Gluten Content
Determination and analysis
The determination of gluten content is a very good indication of quality and a traditional inspection in the milling industry.
Since this analysis is still performed manually to some extent, this inspection also permits, in addition to the percentage determination, very empirically sensitive statements.
“Old hands at milling” know without additional determination what this wheat “can” or “cannot” do.
There is a correlation between protein- and gluten-content.
However, the gluten determination supplies the qualitative statement.
The very versatile processing of flour (biscuits, waffles, bread, pastries) often requires very different quantities of gluten.
