Dry ve Age Self determination (Gluten)

Dry and Age Determination (Gluten)
Dry and Age Determination (Gluten)

The proteins in wheat are called gluten. When water is added to wheat flour and kneaded, gluten proteins (gliadin and glutenin) absorb water and swell and dough is formed. These two wheat proteins take water and swell to form an elastic core. Wet extracts cannot be obtained from wheat species with low quality. The amount of wet extract refers to the protein, not the amount of protein. Depending on the wheat type, growing conditions and weather conditions, the amount of wet core varies.

During fermentation, gluten retains the resulting carbon dioxide gas and ensures that the bread is bulky. Gluten is obtained only from wheat. The amount and quality of gluten is an important criterion when making leavened bread.

The method is used to determine the amount of dry and wet essence: to obtain wet essence by hand and to obtain wet essence using a special gluten washing machine.

To determine the amount of gluten, wheat flour or flour is washed with dilute salt solution. The starch, water-soluble proteins (albumin) and the soluble proteins in the diluted salt solutions are then removed. In this case, the insoluble substance (gluten) remains.

Nowadays, automatic devices are used to determine the amount of wet gluten. However, the chemicals and solutions used in the measurements are the same as for manual washing.

Studies to determine the dry and wet extracts are carried out within the scope of physical analyzes in authorized laboratories. During these tests, the standards used are:


  • TS EN ISO 21415 Wheat and wheat flour - Gluten content
    • Chapter 1: Determination of wet gluten by hand washing method
    • Part 2: Determination of gluten and gluten index by mechanical method
    • Part 3: Determination of dry gluten from wet gluten by oven drying method
    • Part 4: Determination of dry gluten from wet gluten by fast drying method