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.
Status: WithdrawnPublication date: 1978-02
Edition: 1Number of pages: 3
Technical Committee: ISO/TC 34/SC 4 Cereals and pulses
- ICS :
- 67.060 Cereals, pulses and derived products
ISO 5531:1978Stage: 95.99
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