Development of a rapid method for determination of gluten content in wheat flour
¹ ITMO University, Faculty of Food Biotechnologies and Engineering, Lomonosov St. 9, 191002, Saint-Petersburg, Russia
Gluten content is one of the most important factors of the quality of wheat flour. Bread price depends on the quality and quantity of gluten. For the professionals of baking industry it is important to quickly and efficiently determine gluten content in wheat flour. Gluten content is commonly defined by manual or automated washout. The present study aimed to develop a rapid method for determination of gluten content in wheat flour by electrophysical method and compare it with the other standard methods (ISO 21415–1:2006, ISO 21415–2:2015). The method is based on determination of permittivity of flour, which varies depending on the amount of free water produced by heating and correlated with the content of gluten. The methodology of research included the use of wheat flour samples (gluten content in the range of 23.0% and 32.0% and flour humidity to 15.0%). The heating temperature of the analysed flour samples was in the range of 30 ºC and 70 ºC. Mathematical processing of the results of the experiment allows to establish the relationship between gluten content and capacitance of flour. The proposed method makes it possible to reduce the time of analysis by reducing the number of operations within the analysis and the influence of subjective factors comparing to manual and automatic washing method a gluten flour (ISO 21415–1:2006, ISO 21415–2:2015).