Cereal Chem 64:1 - 3   |  VIEW ARTICLE

Significance of Gluten Content as an Index of Flour Quality.

R. G. Kulkarni, J. G. Ponte, Jr., and K. Kulp. Copyright 1987 by the American Association of Cereal Chemists, Inc. 

Gluten content is an important factor in assessing flour quality. In this study, 40 samples of hard red winter and 17 samples of hard red spring wheat flours were analyzed for wet and dry gluten contents using the Glutomatic 2200 gluten washing system. Statistical analysis showed high correlation coefficients (0.92- 0.97, P less than 0.05) between wet and dry gluten values and protein content. Correlation coefficients between farinograph absorption and gluten were greatly improved when starch damage was included as a factor. Correlations for whole wheat glutens with flour protein, whole wheat, and gluten and farinograph parameters were higher when the whole wheat flours were sieved first.