Jump to content

  • Quick Navigation
Photo

Anyone know the level of gluten in wheat?

Share this

  • You cannot start a new topic
  • Please log in to reply
5 replies to this topic

michela78

    Grade - AIFSQN

  • IFSQN Associate
  • 41 posts
  • 2 thanks
1
Neutral

  • Italy
    Italy

Posted 05 June 2020 - 04:03 PM

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


  • 0

SQFconsultant

    SQFconsultant

  • IFSQN Fellow
  • 4,944 posts
  • 1189 thanks
1,231
Excellent

  • United States
    United States
  • Gender:Male
  • Interests:Home now on Martha's Vineyard Island/Republic of these United States

Posted 05 June 2020 - 04:54 PM

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.


  • 1

All the Best,

 

All Rights Reserved,

Without Prejudice,

Glenn Oster.

 

Glenn Oster Consulting, LLC

-SQF System Development, Implementation & Certification /Internal Auditor Training /eConsultant Retainer

 

Oak Bluffs, Martha's Vineyard Island, Massachusetts

Republic of these United States (restored)
 

www.GlennOster.com | 774.563.6161 | glenn@glennoster.com 
 

 

 

 


SpankyK

    Grade - Active

  • IFSQN Active
  • 12 posts
  • 3 thanks
1
Neutral

  • United States
    United States

Posted 05 June 2020 - 07:08 PM

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.


  • 0

drk0904

    Grade - AIFSQN

  • IFSQN Associate
  • 40 posts
  • 5 thanks
4
Neutral

  • India
    India

Posted 06 June 2020 - 04:55 AM

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!


  • 0

Thanked by 1 Member:

Charles.C

    Grade - FIFSQN

  • IFSQN Moderator
  • 20,542 posts
  • 5680 thanks
1,550
Excellent

  • Earth
    Earth
  • Gender:Male
  • Interests:SF
    TV
    Movies

Posted 06 June 2020 - 05:27 AM

attachment ?


  • 0

Kind Regards,

 

Charles.C


drk0904

    Grade - AIFSQN

  • IFSQN Associate
  • 40 posts
  • 5 thanks
4
Neutral

  • India
    India

Posted 06 June 2020 - 05:44 AM

Forgot to attach the document.

 

Thanks 

Attached Files


  • 1

Thanked by 1 Member:


Share this

0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users