Patent ID: 8820157

Claim:
A method of measurement of a gluten content in a flour sample, the method comprising the steps of: 1) weighing between 5 to 30 grams of a milled flour sample, passing the weighted flour sample to a hydrating mixer, adding between 3 and 8 ml of a saline solution; 2) mixing during 14 to 30 seconds until forming a sphere of cohesive material SCM; 3) submerging the sphere of step 2 into a container with the saline solution for 20 to 60 minutes or wrapping the sphere SCM in a filter paper wetted with the saline solution for 40 and 80 minutes; 4) placing the sphere obtained in step 3 into a washer machine and washing the sphere until a wash water loses turbidity; 5) placing the sphere obtained in step 4 in a centrifugal and centrifuge for 0.5 to 3 minutes at 6000 RPM; and (6) weighing the sphere of step 5 to obtain a wet gluten and calculating a percentage of wet gluten, drying the wet gluten for 2 to 15 minutes in a Teflon® press at 150° C. or at 105° C. in a laboratory drying oven, weighing the dry gluten and calculating a percentage of dry gluten.