<p>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.</p>
Registration number (WIID)
11594
Scope
<p>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.</p>
