158 Gluten Index Method for Assessing Gluten Strength in Durum Wheat (Triticum Durum)

Methods Type: Generic Methods
Key data
Number: 158
Analyte: Gluten Strength (Gluten Index Method)
Matrix: Durum Wheat
Year of Approval: 1995
Scope: The description specifies a method for the mechanical preparation of wet gluten and the subsequent determination of the Gluten Index as a measure of gluten characteristics. The method is applicable to durum whole meals and semolina.
Principle: Gluten separated from durum whole meals or semolina by Glutomatic (Perten) is centrifuged to force wet gluten through a specially constructed sieve under standardized conditions. The percentage of wet gluten remaining on the sieve after centrifugation is defined as the Gluten Index. If the gluten is very weak all of the gluten may pass through the sieve, the Gluten Index is 0. When nothing passes through the sieve, the Index is 100.


Wet gluten in durum wheat is a plastic-elastic substance made of gliadin and glutenin, which is obtained by means of the method specified below. The Gluten Index is a measure of the gluten strength, which indicates whether the gluten is inadequate, sufficient, average or excellent.


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