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.
Дата регистрации:
01.03.78
Дата введения:
01.02.78
Код КГС:
Н39
Код ОКСТУ:
9114;9109
Код ОКС(МКС):
67.060
Код ОКП:
9114;9109
Нормативные ссылки:
BS 4317 PART 12-1980, EQV*NP-1869-1982, EQV*UNE 34-108-81-1981, EQV
Ключевые слова:
CEREAL PRODUCTS CHEMICAL ANALYSIS CHEMICAL ANALYSIS AND TESTING CORN (G.B.) DETERMINATION OF CONTENT FLOUR FLOURS (FOOD) GLUTEN GLUTENS WHEAT CHEMICAL ANALYSIS AND TESTIN FLOURS : FOOD CORN .GB.