5 replies to this topic

[michela78]

Dear all,

 

a customer is asking the level of gluten of the wheat? Anyone have the answer of this question?

i tried to make a web research, but without success.

 

Many thanks, Michela

[SQFconsultant]

To clarify, they may be asking for the percentage of gluten in the flour itself that is used to make the bread.

 

For instance here in the states an all purpose flour range of gluten is 9-14% depending on sourcing.

 

Pastry flours for instance are on the lower end.

 

Thus, you would need to do a gluten-test to determine the answer for your customer.

[SpankyK]

While protein and Gluten aren't technically the same thing you can measure the gluten in flour by its protein content. Wheat is bought and sold on variety and protein/gluten content. Flour is sold the same way.  Family 9-11.5%, Bakers 11.5-13%, High Gluten 13.0-15% roughly. 

Individual results may vary.

[drk0904]

Dear Michela,

 

@SQFConsultant and @SpankyK have aldready given you an approximate range for %gluten.

 

Generally %gluten changes according to the variant of wheat, season of harvest, its age and also its storage condition.  

 

If you yourself are manufacturer, do you not conduct % gluten analysis, since @SpankyK rightly pointed out that Wheat is bought and sold on variety and protein/gluten content. If you have a supplier of Wheat then you can ask them to provide you with a COA and that can fix your problem.

 

You can refer to below attached document for calculating % glutenn using lab testing. You can ask your quality person to perform the same.

 

Hope this helps!

[Charles.C]

attachment ?

[drk0904]

Forgot to attach the document.

 

Thanks 

Attached Files

•  % Gluten.docx   17.4KB   11 downloads