Western Wheat Quality Laboratory

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Wheat Analysis System Methods – Wet Gluten

Expressed on a percentage weight basis. 25g flour is wetted and worked into dough, repeatedly washed with tap water until all starch is released then weighed. AACC Method 3-10.

Western Wheat Quality Laboratory, E-202 Food Science & Human Nutrition Facility East, P.O. Box 646394, Pullman, WA 99164-6394, 509.335.4062, Contact Us
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