Comparative analysis of methods for the determinationof gluten concentration in wheat flour
Annotation
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.
Keywords
Постоянный URL
Articles in current issue
- Safety assessment of sour milk products of high biological value
- The nature of increased cutting ability of a polyethylene oxide solution jet while processing food products
- Improvement of yoghurt structure properties with amaranth extract and tranglutaminase addition
- Application of methods of the regular thermal mode for definition of heatphysical characteristics of foodstuff
- Choise of yeast for frozen shaped sweet dough
- Influence of metabolism products of entomopathogenic nematodes symbiotic bacteria on the harvest of potato
- Effect of cold treatment on structural changes of muscle tissue veal
- Improvement of technology and equipment for an intensification of production of flour confectionery
- Influence of processing of tuber crops biological products on intensity of breath and activity of oxidases at their storage
- Using theproductof goats lactation in the manufactureof naturalproteinbases forinstant foodmixtures
- Influence ofturbulizer design features of membrane unit on the ultrafiltration process hydrodynamics
- Prospects for the use of secondary raw materials mill products in the technology of bakery products
- Selection of the flavor additives for sour cream product with extract of green tea
- Particularities of the process of the reception vitaminizirovannyh and mineralizirovannyh fish products
- Study of the change of the physical properties of water-grain suspensions prepared on the basis of rye grain in the process of water-heat processing
- Development of pivopodobny drink on the basis of a permeat of whey
- Processing of non-traditional crops with unique characteristics in the North- West region of Russia
- Technological evaluation of the suitability of different varieties of black currants to produce different types of wines
- Kinetics of infrared drying shredded carrots
- Research and practice of definitions (calculating) the composition of multicomponent mixtures