
Analysis Of Vital Gluten of Wheat flour (Layegh Gluten)
Num | Specifications | Agreement Range |
1 | Humidity | Max 10% |
2 | Protein (N*6.25) in % dmc | Min 80% |
3 | Protein (N*6.25) | Min 75% |
4 | Fat | Max 2% |
5 | Raw Fibre | Max 1.5% |
6 | P-H | 5.8 – 6.4 |
7 | Aerob | Max 104*5 |
8 | Sulphit Reductase Colestridium | Max 50 |
9 | Mold | Max 102 |
10 | Coliform | Max 10 |
11 | Eshershiacoly | Neg |
12 | Ash | Max 2% |
13 | The particle size of 180 micrometer sieve | Max 25% |
14 | Water uptake per gram | Min 1.3 |
15 | The particle size below 250 micrometer sieve | Min 95% |
16 | Malleability of gluten dough | Elastic (active) |