A method for determination of dry gluten in durum wheat has been tested in 9 laboratories using different durum products: a wholemeal obtained by Bipea and distributed to all the participants, and the wholemeal obtained by each participant using its own mill. Three levels of protein content were controlled.
Repeatability and reproducibility, in the range 9-10% of dry gluten, were respectively about 5% and 20%.
These results should be considered provisional, because all the participants do not use the same methods, particularly for the washing phase. This is not surprising, however, because that step is difficult to standardize.
The good correlation between the quantity of wet and dry gluten obtained with the two sorts of products seems to minimize the milling effect. Nevertheless, complementary investigations must be done, after a technician training session, to complete the study especially for reproducibility.
The quality of durum wheat is determined by measuring its gluten and protein content. Limits of these two parameters are given by the EEC Regulation on durum wheat quality (EEC 2731 modified by 2094/87).
Protein is measured by NIR or Kjeldahl methods but there is no agreed method for the gluten determination in durum wheat.
The Council asked the Commission to propose an agreed method. A procedure suggested by the Italian pasta industry will be subject of a collaborative study involving the main laboratories of the Member States working in this field.
Funding SchemeCSC - Cost-sharing contracts
WD3 5SH Rickmansworth