffered solution of sodium chloride, isolating of the wet gluten by washing this dough with a buffered solution of sodium chloride ( washing out by hand or mechanical washing out ), followed by removing of exess washing solution and weighting of the residue.


General information

  • Status :  Withdrawn
    Publication date : 1978-02
  • Edition : 1
  • :
    ISO/TC 34/SC 4
    Cereals and pulses
  • 67.060
    Cereals, pulses and derived products

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