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.
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.